In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt until well combined.

Cut in ½ cup of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ¾ cup of cold buttermilk, stirring until just combined—be careful not to over-mix.

Turn the biscuit dough onto a floured surface and roll it out to about ½ inch thick.

Slice the dough into 4-inch squares and place on a lined baking sheet.

Preheat your oven to 350°F (175°C) and bake for 15-20 minutes until lightly golden.

Cook 6 slices of thick-cut bacon in a skillet until crispy, about 8-10 minutes. Chop into bite-sized pieces.

In a separate bowl, whisk together 4 eggs, ¼ cup of whole milk, 1 cup of sharp cheddar cheese, and a pinch of black pepper.

Pour the egg mixture into the skillet and scramble over medium heat until just set, about 3-4 minutes.

Create wells in the center of each biscuit and fill with the scrambled egg and bacon mixture.

Return to the oven and bake for an additional 5-7 minutes to meld flavors.

Cool slightly on a wire rack and serve warm.