1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This high heat helps achieve those golden, flaky layers.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper. This dry mix forms the base of your biscuit’s tender crumb.
3. Add the 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 pea-sized bits of butter still visible. This step is key to flaky layers—don’t overwork it!
4. Fold in the shredded cheddar cheese and diced ham evenly, making sure they’re well distributed but not overmixed.
5. Pour in the milk (or buttermilk) and gently stir with a spatula just until the dough comes together. It will be slightly sticky but that’s perfect—overmixing can make the biscuits tough.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a few times, then pat it down again. This folding helps create those buttery layers that “swim” with flavor.
7. Using a biscuit cutter or a floured glass, cut out rounds and place them onto your prepared baking sheet, about an inch apart. Don’t twist the cutter as you cut—that can seal the edges and prevent rising.
8. Brush the tops with melted butter for extra golden color and buttery goodness. This is one of my favorite little finishing touches that makes biscuits feel truly special.
9. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have risen beautifully. You’ll know they’re ready when they’re puffed and springy to the touch.
10. Remove from oven and let cool for a few minutes before serving. If you can wait, these biscuits are best enjoyed warm—straight from the oven with a pat of butter melting on top.

One of my favorite memories is serving these biscuits after a busy school day, watching my kids’ faces light up as they bite into that cheesy, buttery goodness. It’s these small moments of joy that remind me why I love to cook.