1. Preheat the oven to 425° F. Lightly grease a cookie sheet.
2. Stir together the flour, baking powder, and salt in a large bowl. Pour in enough of the cream to just form a dough. On a lightly floured surface, knead the dough gently several times and divide into 4 equal balls. Pat out each ball to make a flat 3-inch round on the cookie sheet. Bake for about 20 minutes or until pale golden. Transfer to a rack and let cool slightly.
3. Meanwhile, in a large skillet, over medium heat, cook the bacon, turning once, until just golden. Transfer the bacon to a plate and cover with aluminum foil to keep warm. Reduce the heat down to low, add the butter to the skillet and heat until the foam subsides. Add ¼ teaspoon salt and ¼ teaspoon pepper to the eggs and add them to the pan. Cook, stirring frequently, until the eggs are just beginning to set. Sprinkle the cheese on top, cover, and remove the pan from the heat. Let stand for 2 minutes to allow the cheese to melt.
4. To assemble the sandwiches, cut the biscuits in half horizontally with a serrated knife. Top the four bottom halves with a slice of bacon and one fourth of the cheese-covered scrambled eggs. Top the eggs with another slice of bacon and the remaining biscuit halves.
Recipes Courtesy of Sara's Secretes For Weeknight Meals