Instructions

• Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
• In a large mixing bowl, whisk together the flour, baking powder, salt, and the optional garlic and onion powders. Get it all nicely combined.
• Add your cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter still visible. Those chunks are your secret to flaky layers!
• Pour in the cold buttermilk all at once. Use a spatula to gently mix until the dough just starts to come together. Do not overmix! Overworking the dough will develop the gluten and make your biscuits tough.
• Turn the shaggy dough out onto a lightly floured surface. Gently press it into a rough rectangle. Fold one-third of the dough into the center, then fold the other third over it, like a letter. Rotate the dough 90 degrees and repeat the flattening and folding process two more times. This is what creates those irresistible layers.
• Roll the dough out to about a ½-inch thickness. Use a 2.5-inch biscuit cutter or the rim of a glass to cut out your rounds. You should get about 8-10 rounds. Place half of the dough rounds on your prepared baking sheet. Top each one with a generous pile of shredded cheddar and diced ham.
• Place the remaining dough rounds on top of the ham and cheese. Gently press the edges together to seal the filling inside.
• Brush the tops of the biscuits with the beaten egg. This will give them a beautiful, golden-brown shine. Bake for 15–18 minutes, or until they are puffed up and a deep golden brown.
• Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack. If you're using them, sprinkle with fresh parsley or chives and serve warm.