Preheat oven to 425 degrees F.
In a bowl stir flour, baking powder, baking soda and salt together with a fork. Cut butter into flour mixture with a pastry blender or fingertips until mixture resembles very coarse meal. Stir in chives. Make a well, slowly pour in buttermilk while stirring with a fork until dough just holds together. All of the buttermilk may not be needed. Transfer dough to a lightly floured surface and gently knead. Pat dough out to a 3/4-inch thickness and cut in rounds with a floured biscuit cutter. Transfer rounds to an ungreased baking sheet. Gather scraps together, pat out again and cut remaining rounds. Bake for 10-12 minutes until lightly browned.
Recipe courtesy of Gourmet Magazine