-
1
Combine the flour, sugar, baking powder, baking soda and salt in a bowl.
-
2
Work in the stick of butter with your fingertips until the mixture is the texture of small beads.
-
3
Toss in the grated cheese.
-
4
Add the buttermilk and cream and work gently to combine but still keeping the texture shaggy.
-
5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
-
6
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
-
7
Remove the dough from the refrigerator.
-
8
Lightly flour a surface.
-
9
With a rolling pin, roll out the dough on the floured surface to an 8 by 12-inch rectangle; fold in half crosswise.
-
10
Add more flour to the work surface if necessary, and roll the dough out again to an 8 by 12-inch rectangle; fold in half crosswise.
-
11
Roll out once again to an 8 by 12-inch rectangle.
-
12
Using a sharp knife or biscuit cutter, cut into 3-inch squares or rounds.
-
13
Set the biscuits on the prepared baking sheet.
-
14
Whisk the egg and the 2 tablespoons water together to make an egg wash, and brush the mixture on the biscuit tops.
-
15
Bake until golden, 25 to 30 minutes.
-
16
Cool slightly.
-
17
Slice each biscuit in half.
-
18
Spread the biscuits with the 4 tablespoons butter and chile jam and fill with sliced ham.
-
19
Serve warm or cool.
