1 cup (1 tbsp) Lactantia buttermilk (plus more for brushing)
a pinch of flaky sea salt
Preheat oven to 375°F.
Line a cookie sheet with parchment paper.
In the bowl of a food processor, combine flour, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse meal, leaving a few pea-sized pieces of butter. (You can also do this in a bowl, using a pastry blender.)
Pour mixture into a bowl and, using a fork, stir in Black Diamond Medium Cheddar and chives until thoroughly blended. Stir in buttermilk until just incorporated – do not over-mix.
Gather dough into a ball until it just holds together. Transfer dough to a floured surface and knead briefly. Press into a circle about ¾” thick. Cut into 8 triangles. Transfer triangles to prepared cookie sheet and brush tops with remaining buttermilk. As a finishing touch sprinkle with sea salt.
Bake for 20 to 25 minutes or until golden. Serve warm.