1 ½ cups flour (plus extra for dusting)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, cut into ¼ inch cubes
⅔ cup heavy cream
1/4 cup cheddar cheese, shredded
1 tablespoons chives or green onions, chopped finely with scissor
Set your oven to 425°F and spray your baking sheet.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
Add the butter to the dry ingredients and pinch with your fingers, working until you no longer see chunks of butter, about 2 minutes. Add the cream in two additions. Mix gently with your hands to start. Once the cream is incorporated, start pressing and squeezing with your hands to bind the dough together.
Dust a clean, dry section of your countertop with flour. Form your dough into a rectangle about ½-inch thick. Use a butter knife to cut out 2-4 biscuits.
Place the biscuits on the baking sheet in the refrigerator to chill for 30 minutes.
Bake at 425°F for 15 minutes - until golden brown at the edges. These are best served warm, but you can also stash them in an airtight container for up to 3 days.