Country Ham And Cheese Biscuit Bread

• 6 ounces country ham
• 1 tablespoon unsalted butter
• 4 ounces cheddar cheese
• 3 1/2 cups self-rising soft-wheat flour (such as White Lily), divided
• 1/2 cup unsalted butter, cut into 1/2-inch cubes
• 1 cup buttermilk
• 1 tablespoon unsalted butter, melted

1. Preheat oven to 400.
2. Cut ham into 1/2-inch pieces.
3. Melt 1 tablespoon butter in a large skillet over medium heat.
4. Add ham; saute 4 minutes or until lightly browned.
5. Transfer ham to a small bowl; chill.
6. Grate cheese on the large holes of a box grater and chill.
7. Pulse 3 cups flour and 1/2 cup cubed butter in a food processor 8 times, using the metal blade.
8. Add buttermilk; process until a dough forms.
9. Transfer dough to a well-floured surface.
10. Use floured hands to knead in remaining 1/2 cup flour; knead until dough is smooth and elastic (about 2 minutes).
11. Divide dough in half.
12. Roll each half into a (16- x 4-inch) rectangle.
13. Cut each rectangle in half crosswise.
14. (You should have 4 rectangles about the size of your loaf pan.)
15. Place 1 dough rectangle in an ungreased 8 1/2- x 4 1/2-inch loaf pan, patting dough to edges of pan.
16. Top with one-third of ham, pressing very lightly to adhere.
17. Sprinkle with one-third of cheese.
18. Repeat layers two more times, patting each dough layer to edges of pan.
19. Top with remaining portion of dough.
20. Brush with 1 tablespoon melted butter.
21. Bake at 400 for 35 to 40 minutes or until golden brown.
22. Cool in pan on a wire rack 25 minutes.
23. Serve warm or at room temperature.

country ham, unsalted butter, cheddar cheese, flour, unsalted butter, buttermilk, unsalted butter

Taken from www.foodrepublic.com/recipes/country-ham-and-cheese-biscuit-bread/ (may not work)