Pre-heat your over to 375°F.

Sift together the flour, baking powder, baking soda and salt in a large mixing bowl.

Use a pastry knife to cut the cold butter into the dry ingredients.

Stir in the chopped chives and shredded cheese.

Use a large spoon to gently stir in the buttermilk until a soft dough is formed.

Lightly flour a large work surface so the dough doesn't stick to it. I like to use my largest bamboo cutting board for this task.

Place the biscuit dough onto the work surface and coat your hands with flour, as necessary, to prevent sticking.

Knead the dough 10 to 12 times until smooth.

Pat the dough out into a 1-inch thick rectangle.

Use a sharp knife to cut the biscuits into 12 equal pieces. If the biscuit dough is sticking to your knife, lightly coat with flour.

Place the biscuits onto a large, lightly greased baking pan.

Place the pan in your pre-heated oven and bake for 18 to 23 minutes until light golden brown.

Remove the baking pan from the oven and let cool slightly before serving.

If desired, serve with extra butter or margarine