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Preheat the oven to 450°F. Line a baking sheet with parchment paper.

To make the biscuits: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Blend the butter into the flour mixture with a pastry blender or your fingertips until the butter is the size of blueberries. Gently stir in the buttermilk and chives with a fork until the dry ingredients are moistened.

Put the biscuit dough on a lightly floured surface and pat into a 5-inch round, ¾ inch thick. Using a floured dough cutter or knife, cut into four wedges. Place them on the baking sheet ½ inch apart.

Bake for 10 to 12 minutes or until rich golden brown on the top and bottom. Cool slightly on a wire rack.

To make the eggs: While the biscuits are baking, vigorously whisk the eggs in a medium bowl for 1 minute or until light and very frothy. Melt the butter over medium heat in a small nonstick skillet. (A larger skillet will cook the eggs too quickly for this recipe.) Add the eggs and cook for 1 minute, stirring constantly with a heat-proof silicone spatula.

Reduce the heat to medium-low, or low if the eggs begin to cook too fast. Add 1 tablespoon of the cream and cook for 1 minute, stirring constantly and scraping the bottom and sides of the pan. Continue cooking and stirring, adding 1 tablespoon of cream per minute. Add the salt and pepper with the last tablespoon of cream. The total cooking time should be about 6 to 7 minutes, or until the eggs are creamy but not liquid.

Split the warm biscuits and smear with butter, if desired. Spoon the eggs over the split biscuits and garnish with the chives before serving.

SERVES 4

BISCUITS

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

1⁄8 teaspoon salt

4 tablespoons cold unsalted butter, cut up

½ cup buttermilk

1 tablespoon thinly sliced fresh chives

EGGS

4 eggs

1 tablespoon unsalted butter

5 tablespoons heavy (whipping) cream

1⁄8 teaspoon salt

1⁄8 teaspoon freshly ground pepper

Butter for serving (optional)

Sliced fresh chives for garnish

CHICKEN CRAZY

Wondering why so many people across the nation are going crazy for chickens? Here are some of the answers:

Eggs: Nothing beats the flavor of a freshly laid egg, still warm from the nest. Chickens that run through the backyard, feed on vegetable scraps, and dig in the soil produce ultrafresh, intensely flavored eggs and vibrantly colored egg yolks. There is also growing evidence that free-range pasture-fed chicken eggs are more nutritious.

Meat: A small group of backyard chicken enthusiasts not only raise chickens for eggs, but also for their meat. Many cities ban the slaughter of backyard birds, but there are areas where it’s legal. The meat from home-ranged chickens is more succulent and flavorful because of the exercise it’s had. Studies have shown that it’s also healthier, with less fat, fewer calories, and more vitamin A and omega-3 fatty acids. Although most urban chicken owners wouldn’t dream of eating their own birds, some enthusiasts like controlling all aspects of their food production.

Companionship: One of the unexpected pleasures of raising chickens is the pleasure and entertainment they provide, just like more conventional pets. Chickens are highly intelligent creatures with distinct personalities. They’re social animals and most of them love human companionship. Chickens will readily cuddle on your lap, beg to be petted, jump on your shoulder, and follow you around. They respond to your voice and get to know various members of the family. Chickens, like other pets, will cheer you up or offer a shoulder for you to cry on.

Better gardens: People who garden appreciate chickens for the compost they provide and the pests they eat. Composted chicken waste contributes highly valuable nutrients to plants and soil. Gardeners also find chickens useful for turning over the garden soil in the spring and fall. Just remember that chickens need boundaries to keep them out of growing gardens. These clever birds