Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese, crumbled bacon, and chopped chives (if using) until evenly distributed.

Pour in the buttermilk and stir just until the dough comes together. Be careful not to overmix.

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the dough in half and gently pat it out again. Repeat this process 2-3 times to create layers.

Using a biscuit cutter or a glass, cut out the biscuits. Press straight down without twisting to ensure they rise evenly. Re-roll any scraps to make additional biscuits.

Place the biscuits on the prepared baking sheet, making sure they are touching if you want soft edges or spaced apart for crispier edges.

Bake for 12-15 minutes, or until the biscuits are golden brown on top.

Optionally, brush the tops of the hot biscuits with melted butter for extra flavor and shine.

Serve the bacon cheddar biscuits warm, fresh out of the oven.