Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
Grate the butter and place into a mixing bowl. Place grated butter into the freezer for 20 minutes. In a small cup, combine heavy cream and lemon juice and place into the refrigerator until ready to use. (this makes buttermilk)
While the butter is freezing, mix together your dry ingredients. Combine all purpose flour, sugar, onion powder, black pepper, kosher salt, baking powder, and baking soda in a large bowl. Whisk together until combined.
Add butter to the dry mixture and coat the butter in the flour. Because the butter is grated, you don't need to pinch the butter into the flour or use a pastry cutter or anything like that.
Once the butter is fully coated, add the chopped chives and shredded cheddar cheese. Toss together and pour in the cold buttermilk. Gently mix until a shaggy, crumbly dough forms. (the dough may look like it needs more milk, do not add more!)
Once the buttermilk is incorporated, turn the dough over onto a floured work surface, pressing any crumbs into the dough.
Begin the folding process. Press the biscuit dough into a 1 inch thick rectangle and cut into four pieces. Place each piece on top of the other and press down to flatten into a 1 inch thick rectangle again. Repeat this 3-5 times, until the dough is combined and there are no longer any scraps of dough that are falling away.
Use a rolling pin to press the dough into a 1-inch tall square, about an 8. Use a 2 ¾ inch biscuit cutter to cut biscuits out of the dough. Re-roll the scraps of dough and press into a 1-inch square and repeat until the dough is used.
Place biscuits onto the prepared baking sheet. Place in the freezer for 20 minutes. Brush the tops of the biscuits with heavy cream and space them about 1 inch apart. Bake in the preheated oven for 30-40 minutes, until golden brown.
Brush the tops of the biscuits with melted butter and little bit of flake salt and enjoy fresh out of the oven!