Preheat oven to 400°. in a food processor, pulse flour, baking powder, baking soda and salt until combined. Add cheese, butter and chopped chives, pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Add buttermilk and pulse until combined, do not overmix.

Turn dough out onto a lightly floured work surface and kneed until it just comes together. With a floured rolling pin, roll out dough 3/4-inch thick. With a floured 2 3/4-inch biscuit cutter cut out 16 rounds (reroll and cut scraps). Place biscuits 1 1/2 inches apart on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

per biscuit: 241 cals; 13g fat (8g sat fat): 7g protein: 26g carb: 1g fiber