Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder.

Add the cold butter cubes. Use a pastry cutter or your fingers to rub the butter into the flour until it looks like coarse crumbs. Leave small chunks of butter – that’s what gives the biscuits layers.

Pour in the cold buttermilk. Mix gently with a spatula until the dough just comes together. Don’t overmix.

Lightly flour your work surface. Turn out the dough and shape it into a rough rectangle.

Lamination step:

• Flatten the dough gently, then fold it into thirds like a letter.

• Rotate the dough 90 degrees, flatten again, and fold into thirds.

• Repeat this folding process 2–3 times to create layers.

Roll out the dough to about 1.5 cm (½ inch) thick. Cut out circles using a biscuit cutter or glass (around 6–7 cm diameter).

Place half of the rounds on the baking sheet.
Top with shredded cheddar cheese and diced ham.
Cover with another round of dough and gently press edges to seal.

Beat the egg and brush the tops of the biscuits with egg wash.

Bake for 15–18 minutes or until puffed and golden brown.

Let cool for a few minutes. Garnish with fresh parsley or chives if desired. Serve warm.