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1. Preheat the oven to 220°C and line a baking sheet with parchment paper; keep the oven rack in the upper third position.
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2. In a large bowl whisk together the all-purpose flour, baking powder, baking soda, and fine salt until evenly combined.
2.2 cup all-purpose flour,
1 tbsp baking powder,
0.5 tsp baking soda,
1 tsp fine salt
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3. Add the cold cubed unsalted butter to the flour mixture and cut it in with a pastry cutter or fingertips until pea-sized bits remain and the mixture looks like coarse crumbs.
0.5 cup unsalted butter (cold, cubed)
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4. In a measuring jug whisk the cold buttermilk with the honey, then pour into the flour mixture and gently stir just until a shaggy dough forms with no large dry patches.
1 cup buttermilk (cold),
1 tbsp honey
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5. Turn the dough out onto a lightly floured surface, gently bring it together with your hands, then pat it into a rectangle about 2.5 cm thick; fold it in thirds like a letter, rotate, pat out again, and repeat this folding twice more for flaky layers.
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6. Pat the dough to about 2.5 cm thickness, then use a floured round cutter to punch out biscuits, pressing straight down without twisting, and place them close together on the prepared baking sheet; gently press the scraps together and cut remaining biscuits.
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7. Brush the tops of the biscuits with buttermilk and bake until risen and deep golden on top, about 12 to 15 minutes, then transfer to a rack to cool slightly.
2 tbsp buttermilk (for brushing tops)
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8. While the biscuits bake, cook the pork breakfast sausage patties in a skillet over medium heat until browned and cooked through, about 3 to 4 minutes per side, then transfer to a plate and keep warm.
4 piece pork breakfast sausage patties
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9. In the same skillet cook the thick-cut bacon strips over medium heat until crisp, then drain on paper towels; discard excess fat if desired, leaving a thin film in the pan.
4 slice thick-cut bacon strips
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10. Crack the eggs into a bowl, add the whole milk, salt, and black pepper, and whisk until the mixture is smooth and slightly frothy.
4 piece large eggs,
2 tbsp whole milk,
0.2 tsp salt,
0.2 tsp black pepper
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11. Melt the unsalted butter for cooking eggs in a nonstick skillet over medium-low heat, pour in the egg mixture, and cook gently, pushing from the edges toward the center with a spatula until soft curds form and the eggs are just set but still glossy, then remove from heat.
1 tbsp unsalted butter (for cooking eggs)
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12. Split the warm biscuits in half horizontally; place a sausage patty or two half-strips of bacon on each bottom half, top with a portion of scrambled egg and a slice of cheddar cheese, then drizzle with hot sauce if using.
2.2 cup all-purpose flour,
4 piece pork breakfast sausage patties,
4 slice thick-cut bacon strips,
4 piece large eggs,
4 slice cheddar cheese slices,
2 tsp hot sauce (optional)
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13. Cap each sandwich with the biscuit tops, gently press to secure, and serve warm while the biscuits are flaky and the cheese is melting.
