Make the biscuits (if using premade biscuits, move to Step 7: Preheat the oven to 450°F. Lightly butter a baking sheet or line it with parchment.

In a large mixing bowl, combine the 2 cups flour, baking powder, sugar, and salt. Add the butter and cut it in with a pastry blender, or use your fingers to rub the butter into the flour mixture, working quickly so the butter stays cold. Stop when you have a texture that is a combo of pea sized pieces of butter, and a somewhat sandy texture. You can also do this by pulsing the butter into the flour mixture in a food processor.

Add the scallions and the buttermilk to the mixture and stir just until it comes together into a shaggy, sticky dough, but do not overmix. If the dough is too dry, add another tablespoon or two of buttermilk so the mixture comes together; do that 1 tablespoon at a time. Remember: you can always add more, but you can’t remove any.

Lightly flour a clean work surface and place about 1/4 cup of flour in a small bowl big enough to accommodate the 3-inch biscuit cutter.

Turn and turn the dough onto the work surface. Press it together just until it forms a ball, handling the dough lightly. Pat it into a rough square or circle, about ¾-inch thick. Cut dough circles with a 3-inch biscuit or cookie cutter, making the circles as close together as possible to use as much of the dough in this first round of cutting. Do not twist the cutter as you press in or pull out, which will seal the layers of the dough and hinder them from rising to their fullest. You will get at least 4 biscuits from the dough, but you can gather up the scraps and gently press them into another small ¾-inch-thick shape and cut another biscuit or two from the remaining dough.

Place the biscuits on the prepared baking sheet and brush the tops with the beaten egg. Place the baking sheet in the oven and bake for about 15 minutes until the biscuits are golden brown. Transfer to a wire rack to cool for a few minutes.

While the biscuits are cooling (or if you bought premade ones), make the eggs. In a small bowl lightly beat the eggs with the salt and pepper. Heat a pan over medium heat and melt 1 ½ teaspoons of butter. Pour in half of the eggs and let cook until the bottom starts to set. Use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked, but the top is still slightly wet, place 2 of the slices of Cooper® cheese in the middle of the eggs. Let the eggs cook for another minute, then fold the sides of the eggs over the middle, so that it takes on an oblong omelet shape. Slide the omelet out of the pan onto a cutting board and cut in half, so that each half is about the right side to be placed on a biscuit. Repeat with the rest of the eggs and the cheese.

Assemble the sandwiches: Cut 4 warm or cooled biscuits in half horizontally. Place the ¼ of the cheese/egg omelet on the bottom of each biscuit, tucking any pieces in so that it sits neatly(ish) on the biscuit. Place the ham on top of the eggs, add any other desired toppings, and give it all a squirt of Sriracha or other hot sauce, or honey or both and cover with the top of the biscuit.

Serve the sandwich warm.