These look so good!

Ham and Cheese Butter Biscuits
Servings: (Makes 9 biscuits):

Dry Ingredients:
310g (2½ cups) all-purpose flour
13g (1 tbsp) granulated sugar (adds a touch of sweetness to balance the saltiness)
13g (1½ tbsp) baking powder (for rise and lightness)

Wet Ingredients:
415ml (1¾ cups) buttermilk (plus extra if needed – or substitute with milk + 1 tbsp lemon juice)

Mix-Ins:
250g (2½ cups) small-diced ham (about ½ inch cubes)
170g (1½ cups) shredded cheddar cheese (sharp for bold flavor – or mild for subtlety)

For Topping:
115g (½ cup) salted butter , melted (or unsalted + ¼ tsp salt)

Preheat oven to 450°F (230°C) .
Grease a 9×9-inch (23x23cm) square baking dish with non-stick cooking spray or butter—ensure it’s oven-safe and heatproof.
Set aside while mixing the dough.

In a large bowl, whisk:
Flour:
Sugar:
Baking powder:
This ensures even rise and distribution of leavening agents.

Pour in:
Buttermilk:
and stir gently with a spatula or wooden spoon until a thick, sticky batter forms.
If the batter feels too dry, add 1–2 tbsp more buttermilk

Gently fold in:
Diced ham:
Shredded cheddar cheese:
Mix just until evenly distributed—no overmixing needed.

Pour melted butter into the prepared baking dish, coating the bottom evenly.
This creates a golden, crispy crust on the bottom of your biscuits.

Transfer the biscuit dough to the buttered pan and spread evenly with a spatula.
Use sprayed hands or a greased spoon for easier handling.

With a knife, cut the dough into 9 equal squares (don’t worry about mixing the layers—it’s meant to be rustic!).
Bake at 450°F (230°C) for 25–30 minutes , rotating halfway through.
If the top browns too quickly, cover loosely with foil.

The biscuits are ready when:
The top is golden brown and crisp
A toothpick inserted in the center comes out clean
The edges are slightly caramelized and buttery
Let cool for 5 minutes before cutting along the scored lines.

Serve Warm & Buttery:
Enjoy warm with an extra pat of butter or a drizzle of honey.