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1
Adjust oven rack to middle position and preheat oven to 425u00b0F. Line rimmed baking sheet with parchment paper.
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2
Sift flour, cake flour, baking powder, sugar, salt, baking soda, and pepper twice.
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3
Add chilled butter to bowl, and, using two knives, cut into dry ingredients until mixture resembles coarse meal. Stir in chives.
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4
Add 1 1/2 cups buttermilk and stir with wooden spoon just till combined. If mixture looks dry, add more buttermilk, 1 tablespoon at a time until dough is cohesive.
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5
Turn dough out onto a lightly floured surface and gently knead just until it comes together, no more than 6 times. Pat dough into a 1-inch thick circle. Use floured biscuit cutter to stamp out the biscuits-don't twist-and arrange them about 1 inch apart on prepared baking sheet.
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6
Bake until golden, 12 to 15 minutes. Transfer tray to cooling rack.
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7
Meanwhile, in medium bowl, use fork to combine cheddar, cream cheese, mayonnaise, dry mustard, Worcestershire sauce, and hot sauce. Season to taste with salt and pepper. Set aside.
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8
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Cook bacon until browned on both sides, about 2 minutes per side, then transfer to plate and tent with foil.
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9
Add remaining tablespoon butter to skillet. Crack eggs into skillet and season with salt and pepper.
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10
When egg whites begin to bubble and turn opaque, add water and cover pan with lid.
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11
Cook eggs 3 to 4 minutes until egg whites are set and egg yolk has a shell-pink color. Continue cooking eggs if you prefer a set yolk.
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12
Using a spatula, divide the six eggs and remove from heat.
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13
Cut biscuits in half and spread both halves with cheddar spread. Top bottom halves with 2 slices Canadian bacon, then top with one egg and sandwich with second biscuit half. Serve.
