For the Chive Biscuits: Adjust oven rack to middle position and preheat oven to 425°F. Line rimmed baking sheet with parchment paper
Sift flour, baking powder, sugar, salt, baking soda, and pepper.
Add chilled butter to bowl, and, cut into dry ingredients until mixture resembles coarse meal. Stir in chives
Add 1 1/2 cups buttermilk (yoghurt) and stir with wooden spoon just till combined. If mixture looks dry, add more buttermilk, 1 tablespoon at a time until dough is cohesive.
Turn dough out onto a lightly floured surface and gently knead just until it comes together, no more than 6 times. Pat dough into a 1-inch thick (I made 1/2 inch thick) circles. Use floured biscuit cutter (I used the one cup measuring cup bottom) to stamp out the biscuits—don’t twist—and arrange them about 1 inch apart on prepared baking sheet.
Bake until golden, 12 to 15 minutes. Transfer tray to cooling rack
For the Cheddar Spread: Meanwhile, in medium bowl, use fork to combine cheddar, cream cheese, mayonnaise, dry mustard, Worcestershire sauce, and hot sauce. Season to taste with salt and pepper. Set aside
For the Bacon and Eggs: Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Cook bacon until browned on both sides, about 2 minutes per side, then transfer to plate and tent with foil.
Add remaining tablespoon butter to skillet. Crack eggs into skillet and season with salt and pepper.
When egg whites begin to bubble and turn opaque, add water and cover pan with lid.
Cook eggs 3 to 4 minutes until egg whites are set and egg yolk has a shell-pink color. Continue cooking eggs if you prefer a set yolk.
Using a spatula, divide the eight eggs and remove from heat.
To assemble: Cut biscuits in half and spread both halves with cheddar spread. Top bottom halves with 2 slices Canadian bacon, then top with one egg and sandwich with second biscuit half. Serve two per person, if biscuits are small, or two per person if biscuits are large.