Scrambled Eggs and Buttermilk Biscuits

Ingredients

• All-purpose flour (2 cups)
• Baking powder (1 tablespoon)
• Salt (1 teaspoon)
• Unsalted butter (1/2 cup, cold and cubed)
• Buttermilk (3/4 cup)
• Eggs (6 large)
• Milk (1/4 cup)
• Salt (to taste)
• Black pepper (to taste)
• Chives (2 tablespoons, chopped)
• Butter (1 tablespoon (for cooking eggs))

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and stir gently until just combined. Do not overmix.
5. Turn the dough out onto a floured surface and gently knead it a few times. Roll it out to about 1-inch thickness and cut out 4 biscuits using a biscuit cutter.
6. Place the biscuits on a baking sheet, leaving space between them, and bake for 12-15 minutes, or until they are golden brown.
7. While the biscuits are baking, crack the eggs into a bowl. Whisk together with the milk, salt, and pepper to taste.
8. In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Pour the egg mixture into the skillet.
9. Cook the eggs, stirring occasionally, until they are scrambled and cooked to your desired consistency. Remove from heat.
10. Once the biscuits are done, remove them from the oven and let them cool slightly. Split each biscuit in half horizontally.
11. Spoon a generous portion of scrambled eggs onto the bottom half of each biscuit and sprinkle with chopped chives.
12. Cover with the top half of the biscuit, serve hot, and enjoy!