Fill a pot with water and add a generous pinch of salt (a pot large enough to hold 8 eggs, with 1 inch of water above them). Bring the water to a boil.
Carefully lower the eggs into the boiling water, and lower the heat to a simmer. Start the timer for 5 ½ minutes as soon as the eggs are placed in water. When the time is up, remove the eggs and place them in an ice bath to stop the cooking process. Refrigerate the eggs overnight.
Biscuits / Scones
Preheat oven to 425°F if you're going to be eating these right away.
Carefully peel the eggs, and place them on paper towels to remove any moisture.
Place the chilled flour in a chilled bowl. Add the salt, baking powder and chopped herbs and whisk well.
Add butter to the flour. Using a pastry cutter, cut the butter and flour together until it resembles coarse crumbs. (You can pulse it all together in a food processor too).
Add ¾ of the grated cheddar cheese and mix in. Pour the milk in 2 additions, gently mixing in until the dough comes together to form a scraggly dough. DO NOT OVER-MIX. Reserve the rest of the cheese.
Prepare a sheet pan with parchment paper.
Using an ice cream scoop, scoop 6 - 8 portions onto the baking tray. Flatten each one, making a dent in the middle, and place the egg on top.
Take another scoop of the biscuit dough and gently flatten it. Then drape it over the egg (see recipe video). Repeat with all of the biscuit dough. Sprinkle the rest of the cheese on top of the biscuits.
Wrap each biscuit loosely with 1 - 2 strips of bacon, along the bottom.
Bake in preheated oven for 22 minutes. Remove from the oven and let them cool down slightly, but serve while warm, with some melted butter on top. Enjoy!
Make ahead tips - to make these ahead of time, you can wrap the baking tray with plastic wrap and store in the fridge overnight. This should be done after you have formed the egg stuffed biscuits with the dough, and before they are sprinkled with cheese or wrapped with bacon. If you bake these straight from the fridge, you may need to add an extra 5 minutes to the baking time. Keep an eye on them to prevent the tops from burning (cover with a piece of foil, if this starts to happen).