In a large bowl mix the flour, baking powder, soda, salt, sugar, and chives.
Add in the butter and cream cheese and use a pastry blender, two forks or your hands to work the mixture to fine crumbs. A few larger pieces of butter or cream cheese are okay.
Add the buttermilk and mix to combine. This dough is WET. Do not overmix it.
Turn out onto a floured surface and lightly knead it (turn it over on itself) about four or five times. Add a bit more flour if needed to keep it from sticking to everything it touches.
Press or roll it out to about 1" thick.
Using a well floured biscuit cutter, or knife, cut your desired shape.
Transfer to a parchment lined baking dish, cover in plastic wrap and chill 30 minutes.
Preheat the oven to 425.
Bake the biscuits about 15-20 minutes depending on how large they are. They should be lightly browned on the bottom and developing some darker brown on the top. Serve warm or room temperature with your favorite fillings.