Preheat the oven to 375°F and line a standard baking sheet with parchment paper.
Cut ½ cup cold cubed butter [1 stick] into the flour until it resembles cornmeal.
Make a well in the center and add the buttermilk. Use a fork to work the buttermilk into the flour until fully moistened.
Turn the dough onto a well flour surface and knead 6-8 times coating with flour. Use a floured rolling pin to roll into an 8 x 12 inch rectangle. Move to the parchment and reshape if needed.
Whisk together the eggs, sour cream chopped chives salt and black pepper.
Melt 1 Tbsp butter in a skillet and soft scramble the eggs.
Arrange the scrambled eggs down the center of the dough. Sprinkle with the bacon crumbles and shredded cheese.
Cut diagonal strips to within ¼ inch of the filling on both sides. Fold the strips over each other.
Shape and smooth with your hands, pinching any tears in the dough together.
Brush the dough on all sides with the remaining 1 Tbsp melted butter.
Bake for 25 minutes broiling within the last few minutes to brown, if desired.
Cut into slices and serve.
For the biscuit dough you'll need 1 stick of cold cubed butter. You'll need 2 additional tablespoons of butter. One Tbsp to cook the scrambled eggs and 1 Tbsp melted to brush the dough before and after baking.