Spring Vegetable Egg Breakfast Sandwiches on Cream Cheese Biscuits

Name: Spring Vegetable Egg Breakfast Sandwiches on Cream Cheese Biscuits
Ingredients: 1 tbsp olive oil; ½ large yellow onion, diced; 1 lb asparagus, trimmed and cut into 1-inch pieces; 10 oz frozen broccoli florets; 10 oz frozen chopped spinach, thawed; 2 cloves garlic, minced; 14 oz can artichoke hearts, drained and rinsed; 2 tbsp chopped basil; 8 oz smoked gouda cheese, shredded; 12 large eggs, whisked; ½ cup milk; salt and black pepper, to taste; 1½ cups all purpose flour; 1½ cups cake flour; 1 tbsp sugar; 1 tbsp baking powder; 1 tsp salt; ¾ tsp baking soda; 4 oz cream cheese, cut into ½-inch cubes and frozen for 30 minutes; 4 tbsp unsalted butter, cut into ½-inch cubes and frozen for 30 minutes; 1 cup buttermilk