Preheat oven to 425°F.

In a large bowl, whisk together the flour, baking powder, and salt until they are evenly distributed.

Sprinkle the cold butter cubes over the flour mixture, then use a pastry cutter or two forks to break up the butter into pea-sized chunks.

Add the shredded cheddar and chopped chives to the flour mixture and toss until evenly incorporated.

Drizzle the buttermilk over the mixture and stir with a fork until evenly moistened. Press the dough together into a loose ball with your hands.

Pat the dough into a rectangle approximately 8 x 6 inches. Fold the dough like a letter: fold one short end toward the center, then fold the other short end over it (like folding a business letter into thirds). Rotate the dough 90 degrees. Dust with more flour as needed if the dough feels sticky.

Pat the dough out into a rectangle again, approximately 8 x 6 inches. Repeat the envelope fold: fold one short end to the center, then fold the other end over it. Rotate 90 degrees.

Pat out into a rectangle approximately 1-inch thick. Using a circular cookie cutter or biscuit cutter, cut into rounds. Important: Press the cutter straight down and lift it straight up. Don't twist, as this may ruin the lovely layers.

Place them on a parchment-lined baking sheet, leaving an inch or two of space between each. Any remaining dough scraps can be gathered together and pressed out again, although keep in mind this second batch won't be quite as tall as the first.

For best results, chill the cut biscuits in the freezer for 10-15 minutes before baking to keep the butter cold and get flaky biscuits.

Bake for 15 minutes or until tops are golden brown.

Remove from oven and brush generously with melted butter. Serve warm.