1-First: line a baking sheet with parchment paper and set it aside to keep things neat and ready for your dough.

2-In a large bowl: combine the flour, sugar, thyme, salt, baking powder, and baking soda to mix the dry ingredients evenly.

3-Cut the cold unsalted butter: into ½-inch cubes and work it into the dry mix using a pastry cutter or two knives until the pieces are about pea-sized for that perfect flakiness.

4-Add the buttermilk, ham, and cheese: stir until just combined. If the dough seems too dry, mix in a tablespoon of water to bring it together without overworking it.

5-Turn the dough onto a floured surface: and roll it into an 8″x8″ square. Cut it into 4 equal pieces, stack them, then roll into a rectangle and repeat this folding and rolling process two more times to build those layers.

6-Roll the dough back into an 8″x8″ square: and use a 2½-inch round cookie cutter dipped in flour to cut out the biscuits without twisting this helps them rise properly. Place them 2 inches apart on the baking sheet and reroll any scraps to use all the dough.

7-Freeze the baking sheet: with the biscuits for 15 minutes to chill and set the butter for better texture.

8-Preheat your oven: to 425°F while the biscuits chill.

9-Brush the tops with an egg wash: made by whisking one egg with a tablespoon of water, for a nice golden finish.

10-Finally: bake for 20-25 minutes or until the tops are golden brown. Let them cool slightly before digging in these make a great pairing with soup or as a base for sandwiches.