Perfect for a relaxed weekend or a holiday brunch, these layered biscuit sandwiches begin with airy homemade biscuits and are topped with thick-cut ham, slow-scrambled eggs, sharp cheddar, and a quick red onion jam.
Either ahead of time or just as you're starting to cook, make the onion jam. Melt butter in a medium-sized skillet over medium heat. Add onions and cook, stirring often, for 10 minutes. Turn heat to medium-low, add the bay leaves, and cook 20 minutes, stirring occasionally. Sprinkle sugar over the onions and cook undisturbed for 5 minutes, then stir in the vinegar and cook 5 minutes more, stirring often. As the vinegar cooks off, taste and add sea salt as needed. Remove the bay leaves and set aside to cool completely. Jam will keep well sealed in the fridge for 1 week or more.