Ham Cheese Butter Biscuits

Preheat the oven to 230°C. Grease a 23x23cm oven-safe baking dish with non-stick spray or butter.

In a large mixing bowl, whisk together the flour, granulated sugar, and baking powder until evenly blended.

Pour in the buttermilk and gently stir with a spatula or wooden spoon until a thick, sticky dough is formed. If the mixture appears dry, add 15–30ml additional buttermilk.

Add the diced beef ham and shredded cheddar cheese. Fold gently until just combined and evenly distributed.

Pour the melted butter into the prepared baking dish, swirling to evenly coat the bottom.

Transfer the dough to the buttered dish and spread evenly using a spatula or greased hands.

With a knife, score the dough surface into 9 equal squares. Bake for 25–30 minutes at 230°C, rotating the pan halfway. If browning too quickly, tent with foil.

Biscuits are ready when the top is golden and a toothpick inserted in the centre comes out clean. Edges should be crisp and caramelized. Allow to cool for 5 minutes before cutting along the scored lines.

Serve warm with extra butter or a touch of honey for added richness.

Preheat the oven to 230°C. Grease a 23x23cm oven-safe baking dish with non-stick spray or butter.

In a large mixing bowl, whisk together the flour, granulated sugar, and baking powder until evenly blended.

Pour in the buttermilk and gently stir with a spatula or wooden spoon until a thick, sticky dough is formed. If the mixture appears dry, add 15–30ml additional buttermilk.

Add the diced beef ham and shredded cheddar cheese. Fold gently until just combined and evenly distributed.

Pour the melted butter into the prepared baking dish, swirling to evenly coat the bottom.

Transfer the dough to the buttered dish and spread evenly using a spatula or greased hands.

With a knife, score the dough surface into 9 equal squares. Bake for 25–30 minutes at 230°C, rotating the pan halfway. If browning too quickly, tent with foil.

Biscuits are ready when the top is golden and a toothpick inserted in the centre comes out clean. Edges should be crisp and caramelized. Allow to cool for 5 minutes before cutting along the scored lines.

Serve warm with extra butter or a touch of honey for added richness.