Breakfast Biscuit Sandwiches

Ingredients

• 1.5 tablespoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1.5 cups buttermilk 
• 10 ounces cheddar cheese sliced
• 10 ounces country ham sliced
• 10  fried eggs for serving
• 4 cups flour for dusting all-purpose plus more
• 2 tablespoons kosher salt 
• 1 serving raspberry jam for serving
• 2 sticks butter unsalted chilled cubed plus more for spreading

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk
• blender

Directions

1. Preheat the oven to 400 and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas.
2. Add the buttermilk and stir until a shaggy dough forms.
3. Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.
4. Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking.
5. Let the biscuits cool.
6. Split the biscuits and spread with butter. Preheat a griddle and cook the biscuits, cut side down, until golden. Fill the biscuits with ham, cheddar and fried eggs.
7. Spread with raspberry jam, if desired. Close and serve.