Raise fluffy biscuits and gravy to sandwich status by adding spinach, cheese, ham and eggs!

Flaky Biscuit Breakfast Sandwiches

Preheat oven to 450°F. Stir together flour, baking powder, sugar, cream of tartar and salt in a large bowl. Using a pastry blender, cut in ¾ cup chilled butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Combine buttermilk and chives; add all at once to flour mixture. Using a fork, stir just until mixture is moistened. 

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough to 1¼ in. thick; fold dough in half. Repeat patting and folding once more. Using your hands, shape dough into a 5×6½-in. rectangle about 1½ in. thick. Cut dough into six portions. 

Place dough portions 1 in. apart on an ungreased baking sheet. Brush tops with the melted butter. Bake for 17 to 20 minutes or until golden brown. Transfer to a cooling rack and cool slightly. Prepare Sausage Gravy. 

Melt remaining ¼ cup chilled butter in an extra-large skillet over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs for 3 to 4 minutes, covered, or until whites are set and yolks begin to thicken. 

To assemble, split biscuits and place on serving plates. Arrange spinach on biscuit bottoms. Top with Sausage Gravy, ham, cheese and egg. Add biscuit tops.

Sausage Gravy: Cook breakfast sausage and onion in a large saucepan over medium-high heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Add butter and stir until melted. Sprinkle flour over meat mixture. Cook and stir for 1 minute more. Stir in milk and ground sage. Cook 10 minutes or until thickened and bubbly, stirring occasionally. Add more milk as needed to reach desired consistency.