Fontina Cheese + Chive Biscuits 
Makes about 12 biscuits

1 1/2 cups all-purpose flour
1 1/2 cups pastry flour
2 1/2 teaspoons baking powder
1 1/4 teaspoon kosher salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1/4 cup finely minced chives
2 cups grated and loosely packed fontina cheese
3/4 to 1 cup grated and loosely packed yellow or white cheddar cheese
1 1/2 cups buttermilk
1 large egg
Flaky sea salt for sprinkling
Jam for serving

Preheat the oven to 425. Line a heavy bottomed baking sheet with parchment paper. In a large bowl whisk together the flours, baking powder, and salt.

Using your hands or a pastry cutter, mix the butter, chives, and cheeses into the flour until it barely comes together and looks crumbly. Slowly pour in the buttermilk, starting with 1 cup and fold together briefly until just combined. Add the remaining 1/2 cup buttermilk to parts of the dough that look the least wet and mix again for just a few seconds, being careful to not overwork it. The dough should be slightly sticky.

Transfer the dough onto a well floured surface and using your fingertips, flatten the dough out to a 2-inch thick rectangle and cut into squares or desired shape. Brush the tops with a beaten egg and sprinkle with flaky salt and place onto the sheet tray. Bake for about 20 minutes or until golden brown. If biscuits appear underdone on the inside, drop the oven temperature to 250 and continue baking just for a few more minutes. Serve warm with manner of jams, honey, fried eggs, and good butter.