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1
In a large bowl, whisk the flour with the sugar, salt, baking powder and baking soda.
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2
Pinch the butter into the dry ingredients to form pea-size clumps.
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3
Stir in the buttermilk, scallions and the beaten egg just until a dry, shaggy dough forms.
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4
Turn the dough out onto a lightly floured work surface and knead gently just until it comes together.
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5
Pat the dough out to a 1/2 -inch-thick rectangle.
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6
Using a 4-inch round cookie cutter, stamp out 6 biscuits.
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7
Gently press the scraps together and stamp out 2 more biscuits.
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8
Arrange the biscuits on a parchment paperlined baking sheet and freeze for 30 minutes.
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9
Preheat the oven to 375.
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10
Bake the biscuits for about 20 minutes, until golden brown.
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11
Let cool slightly, then split in half, laying the halves cut side up on the baking sheet.
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12
Cover each biscuit half with 1 cheddar slice and 1 ham slice.
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13
Bake until the cheese is melted, about 8 minutes.
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14
In a large nonstick skillet, heat the canola oil.
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15
Crack 4 eggs into the skillet and cook sunny side up over moderately high heat until the whites are set and the yolks are runny, 2 to 3 minutes.
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16
Set the fried eggs on 4 of the biscuit bottoms and keep warm while you fry the remaining eggs.
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17
Close the sandwiches and serve immediately.
