Instructions:
- Whisk together flour, baking powder, sugar, and salt in a large bowl.
- Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to quickly cut the butter in until the mixture resembles coarse meal with some pea-sized pieces remaining.
- Gently fold in the slightly drained cottage cheese, snipped chives, and chopped parsley until just barely combined. Do not overmix; the dough will look shaggy.
- Turn the shaggy dough onto a lightly floured surface. Gently press it together into a rough rectangle. Fold the dough over itself twice (like a letter). Pat the dough into a 3/4-inch thickness.
- Use a 2-inch round biscuit cutter to punch out rounds. Press straight down without twisting the cutter. Gather scraps, gently press together, and cut remaining biscuits.
- Place the cut biscuits close together on the parchment-lined baking sheet. Cover and refrigerate for 15 minutes (crucial for a high rise).
- Preheat oven to 425°F (220°C). Mix the egg and milk/cream; lightly brush the tops of the chilled biscuits.
- Bake for 14–16 minutes, or until the biscuits are risen high and the tops are a beautiful golden brown.
- Cool briefly on a wire rack before serving warm.