Preparation

1. 1. Insert the fine shredding disc into the work bowl of the food processor. Shred the Cheddar on High. Reserve.
2. 2. Insert the chopping blade into the work bowl of the food processor. Add the flour, cornmeal, sugar, baking powder, salt, and pepper and process on Low for 10 seconds to sift. Add 10 tablespoons of the cold cubed butter and pulse just until the mixture starts to resemble coarse crumbs with pea-size bits of butter strewn throughout. Add the reserved shredded Cheddar and chives and pulse 4 to 5 times to incorporate. Add the buttermilk and pulse a few times more to form a shaggy dough.
3. 3. Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into an 8-inch x 4-inch rectangle. Fold the dough in thirds, as you would a letter. Start with a short end and fold a third of the dough down over the center, then fold the other third up to overlap.Turn the dough a quarter clockwise and pat into another 8-inch x 4-inch rectangle. Fold in thirds a second time. (The folding process builds structure for tall biscuits with lots of flaky layers.) Turn the dough a quarter clockwise again and pat into a final 8-inch x 4-inch rectangle, about 1 inch thick. Square the sides as best you can with your hands or a bench scraper.
4. 4. Use a sharp knife to cut the rectangle into eight 2-inch squares (a 4 x 2 grid). Space out the biscuits onto a parchment-lined baking sheet and place in the freezer for 30 minutes to chill.
5. 5. While the dough is chilling, set an oven rack in the middle position and preheat the oven to 425°F. Melt the remaining 2 tablespoons of butter.
6. 6. Brush the tops of the chilled biscuits with melted butter and sprinkle with flake sea salt, if desired. Bake in the preheated oven until the tops are deeply golden brown, 20 to 22 minutes.
7. Remove from oven and allow to cool slightly on the baking sheet. Serve warm or at room
8. temperature.