• Preheat oven to 425°.
• Whisk together flour, cheddar, chives, salt, baking soda, and cayenne pepper in a medium bowl.
• Using a pastry blender or two knives, cut in the butter.
• In a small bowl, stir together the buttermilk and eggs.
• Stir until flour mixture just until all ingredients are wet.
• Drop dough by heaping tablespoonfuls onto a greased cookie sheet.
• Bake until golden, between 15 and 18 minutes.

How to Form:

• To form the biscuits, I drop them on cookie sheets using a soup spoon out of my silverware set.
• Using this method, I tend to get 18 biscuits out of the recipe.
• I usually bake 9 right away, then freeze the other. I love it because I can serve hot biscuits for two different dinners but only have to wash the dishes once!

How to Freeze:

• To freeze these biscuits, line a baking sheet with waxed paper.
• Then drop the biscuits onto the waxed paper.
• Freeze for one hour.
• Remove frozen biscuits from the baking sheet and store in a freezer bag, making sure to squeeze out as much air as possible.