Preheat oven to 400° and have ready two sheet pans lined with either parchment paper or silicone baking mats.

Cut 6 tablespoons of cold butter into tiny cubes and set aside until ready to use.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and garlic powder. Using a pastry blender, cut the cubed butter into the dry ingredients until the mixture resembles coarse, small peas. Stir in the cheddar and chives. Using a sturdy spoon, stir in the buttermilk just until dough comes together. Do not over mix.

Drop heaping tablespoons of dough onto the sheet pans, spacing each 1 ½ - 2 inches apart and bake for 12 minutes.

In the meantime, add ¼ cup of butter to a small, microwave safe bowl. Heat until melted, 30-45 seconds. Remove from the microwave, stir in the honey and a pinch of salt. Once the biscuits have finished baking, brush them with the honey butter, return to the oven and bake 2-3 minutes more, until cooked through and golden brown. Serve and enjoy.