Make sure the butter is super cold. Pop the butter in the freezer for about ten minutes before using.
Preheat the oven / Prep the baking sheet. Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper, and set aside.
Mix the dry ingredients together. Mix the flour, baking powder, sugar, and salt together in a large bowl very until well blended.
Add the butter to dry ingredients. There are two ways to do this!First method(featured in this photo): cut the super cold butter into one-tablespoon-sized squares, then cut each square into quarters to create very small butter cubes. Add the butter cubes to the dry ingredients, and use your hands or a pastry cutter to gently mash the butter until it is the size of small pebbles and totally mixed in, resembling a coarse crumb. Second method (featured in the video below): Grate the super cold butter on the large holes of a box grater directly into the dry ingredients. Stir to thoroughly coat all of the grated butter.
Add cheese and chives. Stir in the cheese and chives until fully blended.
Stir in the buttermilk, and be a little patient. Mix in the buttermilk until just combined. Note: At first, it may seem that the dough is not coming together, and you may feel like you need to add more buttermilk. Don’t do it though; while the dough may seem dry for the first 30-45 seconds of mixing, just keep gently mixing it together. Eventually a shaggy dough is formed, and the ingredients will bind together. It may take a couple of minutes, but it will happen!
Scoop out biscuits and bake. Use a measuring cup to scoop out ¼ cup portions of dough. Drop the dough onto the prepared baking sheet (you may need to use a spoon to help the dough come out of the measuring cup). Repeat six times. Bake the biscuits at 425 F for 15-17 minutes, until golden brown.
Video
Notes
If you are not baking these biscuits right away, or you forgot to preheat the oven: Pop the biscuits in the refrigerator until you're ready to bake them. You can make them a day ahead of time, portion them onto the prepared baking sheet, cover them with plastic wrap, and keep them in the refrigerator until it's time to bake them. If you forgot to preheat the oven: pop the biscuits into the freezer while the oven preheats. If you don't have room in the freezer, the refrigerator will work. You do not need to cover them with plastic wrap if they will be in there for 15 minutes or less.To Store Leftover Biscuits: These biscuits will keep for 2-3 days in an airtight container at room temperature, or 4-5 days in an airtight container in the refrigerator.
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