How to create Layered Ham and Cheese Biscuits

Melted Cheddar is pounded into the dough of these fluffy buttermilk biscuits, and additional cheese and black forest ham are stacked within to create a cohesive combination of flavors and textures. Serve them warm by themselves or as a delicious brunch dish with a smear of jam and honey butter.

Ingredients:

1.  2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2.  2 tablespoons baking powder
3.  1 tablespoon sugar
4.  1 1/2 teaspoons kosher salt
5.  1 stick (8 tablespoons) cold unsalted butter, cut into cubes
6.  1 cup shredded mild Cheddar
7.  1 cup buttermilk, plus more for brushing
8.  2 thin slices black forest ham, roughly chopped (about 2 ounces)

 Directions:

Step No.1

Heat the oven to 425 degrees Fahrenheit and place parchment paper on the rim of a baking sheet.

Step No.2

In a food processor, pulse together the flour, baking powder, sugar, and salt until well blended. Pulse in the butter and 1/2 cup of Cheddar until the mixture resembles coarse meal and there are still pea-sized pieces of butter. After adding the buttermilk, pulse the dough a few times until it just comes together.

Step No.3 

Place the dough onto a lightly floured surface and pat it into a 7-by-7-inch square that is about 1 inch thick. Divide the dough in half, spread half the ham and 1/4 cup of the Cheddar on one half, then fold the other half over like a book, gently pinching the corners to close. Once more, pat the dough into a 7-by-7-inch square. Top with 1/4 cup of cheese and the remaining ham, then fold the dough over like a book. Press into a 7-by-7-inch square once more.

Step No.4

Cut the dough into 12 even rectangular pieces using a sharp chef's knife. Place on the baking sheet that has been prepared, then brush each piece's top with more buttermilk. Bake for 18 to 20 minutes, or until the biscuits are puffy and nicely browned.

 

Note from the Cook

 
We spoon flour into a dry measuring cup, leveling off any excess, to measure flour. (Scooping straight out of the bag compacts the flour, making baked items dry.)

more detail; https://www.foodnetwork.com/recipes/food-network-kitchen/layered-ham-and-cheese-biscuits-8666449