1. Place butter in the freezer for 15 minutes or until ready to shred. Place oven rack in center of oven; preheat oven to 475°F. Line 2 large baking sheets with parchment paper; set aside.
2. In a large bowl, whisk together 2 cups self-rising flour, sugar, baking powder and salt.
3. Using a box grater, coarsely shred cold butter and cheese into the flour mixture. Using a wooden spoon, gently stir the butter and cheese into the flour mixture. Be careful not to overmix and warm the butter. Cover bowl; place in freezer for 15 minutes.
4. Stir cold milk and chives into cold flour mixture just until moistened; do not overmix.
5. To laminate dough, on a well-floured surface, lightly roll dough into a 14×6-inch rectangle. Fold the dough into thirds like a letter, by folding one short end up and over to the middle, then fold the other short end up and over on top. Rotate dough 90 degrees and roll out again into a 14×6-inch rectangle. Repeat laminating dough one more time by folding dough; then rotating dough 90 degrees and rolling into a 12×6-inch rectangle (½-inch thick).
6. Using a floured 1¾ inch-round biscuit or cookie cutter, cut dough straight down without twisting the cutter. Reroll scraps; cut out additional biscuits.
7. Place biscuits 1 inch apart on prepared baking sheets. Set aside one baking sheet of biscuits. Place the other baking sheet of biscuits in oven; reduce oven temperature to 450°F. Bake for 8 to 12 minutes or until biscuits are doubled in size and are light golden brown, rotating baking sheet if needed for even baking. Bake remaining baking sheet of biscuits. Transfer biscuits to wire racks to cool slightly. Serve warm.

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To store leftover biscuits: Completely cool biscuits. Place in an airtight freezer-safe container and freeze up to 1 month. To reheat, place frozen biscuits on a parchment paper-lined baking sheet; loosely cover with foil. Bake at 350°F for 15 to 20 minutes or just until thawed and warmed through. Serve warm.

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