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Preheat your oven to 450°F (230°C). Lightly grease a 7×11-inch deep baking dish with nonstick cooking spray and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and garlic powder until well combined.
In a separate small bowl, combine the shredded medium cheddar and white cheddar cheeses.
Add 1 cup of the cheese mixture, diced ham, and chopped chives to the flour mixture. Stir to distribute evenly.
Pour in the buttermilk and gently stir until the ingredients are just combined, being careful not to overmix the batter.
Pour the melted butter into the prepared baking dish, ensuring it coats the bottom evenly.
Transfer the biscuit dough into the baking dish over the melted butter. Use a spatula or your hands to spread the dough evenly to the edges of the pan.
Sprinkle the remaining cup of the cheese mixture evenly over the top of the dough.
Place the baking dish in the preheated oven and bake for 26-28 minutes, or until the biscuits are golden brown and the cheese on top is melted and bubbly.
Once baked, remove the dish from the oven and allow the biscuits to rest for a few minutes to absorb any remaining butter. Cut into squares and serve warm.
Notes:
These biscuits are best enjoyed fresh from the oven. If you have leftovers, let them cool to room temperature, then wrap them tightly in aluminum foil. Store at room temperature for up to two days. To reheat, warm them in the oven at a low temperature for about 10 minutes.
For longer storage, you can freeze the cooled biscuits. Wrap each biscuit individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They can be frozen for up to two months. Thaw at room temperature or in the refrigerator before reheating.
Feel free to experiment with different types of cheese or add herbs like rosemary or thyme for additional flavor variations.
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