Preheat and prepare pan. Preheat your oven to 450°F. Line a cookie sheet with parchment paper or silicone baking mat, or you can bake these in a cast iron, or lightly greased round cake pan.
Combine dry ingredients. In a mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
Cut in butter. Using your fingertips, or a pastry blender, cut the butter into the dry ingredients until the butter is pea-sized. (If using fingertips, squish the large pieces of butter until smaller). Mixture will be crumbly and butter still visible.
Add remaining ingredients. Stir in cheese (see not about cheese) and chives until evenly combined. Pour in cold buttermilk and stir until a shaggy dough forms. If dough seems dry, add an extra tablespoon of buttermilk, until dough comes together.
Knead the dough. The dough will be sticky at this point. Just pour the dough onto a lightly floured surface. And bring the dough together gently. Knead the dough by pressing the dough down into about a 1/2-inch thickness, then fold in thirds (fold the right side over, then left side over the dough). Repeat 3 times to create flaky layers.
Cut out the biscuits. Pat the dough into a 3/4-inch to 1-inch thick circle. Cut out the biscuits using a 2 ½ to 3 inch biscuit cutter. Press the scraps together and cut out remaining biscuits. I get 8 thick biscuits.
Bake the biscuits. Arrange biscuits onto either parchment lined cookie sheet, in a round baking dish or in a cast iron. For fluffy, pull apart biscuits place biscuits close together. For crispier edges, space apart. Bake for 15 minutes in center of oven until golden brown. Remove from oven, allow to cool on pan for 5 minutes, then move to a cooling rack to continue to cool. For best results, serve immediately and brush tops with melted butter!