Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

This is the pleasure of brunch at home: a cozy sandwich that you eat as soon as you finish stacking it. Nice and hot, it’s pure joy with a cup of coffee. Crunchy brown tops give way to tender, buttery bread in these biscuits, which cradle fluffy scrambled eggs draped with melted cheese. Whether you slip in some bacon, sausage or ham is up to you, but you definitely want to slather jam all over the biscuits. It’s a salty-sweet combination inspired by the chef Jonathan Whitener and the pastry director Thessa Diadem of All Day Baby, a restaurant in Los Angeles, where they make thousands of biscuit sandwiches each week.

Featured in: A Comforting Breakfast Sandwich Gets A Sweet Lift. 

1 1/2 hours, plus 4 hours or overnight chilling

Julia Reed, Pearl’s Café

30 minutes, plus 1 day’s soaking

1 1/4 hours, plus cooling and chilling

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