Layered biscuits with ham and cheese

Ingredients:

• 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)

Preparation:

1. Preheat oven to 230°C and line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake until buns are puffed and golden brown, 18 to 20 minutes.