Ingredients

The following ingredients have 4 Servings
  • 2¾ cups all-purpose flour
  • 1 Tbsp granulated sugar
  • 1 tsp dried thyme
  • 2 tsp salt
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup Cabot Unsalted Butter (cold)
  • ¾ cup buttermilk
  • 2 cups cooked ham (cut into ½” cubes (see note))
  • 1 cup Cabot Seriously Sharp Cheddar Cheese (cut into ¼” cubes)
  • 1 large egg

Instruction

  • Line a baking sheet with parchment paper; set pan aside.
  • Using a large bowl, add flour, sugar, thyme, salt, baking powder and baking soda; stir until well combined.
  • Cut butter into ½” cubes and add to the bowl with the dry ingredients. Using a pastry cutter (or two table knives) cut in butter until it’s the size of small peas.
  • Add buttermilk, ham and cheese; stir until well combined. (Note: The dough should be somewhat shaggy at this point. If there are still bits of unincorporated flour, add a tablespoon of water to the dough.)
  • Turn dough out onto a lightly floured surface. Roll dough into an 8”x8” square. Cut dough into 4 equal pieces; stack each piece on top of themselves. Roll into a rectangle again. Repeat process 2 more times.
  • Roll dough into an 8”x8” square. Using a 2½” round cookie cutter dipped in flour, press down without twisting cutter. Place biscuits 2” apart on prepared baking sheet. Reroll scraps as needed until all dough has been used.
  • Place pan in freezer for 15 minutes.
  • Preheat oven to 425°F.
  • Whisk egg with 1 Tbsp of water; brush egg wash on top of biscuits.
  • Bake for 20-25 minutes, or until tops are golden brown in color.