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1
Line a baking sheet with parchment paper; set aside.
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2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives.
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3
Using a pastry blender, cut in the butter and cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.
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4
Pour in the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together.
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5
The dough will be slightly sticky; do not overmix.
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6
Turn out the dough onto a lightly floured work surface.
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7
With floured fingers, gently knead about four times, until all the crumbs are incorporated and the dough is smooth.
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8
With a lightly floured rolling pin, gently roll out the dough to an 11-by-8-inch rectangle, about 1 inch thick.
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9
Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter).
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10
Give the dough a quarter turn.
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11
Roll out the dough again (to the same dimensions), and repeat the folding process.
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12
Wrap with plastic, and refrigerate for 30 minutes.
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13
Return the dough to the work surface.
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14
Roll out as before, and repeat the folding process.
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15
Give the dough another quarter turn; roll out the dough one more time, again into a rectangle about 1 inch thick.
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16
Using a sharp knife, trim and discard 1/4 inch from all sides; divide the rectangle into 12 equal squares or rectangles.
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17
Place on the prepared baking sheet about 1 1/2 inches apart.
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18
Refrigerate for 1 hour.
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19
Preheat the oven to 425F.
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20
Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15 to 18 minutes.
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21
Transfer the biscuits to a wire rack to cool.
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22
On a lightly floured work surface, dough is rolled into an 11-by-8-inch rectangle.
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23
The top and bottom thirds are folded inward, overlapping at the center.
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24
The dough is given a quarter turn, then the rolling and folding is repeated twice more.
