• 2 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup (4 oz) Wood River Creamery Herbes de Provence Cheddar Gruyere, shredded & divided
• 3/4 cup buttermilk
• 1 egg
• 2 tbsp chopped fresh chives, divided
• 2 tbsp melted butter
• 1 clove garlic, minced 

Preheat oven to 400°F. In bowl, whisk together flour, sugar, baking powder and salt. Using large holes on box grater, grate butter into flour mixture; work butter into flour mixture using fingertips until mixture resembles coarse crumbs. Stir in 3/4 cup cheese.

Whisk together buttermilk, egg and 1 tbsp chives; using fork, stir into flour mixture until ragged dough forms. On lightly floured surface, knead dough 4 or 5 times until dough comes together. Pat into round, about 3/4 inch thick. Using floured 2 1/2-inch cutter, cut into rounds, rerolling scraps once. 

Place biscuits 2 inches apart on parchment paper–lined baking sheet. Mix together melted butter, garlic and remaining chives; brush over biscuits. Sprinkle with remaining cheese. Bake for 12 to 15 minutes or until golden brown and flaky. Transfer to rack; serve warm or let cool.