Preheat the oven to 375°F and place the oven rack in the middle level of the oven. Line a baking sheet with parchment paper or lightly grease a large muffin tin, then set aside.
In a bowl, combine flour, sugar, baking powder, and salt. Then work in the butter with your fingers until the mixture resembles breadcrumbs. Mix in the buttermilk; stir using a rubber spatula just until moist.
Scoop the dough evenly onto the prepared baking sheet or into a muffin tin. Place into oven and bake for 12-15 minutes, or until cooked in the center (toothpick inserted should come out clean) and serve.
Heat half the oil in a non-stick pan over medium-low heat. Brown the ham on both sides. Melt the cheese on top.
Add the remaining oil to the pan. Crack the eggs into the pan and cook until they start to set. Break the yolks and flip the eggs over to cook through. Season with salt and pepper. Once cooked, place on the biscuit and serve with raspberries.