In a large bowl or food procesor, add the flour, baking powder, and salt. Cut the butter in to 1 tablespoon size pieces and add them to the flour. Pulse until the butter is slightly larger than peas. You can also cut the butter in with two forks, your hands or a pastry blender.
Add in the chives and stir just to mix them in. Add the buttermilk and mix; turn out onto a lightly floured surface and knead 8 to 10 times to bring in any loose or dry pieces or bits of flour.
Press or roll the dough to a 2 inch thick rectangle and cut the dough into three rectangles.
Cut the cream cheese in to three pieces and spread it over the dough all the way to the edges. Stack the layers on top of each other, turning the top piece cream-cheese side down. You'll have two layers of cream cheese together but that's okay.
Roll the dough gently to 1 1/2 inches thick.
Using a well floured biscuit cutter, or knife, cut your desired shape. I cut 12, 2 inch squares.
Transfer to a parchment lined baking tray, freeze 20 minutes.
Preheat the oven to 400.
Bake the biscuits 25 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.