Prepare your station and ingredients. Gather everything within arm's reach. Place your mixing bowl in the freezer for five minutes before starting.

In a large mixing bowl, whisk together flour, baking powder, salt, and black pepper.

Add cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or fingertips, work the butter into the flour until you resemble coarse breadcrumbs or small peas.

Gently fold in shredded cheddar cheese and chopped fresh chives. Use a spatula or wooden spoon and fold rather than stir.

Pour cold buttermilk over the mixture. Using a fork, gently combine until just comes together into a shaggy dough.

Turn your dough onto a lightly floured surface. Handle it as little as possible. Gently pat it into a rectangle about three-quarters inch thick. Fold the dough in half and gently pat again.

Using a sharp biscuit cutter or the rim of a drinking glass (about 2 inches in diameter), cut straight down without twisting.

Arrange biscuits on a parchment-lined baking sheet, leaving about an inch between each one. Brush the tops gently with heavy cream or milk.

Preheat your oven to 400 degrees Fahrenheit. Bake for 14 to 16 minutes, until the tops are deep golden brown.

Remove from the oven and let cool on the baking sheet for five minutes before transferring to a wire rack.