Put the flour in a bowl and work in the butter and cream cheese using either your finger tips or a pastry blender until you have the butter/flour mixture in small pea sizes. Add in the buttermilk and stir only until mixed, add the shredded cheese and stir until that is incorporated into the dough. Turn onto floured board and knead a couple of times. Pat out to a rectangle or square about 1" thick. Cut into 1 1/2" squares. Put the biscuits onto a greased cookie sheet. Bake at 400° until nice and brown, about 15-20 minutes.

Put the ham in your food processor and process until finely chopped. I used some country ham and some ham slices to get a mixture of ham flavors.

Mix the softened butter and the Dijon mustard and set aside.

When the biscuits are done, split, spread Dijon mixture on both sides of the biscuit, top with about 2 tablespoons of shredded ham. OR, you can bake until almost done. Split the biscuit, put the Dijon mustard on both sides of the biscuit, top with a shredded ham and wrapped them up in aluminum foil and freeze them. When you are ready for the biscuits at a later date, simply put the foil packages in the oven and bake at 400° for about 20 minutes, then open up the package and continue baking until they are nice and brown on top 3-4 more minutes.