1. Prep the Butter Pool
Preheat oven to 450°F (230°C).
Pour melted butter into a 9x9-inch baking dish (or cast-iron skillet).
2. Make the Dough
In a bowl, whisk flour, baking powder, sugar, salt, and garlic powder.
Stir in buttermilk until just combined (don’t overmix—lumps are okay!).
Fold in ham, cheese, and chives.
3. Bake to Golden Perfection
Pour dough directly into the butter-filled dish (it’ll look messy—that’s okay!).
Bake for 20-25 minutes until golden brown on top.
Let cool 5 minutes, then slice and serve warm!
Pro Tips for the Best Biscuits
🧈 Use cold buttermilk – Helps keep the butter from melting too soon.
🔥 Hot oven = flaky layers – Don’t lower the temp!
🧀 Cheese variations – Try pepper jack for spice or Gruyère for richness.
🍖 Meat swaps – Bacon, sausage, or even rotisserie chicken work great.
⏳ Make-ahead option – Prep dry & wet ingredients separately, mix just before baking.
FAQs
❓ Can I use self-rising flour?
Yes! Omit baking powder and salt, and reduce sugar to 1 tsp.
❓ Why do they "swim" in butter?
The butter fries the bottom for crispiness while steaming the inside for tenderness.
❓ Can I make these without meat?
Absolutely! Add extra cheese or veggies (like sautéed onions or jalapeños).
❓ How do I store leftovers?
Room temp: 1 day (reheat in oven or toaster).
Fridge: 3 days (reheat with a dab of butter).
Freezer: 1 month (thaw & reheat at 350°F for 10 mins).
