Whisk flour, baking powder, salt, and pepper in a large mixing bowl. Add cubed cold butter. Use a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs.

Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened. Gently stir in cheddar cheese and chives.

Turn out the dough onto a floured surface and gently turn it two or three times until the dough comes together and is no longer sticky. If it's too dry, add a bit more buttermilk. Don’t over flour!

Roll or pat out to roughly 3/4” thickness. Use a 2 1/2” biscuit cutter or drinking glass to cut into rounds. Place in skillet.

Brush the tops with the melted butter. Bake for 17-20 minutes until they are puffy and golden.

Store biscuits in an airtight container for 2 days or freeze for up to one month.