Ham and Cheese Biscuits

These aren't exactly healthy, but they are fairly quick and fun to let kids help for a great weekend breakfast. Preshredded cheese works the best for this recipe since it won't clump like regular cheese can. To make regular biscuits, simply eliminate the ham and cheese then bake at 450º.

Preheat the oven to 425º. Have ready a large ungreased baking sheet (I like to cook these on a silpat). Whisk together thoroughly in a large bowl:
   2 cups all-purpose flour
   2 1/2 tsp baking powder
   1/4 to 1/2 tsp salt
Drop in:
   5 to 6 tablespoons cold unsalted butter, cut into pieces
Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixtures to coat and separate them as you work. For biscuits with crunchy edges and a flaky, layered structure, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble breadcrumbs. For classic fluffy biscuits, continue to cut in the butter until the mixture resembles coarse breadcrumbs. Do not allow the butter to melt or form a paste with the flour.
Stir in:
   3/4 cup finely shredded cheese (I like the Mexican cheese blend, but cheddar works well too)
Add all at once:
   1 cup milk
   1/3 cup finely chopped ham
Mix with a rubber spatula, wooden spoon, or fork until the dry ingredients are well moistened. The batter should be moist and sticky but not smooth. Use a spoon to form scoops of batter onto the baking sheet, spacing the biscuits about 1 1/2 inches apart. Bake about 12 minutes, serve hot. Yield: about 1 dozen good sized biscuits.