Line a large baking sheet with parchment paper.

Whisk together one egg with one tablespoon of water for your egg wash. Set aside.

In a mixing bowl, whisk together all the dry ingredients.

Toss cold butter cubes into the dry ingredients and, using a pastry cutter or your fingers, mix in the cold butter until you have a mixture of flat pieces and crumbly, pea sized bits of butter mixed into the flour.

Make a well in the center of the mixture and add the cold buttermilk. Using a dough whisk or a sturdy spatula, bring the wet and dry together until you have a fairly uniform, loose dough. The flour won't look all mixed in and that's okay. It will come together.

Dump the dough out onto a lightly floured surface. Using your hands, gently bring it everything together into a rough square. With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other. Smush it all down into a square again. Repeat this cutting and stacking procedure 2 more times.

Pat the dough into a rectangle at least ½ inch thick. Using a floured 2.5 inch biscuit or cookie cutter, cut out your biscuits. Gather your scraps as you go and gently re-form them together and cut as many biscuits as you can. Place in freezer for 15 minutes while you preheat oven to 450°F.

Remove biscuits from the freezer. Brush the tops lightly with an egg wash and sprinkle with flaky salt, if desired. Bake in a 450° oven for 15-18 minutes, or until golden brown.

Add at least 3 inches of water to a large skillet over medium high heat. Bring the water close to a boil, where small bubbles have formed and are rising to the surface and popping (about 195°F, if you really want to measure). Add 1 tablespoon of vinegar to the pan and mix in.

Crack an egg into a fine mesh strainer to remove the more watery portion of the whites. Transfer egg to a small bowl or cup. Repeat with 3 more eggs, each in its own bowl or cup. Remove pan from the heat.

Gently tip the eggs into the hot water, one at a time, leaving enough room between the eggs that the whites don't touch.Place lid on the pan and set the timer for 3 minutes and 30 seconds.

Using a slotted spoon, remove eggs from the water in the order that you added them to the water. Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 15 to 30 seconds.

Place poached eggs on a platter while you repeat the process with 4 more eggs. Keep water warm to reheat the eggs while you make the gravy.

Sear canadian bacon slices in a pan for anbout a minute per side. Keep warm.

Melt 2 tablespoons butter in a large skillet placed over medium high heat. Add flour and whisk constantly until mixture turns light brown, about 1 minute.

Slowly whisk in milk and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 4 to 5 minutes. Remove from heat.

If gravy appears lumpy, pass through a fine mesh strainer. Season with salt and pepper to taste.

Reheat eggs when ready to serve by dipping each egg in hot water for 30 to 60 seconds.

Split each biscuit in half and place on a plate. Top the bottom biscuit with a piece of pan seared Canadian bacon. Carefully place a poached egg on top. Repeat with remaining biscuits. Pour gravy over the eggs and enjoy!