Adjust rack to top position (top and middle positions for 12 servings) and preheat oven to 375 degrees. (TIP: Keep biscuits refrigerated until ready to use; they’re easier to work with when cold.) Bring 1 TBSP butter (2 TBSP for 12) to room temperature. Wash and dry produce.

Coat a baking sheet (two baking sheets for 12) with nonstick cooking spray and set aside.

Trim and thinly slice scallions.

In a small bowl, whisk together half a packet of sour cream and 2 TBSP water (one packet of sour cream and 4 TBSP water for 12 servings).

Remove biscuits from package; separate biscuits. Place at least 1 inch apart on prepared baking sheet, then brush with sour cream mixture. Evenly sprinkle Everything Bagel Seasoning over tops of biscuits.

Bake on top rack until golden brown, 7-10 minutes. (For 12, bake on top and middle racks, swapping rack positions halfway through.)

Meanwhile, in a large bowl, whisk together eggs*, scallions, cheddar, remaining sour cream, and ¼ cup water (½ cup for 12 servings).

Cut cheesy baked eggs into even squares (we got 18 squares per 9-by-13-inch baking dish).

Halve biscuits; fill with cheesy baked egg squares and as much hot sauce as you like (you’ll have a few extra egg squares left over).

Divide egg biscuit sliders between plates (two per serving) and serve.