Preheat oven to 425˚F.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Cut butter into cubes, and then use a pastry cutter to incorporate the butter until the pieces are about the size of a pea.

Slowly add in about half of the buttermilk, stirring with a fork or spatula to combine. Fold in the cheddar and chives, then add in the rest of the buttermilk, stirring until a shaggy dough forms. If it's too dry, add another 1-2 tbsp of buttermilk.

Lightly knead the dough until it mostly comes together. Pat into a 1" rectangle, then fold the dough in half lengthwise, and then fold again into quarters. Flatten it back into a rectangle, then repeat this process 1-2 more times.

Pat into a 1" thick rectangle. Trim the edges, and then cut into rectangles. You can cut into 12 larger biscuits or 16 smaller biscuits.

Freeze for 15 minutes before baking, or if you're making ahead, freeze on a baking sheet, then transfer to Zwilling Fresh and Save vacuum seal container and freeze for 3+ months.

Just before adding the biscuits to the oven, lower temperature to 400˚F. Brush the top of the biscuits with melted butter or buttermilk, then bake for 20-25 minutes, until golden brown on top. If you're baking straight from frozen, they will need 25+ minutes.

Preheat oven to 400˚F.

Slice the top off of a head of garlic so the cloves are exposed. Drizzle with a small amount of olive oil and season with salt. Wrap in aluminum foil and roast in the oven for 1 hour, until the cloves are golden brown and soft. Let cool to room temperature.

Squeeze all garlic out into a bowl with the softened butter. Season with salt to taste. (You can also add fresh herbs, black pepper and any other seasonings you'd like!) Stir until well combined.

Transfer to a container and freeze until the day before you plan to use it. Defrost overnight in the refrigerator, then allow it to soften at room temperature for an hour or two just before serving so it's easy to spread.