BISCUIT EGG AND CHEESE RECIPES

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. 
• Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.
• Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.  
• Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate. 
• Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more. 
• Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg. 

Steps:

• Spray bottom of air fryer basket with cooking spray. Separate dough into 8 biscuits. Place 4 biscuits in air fryer basket, spacing apart.
• Set air fryer to 330°F; cook 6 minutes. Using tongs or spatula, turn over each biscuit. Cook 4 to 5 minutes or until biscuits are deep golden brown and cooked through. Remove from air fryer; cover loosely with foil to keep warm while cooking second batch. Cook remaining biscuits as directed above.
• Meanwhile, in medium bowl, beat eggs, salt and pepper thoroughly with fork or whisk until well mixed. In 10-inch skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. Cook until set, stirring occasionally.
• To serve, split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. Cover with top halves of biscuits.