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

Mix the dry ingredients:
In a large bowl, whisk together flour, baking powder, salt, garlic powder, and onion powder.

Add the butter:
Toss in the cold butter cubes. Use a pastry cutter or your fingertips to rub the butter into the flour until it looks crumbly with pea-sized pieces left.

Add the liquid:
Pour in the cold buttermilk and gently stir until the dough just comes together. Avoid overmixing.

Shape the dough:
Lightly flour a surface and turn out the dough. Press it into a rectangle.

Create layers (lamination):

• Flatten the dough slightly.

• Fold it into thirds like a letter.

• Rotate 90°, flatten again, and fold into thirds.

• Repeat this 2–3 times.

Cut the biscuits:
Roll the dough to ½ inch (1.5 cm) thick. Cut circles using a biscuit cutter or the rim of a glass.

Assemble:

• Place half the biscuit rounds on the baking sheet.

• Add a little cheese and ham on top.

• Cover with another dough round and press edges lightly to seal.

Finish and bake:
Beat the egg and brush the tops.
Bake for 15–18 minutes, until fluffy and golden brown.

Serve:
Cool for a few minutes and garnish with parsley or chives if you like. Serve warm.