Ham and Swiss Buttermilk Biscuits
Preheat oven to 425°. Put your butter cubes in the freezer to get ’em nice and chilly while you do these next couple steps.
Line a large baking sheet with parchment paper or (my preference) lightly butter a cast iron pan and set aside.
Finely dice both the Swiss cheese and the ham and set aside.
In a large mixing bowl, whisk together all the dry ingredients.
Toss the butter cubes into the dry ingredients and, using a pastry cutter or your fingers, mix in the cold butter until you have a mixture of flat pieces and crumbly bits of butter mixed into the flour. Using a pastry cutter helps make sure you don’t accidentally warm the butter too much with your hands.
Make a well in the center of the mixture and pour in the cold buttermilk. Gently mix it together with a spatula or your hands until you have a fairly uniform loose dough. It won’t look all mixed in and that’s okay. It will come together. Have faith!
Turn out your dough onto a lightly floured surface. Pile it up and push the dough together until you can pat it into a big square. With a bench scraper or knife, cut into four smaller squares. Sprinkle the ham and Swiss on three of the squares.
Stack the pieces of biscuit dough on top of each other, finishing with the plain one on top. Smush it all down into a square again (the ham and Swiss will be all snugged into the layers). Repeat this cutting and stacking procedure 3 more times. This is how you form your flaky layers!
Pat or roll dough to 1-inch thickness. Use a biscuit cutter (or a round drinking glass) to cut into traditional round biscuits, or you can use a knife or the bench scraper to make square biscuits. If you use a biscuit cutter or drinking glass, dip it in flour first to make sure it doesn’t stick too much. And remember: Do not twist as you cut the dough or you’ll squash all the layers you created with the stacking technique!
If you have time, place the biscuits in the refrigerator for 15 minutes or the freezer for 5 minutes to firm up the butter before baking. Remember, cold butter creates steam in the oven that also creates layers! (See where we’re going here?)
Place the biscuits, sides touching lightly, on your parchment covered sheet tray or in your cast iron pan. Brush the tops of the biscuits with the 2 tbs melted butter mixed with 2 tbs honey and a pinch of salt. Honey butter!
Bake at 425° for 18-20 minutes or until nicely browned on top. Brush with more honey butter as soon as they come out of the oven. Sprinkle with a bit of flaky sea salt for a nice salty sweet combo, if you like. Let cool a bit before eating. Just a bit.
We made beautiful Ham and Swiss Biscuits! We’re amazing! Now, let’s eat.