Adjust the oven rack to the middle position, pre-heat the oven to 425ºF (220ºC) and line a large baking sheet with parchment/baking paper.

Make the psyllium gel: In a small bowl or jug, mix together the psyllium husk and water. A gel will form after about 30-45 seconds. Set aside until needed.

In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, sugar and salt.

Add the cold butter and work it into the dry ingredients until the butter pieces are approximately pea-sized.

Add the coarsely grated/shredded cheddar cheese and chopped chives, and toss well to combine.

Add the cold buttermilk to the psyllium gel and mix well to combine, then add the mixture to the rest of the ingredients. Mix everything together with a wooden spoon, a rubber spatula or a fork until it starts clumping together. Give it a gentle knead until you get a shaggy dough that holds together but isn’t perfectly smooth.

On a lightly floured surface, pat down or roll out the biscuit dough into a rough square about ½-¾ inch (1-2cm) thick.

Use a sharp knife or a bench scraper to cut it into quarters and stack them on top of each other, then squish them down again into a rough square about ½-¾ inch (1-2cm) thick. Cut it into quarters and stack them on top of each other.

Pat down or roll out the dough until it’s about 1 inch (2.5cm) thick, aim for an approximately 8½x5-inch (22x13cm) rectangle.

Divide the rectangle into 8 equal biscuits.

Freeze for 30 minutes

Place the biscuits on the prepared baking sheet and brush their tops with some melted butter.

Bake at 425ºF (220ºC) for about 14-15 minutes or until they're well risen and deep golden brown on top.

You can brush the biscuits with some melted butter fresh from the oven and sprinkle them with flaky sea salt (optional). Serve warm.