Preheat oven to 425°F

Line cookie sheet with parchment.

Whisk flour, baking powder, salt, baking soda and cayenne in large bowl until blended.

Add butter and cut into flour until the butter is pea size.

Add cheese, chives and lemon zest and stir until blended.

Pour the buttermilk over the mixture and stir until dough forms a shaggy, moist dough.

Scrape the dough and flour bits onto the counter and knead until dough holds together.

Avoid overworking or biscuits will be dense.

Gently pat and shape dough into 1 inch thick slab.

Cut 4 rounds with 2.5 inch biscuit cutter.

Stack scraps and cut out 2 more biscuits.

Bake until golden brown and bottom edges are browned, 15 to 20 minutes.

Cool on rack for 10 minutes.