Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk flour, baking powder, sugar, and salt.

Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.

Stir in buttermilk until just combined (do not overmix).

Turn dough onto a floured surface, pat into a 1-inch thick rectangle, and cut into 4 rounds using a biscuit cutter.

Bake for 12–15 minutes until golden. Let cool slightly.

In a skillet over medium heat, cook bacon until crispy (about 4–5 minutes per side). Drain on paper towels.

Whisk eggs, milk, salt, and pepper. Scramble in the same skillet over low heat until just set (keep them fluffy).

Slice warm biscuits in half.

Layer cheese, scrambled eggs, and 2 bacon slices on each bottom half.

Top with the other biscuit half. Serve immediately.