Preheat the oven to 425°F.
Whisk the flour, baking powder, baking soda, garlic powder and salt in a large bowl. Stir in the shredded cheese, chives, and ham so it’s coated in the flour mixture.
Create a well in the center and add the avocado oil, blended cottage cheese, milk and honey. Fold everything together with a large spoon until it starts to come together, but still shaggy and wet in some spots. Do not overwork.
Turn the dough (and any crumbles) out onto a floured work surface and use generously floured hands to bring the dough together. Flatten it out into a ¾-inch thick rectangle. Fold one side into the center and the other side on top (like a book) then flatten out into a ¾-inch thick rectangle again. Repeat folds one more time. This gives you the flaky layers.
Using a 3-inch round biscuit cutter, cut into the biscuit straight down and up, without twisting. Re-roll the dough and repeat until the dough is gone.
Arrange closely in a 10-inch cast-iron skillet, or so they’re touching on a parchment lined baking sheet. Brush tops with milk. Bake for 15-17 minutes, or until they’re risen and golden brown on the tops.
While they’re baking, whisk together the butter and hot honey (or regular honey). Generously brush on top of the warm biscuits, sprinkle with flaky salt, and serve warm.
