I found that Roquefort cheese had the best flavour with the pears but any crumbly blue cheese can be used instead.
ingredients
directions
Preheat oven to 375 degrees F.
Line a 9-by 12-inch baking sheet with parchment paper.
Combine the flour, baking powder, salt, pepper and chives in a food processor. Pulse until blended.
Add the cold butter. Pulse until mixture resembles coarse meal.
Transfer mixture to a bowl. Stir in milk, pear and Roquefort until mixture just comes together.
Turn onto a lightly floured surface and gently knead until dough just holds together. Do not overwork the dough.
Wrap in parchment or waxed paper.
Chill for 30 minutes.
Roll dough on a lightly floured surface to a thickness of 1-inch.
Use a round 2-inch cookie cutter to cut 10 to 12 biscuits.
Place on prepared baking sheet.
Beat egg and brush biscuits.
Bake 15 to 17 minutes until golden.