Preheat oven to 475 degrees F. and place rack in the middle of the oven.

In a medium-sized bowl, whisk flour, baking powder, baking soda, sugar, and salt. Add in the cheese and chives and whisk again.

In a small bowl, combine cold buttermilk (or substitute) and stick (8 tablespoons) melted butter (butter cooled for about 5 minutes), stirring until butter forms small clumps.

Dump the buttermilk/butter mixture into dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Do not overmix. If the batter is too loose, fold in a little more flour.

Using greased 1/4-cup dry measure, scoop level amounts of batter and drop onto a baking sheet. Biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high. Space biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 8 to 14 minutes. When the top is touched they should have some give and spring back. Remove from pan immediately.

While biscuits are baking, mix remaining 1/2 stick (4 tablespoons) melted butter with garlic salt, and parsley. Taste and adjust, adding more garlic salt and/or parsley if desired. Place in a warm spot on the back of the stove.

Brush biscuit tops with the butter mixture before removing from pan and let cool five minutes before serving.

Notes:

• If a light flour is used, a little more flour (up to 1/4 cup) may be needed.
• If buttermilk isn’t available, powdered buttermilk added according to package instructions, or clabbered milk can be used instead. To make clabbered milk, add one tablespoon of lemon juice or vinegar to a measuring cup and fill to the one cup line with milk. Let stand 10 minutes. Make sure it is cold when mixed with the melted butter.
• A 1/4-cup (#16) portion scoop can be used to portion the batter.