Leftover holiday ham and butternut squash, perfectly repurposed for breakfast.
In making the dough, there are a couple tips. First, once the dough is turned out onto the floured surface, you do not want to over work it or the biscuits will come out flat and tough. Also, the exact shape of the dough "disk" is not important either. What is important is just to work quickly so the butter doesn't warm up. Knead the dough a couple times, if needed, to get it to come together, then quickly use your hands to flatten it out.
Also, these biscuits will not rise substantially so take care not to press the dough too thin to begin with.