Make the Biscuits:

• Preheat the oven to 425°F (220°C).
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Add the buttermilk and stir until just combined.
• Turn the dough onto a floured surface and gently pat it out to about 1-inch thickness.
• Use a biscuit cutter to cut out rounds and place them on a baking sheet.
• Bake for 12-15 minutes or until golden brown. Let them cool slightly.

Prepare the Protein:

• Heat a skillet over medium-high heat.
• If using country ham, sear the slices for 1-2 minutes per side until crispy.
• If using sausage patties, cook them for 4-5 minutes per side until browned and fully cooked. Set aside.

Poach the Eggs:

• Fill a saucepan with 3 inches of water and bring it to a gentle simmer.
• Add white vinegar to the water.
• Crack the eggs into separate bowls.
• Gently slide each egg into the simmering water and cook for 3-4 minutes for a runny yolk.
• Remove the eggs with a slotted spoon and set them aside.

Make the Sauce (Choose one):

For Hollandaise:

• In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard.
• Place the bowl over simmering water (double boiler method) and slowly whisk in the melted butter.
• Continue whisking until the sauce thickens. Season with salt, cayenne pepper, or paprika.

For Sausage Gravy:

• Brown the sausage in a skillet, breaking it up as it cooks.
• Stir in the flour and cook for 1 minute.
• Slowly add milk and stir until the gravy thickens.
• Season with salt and pepper.

Assemble the Biscuit Benny:

• Slice each biscuit in half and place on a plate.
• Layer with sausage patties or country ham.
• Place a poached egg on top.
• Drizzle with hollandaise sauce or sausage gravy.
• Garnish with fresh herbs, hot sauce, and shredded cheese. Serve immediately.