Cream Cheese and Chive Biscuits
2 1/2 cups all-purpose flour
1 tbs baking powder
1/4 tsp baking soda
2 tsp sugar, optional
1 tsp salt
4 to 5 tbs fresh snipped chives
5 tbs cold butter
4 oz cold cream cheese
1 cup buttermilk
1 tbs melted butter
Heat the oven to 425.
Line a baking sheet with a silicone mat or parchment paper.
In a large mixing bowl, combine the flour, baking powder, soda, sugar, and salt. Stir with a whisk to blend thoroughly.
Cut the butter and cream cheese into small pieces and add to the dry mixture. Work in with a pastry blender and/or fingers until the mixture resembles coarse meal. This can also be done in a food processor, but pulse just until the mixture resembles coarse meal.
Stir in the chives and then add the buttermilk. Stir the dough with a fork just until the dry ingredients moistened, then turn the mixture out onto a floured surface.

Knead the dough 4 or 5 times, or just until the dough holds together and forms a smooth, soft dough. Don't overwork the dough or the biscuits will be tough. Work in a little more flour, if necessary. Pat the dough or roll it into a circle about 3/4 inch thick.
Cut round or square shapes out with a biscuit cutter and arrange the biscuits on the prepared baking sheet.
Gently bring the scraps together and continue cutting out biscuits.
Brush each biscuit top with melted butter.
Bake for 12 to 16 min, or until the tops are until lightly browned.
Makes 12 to 14 standard size 2 1/2-inch biscuits, or about 20 2-inch biscuits.