Preheat the oven to 450°
Place flour, baking powder, and salt in a food processor. Pulse 1-2 times to combine Add butter and pulse about 20 times to combine. Mixture should be crumbly with the butter no larger than peas. You can also do this by hand in a large bowl with a pastry blender or two forks Toss in the diced ham and cheese and toss to mix evenly.
Pour the flour mixture into a large bowl and add the buttermilk until everything becomes moist
Turn dough out onto a lightly floured surface and knead gently with your hands to gather any excess flour left in the bowl. Do not overwork
Dust the top of the dough and flatten to about ¾ inch thickness
Dip your 2½ biscuit cutter in flour and cut out dough rounds, re-gathering dough as needed. Do not twist the cutter Place rounds onto a baking sheet lines with parchment paper with sides slightly touching.
Chill in the fridge or freezer for 10-15 minutes to get the butter cold again
Brush top of rounds with buttermilk and bake in the oven for 10-12 minutes or until golden brown.
Serve immediately with softened butter or sliced ham and a fried egg in a sandwich.
