Flaky biscuits with bacon, egg and cheese

Combine the dry ingredients.

Mix the milk and sour cream and keep cold in the freezer.

Work the thinly sliced butter into the flour mixture, separating the slices and flattening them into thin sheets.

Make a well, drizzle in the milk and sour cream mixture and work it in with a fork, lifting to expose dry areas, until the liquid is absorbed; it need not be well mixed.

Turn out onto the work surface, scraping the bowl. Chop and turn the mixture with a bench scraper to break up butter and wet clumps and distribute the moisture until a squeezed handful holds together.

Gather and press into a square about an inch thick or less, using bench flour.

Cut into quadrants and stack them, keeping them aligned, to multiply the layers by four. Chill in the freezer if the butter gets soft.

Flatten the stack and roll out with a rolling pin to a little more than an inch thick, about an inch and a quarter.

Cut four large biscuits, pressing straight down and wiggling at the bottom; freeze them on a plate. Re-roll the scraps and cut more.

Brush the frozen biscuits with a little milk on the griddle and bake at 400, about 25 minutes, until tall and golden brown; these took about 28 minutes.

Whisk the four eggs in a bowl. Cut up the bacon. Put the cheese in a little bowl.

Cool the biscuits on a rack and wipe the griddle.

Cook the bacon on the griddle over medium heat, letting it render; flip.

Grease the ring molds with butter or bacon fat using a pastry brush and let them preheat on a cooler part of the griddle.

Pour the egg into the molds and season with salt and pepper; when mostly set, lift off the molds, flip, and melt the cheese on top.

Split the biscuits and griddle the cut sides until golden brown.

Assemble: biscuit, egg with cheese, three slices of bacon, a little hot sauce.