Layered biscuits with ham and cheese

Votes: 1

How to Make - Layered Ham and Cheese Biscuits

Time: 50 min.
Complexity: easily
Quantity: 12 buns

Nutritional value per serving:

Calories 228, total fat 12 G., saturated fats 7 G., proteins 7 G., carbohydrates 23 G., fiber 1 G., cholesterol 35 mg, sodium 347 mg, sugar 2 G.

These fluffy, flaky sour milk buns are literally bursting with cheese: melting cheddar is added both to the dough itself and as a layer, along with slices of Black Forest ham. So the pastry is infused with flavor. To ensure the buns are flaky and rise well, be careful not to over-process the dough in a food processor or roll it out with a rolling pin (use your hands instead). Serve the biscuits warm, or with honey butter and jam for breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups premium flour + extra for working with the dough
2 tbsp baking powder
1 tbsp. sugar
1.5 tsp coarse salt
110 g chilled unsalted butter, diced
1 cup grated soft cheddar
1 cup of sour milk or kefir + extra for greasing
2 thin slices Black Forest ham, coarsely chopped (about 60 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cheddar cheese, dry-cured ham, sour milk, kefir

Cooking the dish according to the recipe:

Preheat oven to 230°C and line a baking sheet with parchment paper.
Combine the flour, baking powder, sugar, and salt in a food processor. Add the butter and 1/2 cup of cheddar and pulse until the mixture resembles coarse meal, with pea-sized chunks of butter remaining. Add the buttermilk and pulse a few times until the batter is evenly moistened.

Turn the dough out onto a lightly floured work surface, then form it into a 7 x 7 inch square, 1 inch thick. Scatter half the ham and 1/4 cup cheddar on one half of the dough, then fold the other half over like a book; gently pinch the edges to seal.
Using your hands, form the dough into a 7.5 x 7.5 cm (6.5 x 6.5 in) square again, sprinkle the remaining ham and 1/4 cup of cheese on top, and fold the dough like a book. Form it into another 7.5 x 7.5 cm (6.5 x 6.5 in) square.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Using a sharp chef's knife, cut the dough into 12 even rectangular pieces. Place them on the prepared baking sheet and brush the surface of each piece with sour milk.
Bake until buns are puffed and golden brown, 18 to 20 minutes.