1/4 cup unsalted butter, cut into small pieces
4 ounces cream cheese, cut into small pieces
3/4 cup buttermilk
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon coarsely ground black pepper
1/4 cup chopped fresh chives
Place the butter and cream cheese pieces in a small bowl. Measure out the buttermilk. Place the fats and the buttermilk in the freezer to chill for a couple of minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives. Dump onto a clean surface.
Incorporate the very cold fats to your flour mixture with your fingers.
Make a small well out of the flour and fat mixture. Pour the very cold buttermilk in the well.
Combine the wet and dry ingredients well with your fingers. Knead the dough and form a 1 1/2 inch thick disk. With a 1 1/2-inch round cutter, cut the biscuits. Keep on cutting more biscuits until no dough remains. Place the cut biscuits on a cookie sheet and chill in the refrigerator for an hour.
When ready to bake, preheat the oven to 400˚F. Bake around 20 minutes.
Source: Joy the Baker