Biscuit Breakfast Sandwiches

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. (Small pea-sized pieces are fine.)

Pour in the cold buttermilk and gently mix with a fork or spatula until the dough comes together. Be careful not to overmix.

Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a rectangle about 1 inch thick. Fold the dough in thirds like a letter and pat it out again to 1-inch thickness. Repeat this folding process 2-3 times for extra flaky layers.

Use a 2- to 3-inch biscuit cutter (or a glass) to cut out biscuits. Press straight down without twisting. Gather scraps, reform, and cut again as needed.

Place biscuits on the prepared baking sheet, touching slightly for soft sides. Brush tops with a bit of buttermilk. Bake for 12-15 minutes or until the tops are golden brown. Cool slightly on a wire rack.

In a medium bowl, whisk together the eggs, milk, salt, and pepper. Heat butter or oil in a nonstick skillet over medium heat. Pour in the egg mixture and gently scramble, stirring occasionally, until just set.

Slice the warm biscuits in half. Place a slice of cheese on the bottom half of each biscuit. Top with scrambled eggs and bacon. Add the biscuit tops and press gently. Serve immediately.