Make the honey butter. In a small bowl, mix the softened butter, honey, and a pinch of salt until smooth and creamy. Set aside at room temperature so it spreads easily.

Cook the biscuits. Bake your biscuits according to package or recipe instructions until golden and flaky. Let them cool for 5–10 minutes so they’re warm but not scorching hot to handle.

Prepare the protein. Cook bacon until crisp or brown sausage patties until cooked through. Drain on paper towels to remove excess grease. If using ham, lightly sear it for extra flavor.

Scramble the eggs. Whisk eggs with milk or cream, plus a pinch of salt and pepper. Warm a nonstick skillet with a little butter or oil over medium-low heat. Add eggs and gently push them around with a spatula until soft and custardy. Avoid overcooking—they should stay tender.

Slice and spread. Split the biscuits horizontally. Spread a thin layer of honey butter on the cut sides of each biscuit. If you like extra sweetness, save a bit for drizzling later.

Layer the sliders. Add cheese to the bottom half (if using), then a portion of scrambled eggs, then your chosen protein. Add a light drizzle of honey or a sprinkle of chili flakes if you want a sweet-heat combo.

Top and warm. Cap each slider with the top biscuit. For ultra-melty goodness, place assembled sliders on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes. Brush tops with a little extra honey butter for shine.

Serve. Enjoy warm. A little hot sauce on the side makes a great finishing touch.