Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Ingredients

• 5 cups flour
• 5 tbsp. sugar
• 2 tbsp. baking powder
• 1 tbsp. kosher salt
• 10 tbsp. unsalted butter, frozen, plus 4 tbsp. melted
• 1 ³⁄₄ cups buttermilk
• 2 tbsp. honey
• 7 oz. thinly sliced pancetta (about 32 slices)
• 2 lb. collard greens, trimmed and roughly chopped
• ¹⁄₂ small Vidalia onion, thinly sliced
• ³⁄₄ cup chicken stock
• 1 tsp. Dijon mustard
• 1 clove garlic, mashed into a paste
• 8 eggs, plus 1 egg yolk
• ¹⁄₂ cup canola oil
• 1 ¹⁄₂ tbsp. espresso
• 4 tbsp. unsalted butter
• ¹⁄₄ cup minced chives
• Kosher salt and freshly ground black pepper, to taste