Preheat oven to 450F degree (yes, that is the correct temperature). Spray an oven safe glass or ceramic 9x9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
In a medium bowl, mix together 2 1/2 cups all-purpose flour, 1 Tablespoon granulated sugar, 1 Tablespoon aluminum-free baking powder, 2 teaspoons salt and 2 teaspoons garlic powder.
Pour in 1 3/4 cups buttermilk buttermilk. Stir until a sticky batter forms. If batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
Finally, gently stir in 1 cup freshly shredded cheddar cheese and 1/4 cup finely chopped fresh chives. Gently stir until combined well.
In a microwave-safe bowl, melt 1/2 cup (1 stick) salted butter in the microwave. Pour melted butter into prepared baking dish. Note: you can melt the butter directly in the baking dish if you want (as long as it is not a metal dish - I don't recommend using metal for these biscuits anyways).
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking.
Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve!
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Please note, oven times do vary. The factor depends on many things like if you have an electric, gas or convection oven. It also changes depending if you use a metal pan (not recommended) versus ceramic or Pyrex. It also varies depending on which oven rack you use. A toothpick inserted should not have any wet batter on it. Start with the lowest baking time and go up from there. Use your best judgement based on your own personal knowledge of your particular oven.
I recommend using a glass (Pyrex) oven safe baking dish.