Egg & Biscuit Sandwiches with Tomato Jam

Ingredients

• 4 c. all-purpose flour, spooned and leveled, plus more for working
• 4 tsp. baking powder
• 1 1/2 tsp. kosher salt
• 1 tsp. baking soda
• 3/4 c. (1 1/2 sticks) cold unsalted butter, cut into pieces
• 3 tbsp. chopped fresh chives
• 12 oz. Cheddar, grated (about 1 1/2 cups), divided
• 1 1/2 c. buttermilk
• 1 tbsp. olive oil, divided
• 8 slices country-style breakfast ham
• 8 large eggs
• 1/2 c. Spicy Tomato Jam

Instructions

1. Preheat oven to 450°F. Whisk together flour, baking powder, salt, and baking soda in a bowl. Cut butter into flour with a pastry blender or two forks until mixture resembles small peas. Add chives and 4 ounces Cheddar. Add buttermilk and stir until dough begins to form a ball. Turn dough out onto a lightly floured work surface; knead 2 or 3 times, gradually adding additional flour as needed to prevent sticking.
2. With floured hands, pat dough into a 1-inch-thick circle. Cut dough into fourths and stack one on top of another. Roll stacked dough into a 1-inch-thick circle. Repeat procedure 3 more times. Using a 3-inch round cutter or wide-mouth mason jar, cut 8 to 10 biscuits, pressing scraps together once. Place biscuits, slightly touching, on a baking sheet. Chill 15 minutes. Bake until golden brown, 18 to 20 minutes. Once cool enough to handle, split biscuits in half.
3. Heat 1/2 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add 4 slices ham and cook until seared on one side, 30 seconds to 1 minute. Flip, and top each with remaining Cheddar, dividing evenly. Cook, covered, until cheese is melted, 30 seconds to 1 minute. Transfer to bottom halves of 4 biscuits. Repeat with remaining oil, ham, cheese, and biscuits. Cook eggs, in two batches, to desired doneness; place on top of ham.
4. Spread 1 tablespoon Spicy Tomato Jam on the top half of each biscuit and sandwich each with a bottom half. Serve immediately.