Preheat your oven to 450°F (232°C).

Prepare your baking sheet by lining it with parchment paper or using a well-seasoned cast iron skillet.

In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and table salt until well combined.

Add the cold, unsalted butter to the dry ingredients and work it into the mixture until it looks like coarse crumbs.

Gently stir in the shredded cheddar cheese and chopped fresh chives until evenly distributed.

Pour in the cold buttermilk, mixing gently until a shaggy dough begins to form.

Transfer the dough onto a lightly floured surface and gently knead it just a few times.

Roll the dough out to a thickness of about ½ inch and cut into rounds.

Place the cut biscuits on the prepared baking sheet and bake for about 15 minutes.

Remove from the oven and let them cool on a wire rack. Brush the tops with melted butter if desired.