Add the 6 tbsp cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids and shape

Stir in 3 tbsp buttermilk and 1/2 cup milk until the dough just comes together; do not overmix. If dough is too dry, add up to 1 tbsp more milk. Turn dough onto a lightly floured surface, gently pat to 1-inch thickness and fold it over once to create layered biscuits. Cut into rounds (about 2.5-3 inch).

Bake

Place biscuits on a parchment-lined baking sheet close but not touching. Beat 1 egg with a little water and brush tops for a golden finish. Bake 12-15 minutes until risen and golden. Remove and keep warm.

Grilled Tomatoes & Arugula

Prepare tomatoes: brush both sides of the halved or thick-sliced tomatoes with 2 tsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.

Grill or pan-sear: Heat a grill pan or skillet over medium-high heat until hot. Place tomatoes cut-side down and cook 2-3 minutes until grill marks form and they begin to soften. Flip and cook another 1-2 minutes. Remove to a plate.

Dress arugula: In a bowl toss 2 cups arugula with 1 tsp lemon juice and a tiny pinch of salt. Keep lightly dressed so leaves stay bright.

Pico de Gallo

Combine ingredients: In a small bowl mix 1 cup diced roma tomatoes, 1/4 cup diced red onion, 2 tbsp chopped cilantro, 1/2 minced jalapeño, 1 tbsp lime juice and 1/4 tsp salt. Taste and adjust lime or salt. Chill until ready to use.

Lemon Hollandaise

Set up a double boiler

Bring a small pot of water to a gentle simmer and reduce heat so it stays just below simmer. Use a heatproof bowl that sits over the pot without touching the water.

Whisk yolks

Place 3 egg yolks in the bowl with 1 tbsp lemon juice and 1/4 tsp Dijon mustard. Whisk constantly until the mixture is slightly thickened and pale, about 1-2 minutes.

Emulsify with butter

Slowly drizzle the 6 tbsp warm melted butter into the yolks while whisking constantly to create an emulsion. Pour slowly at first, then a steady stream. If sauce becomes too thick, whisk in up to 1 tsp warm water to loosen. Season with 1/4 tsp salt and 1/8 tsp cayenne (optional). Keep warm over the warm (not boiling) water, stirring occasionally.

Taste and adjust lemon, salt or cayenne. Keep hollandaise warm (not hot) until plating. If it breaks, whisk a teaspoon of warm water into a clean bowl and slowly add broken sauce to re-emulsify.

Sunny-Side Up Eggs

Heat skillet: Use a nonstick skillet over low-medium heat and add 2 tsp butter or olive oil to coat.

Cook eggs: Crack 4 large eggs into the skillet spaced apart. Cook on low-medium heat until whites are set but yolks remain runny, about 3-4 minutes. For slightly set tops, cover pan with a lid for the last 30-45 seconds. Season each egg with a pinch of the 1/4 tsp salt and 1/4 tsp black pepper.

Remove gently: Use a thin spatula to transfer eggs to a plate and keep warm.

Assembly & Serving

Split and butter biscuits: Slice each warm biscuit in half. If desired, spread up to 1 tbsp butter on each half.

Layer: On the bottom biscuit half place a small handful (about 1/4 cup) of dressed arugula, then a grilled tomato half (cut to fit if needed).

Top with egg and hollandaise: Gently place a sunny-side up egg on each tomato. Spoon 2-3 tbsp warm lemon hollandaise over each egg, letting it cascade over the yolk and tomato.

Finish with pico: Spoon about 2 tbsp pico de gallo atop the hollandaise on each serving for bright acidity and texture.

Serve: Place the top biscuit half at the side or slightly over the stack. Garnish with remaining arugula, a lemon wedge, and serve immediately while everything is warm.