Pre-heat oven to 425 f.
In a mixing bowl whisk together flour, baking powder & salt.
Make sure butter is cold, cut into small cubes. Add to dry mix and mix in with your hands or a fork until coarse crumbs pea size form.
Make a well in the middle of the mixture and pour in the buttermilk. Fold over and mix with a fork until incorporated.
Add chives and grated Comté and mix in. For a light flakey texture do not over mix.
Put the dough on a floured surface and spread out with your hands into a rectangular shape about 9 inches long. The dough should be a bit sticky and not smooth. Fold the dough into thirds (fold left side over center, then right side, so it's still in a rectangular shape.) Then roll back out (with your hands) to 1-inch thick. Repeat the folding and rolling process twice more, this process will create the flaky layers in your biscuit! Roll the dough out to approx. 10 x 7 rectangle ½" thick and use a 2” cookie cutter to punch out rounds.
Place them on a parchment paper on a sheet tray. Careful to not twist the cookie cutter as to not pinch the sides closed. This will allow the biscuits to rise.
Place cut out biscuits in freezer for at least half an hour to an hour.
Bake for 15 minutes or until the tops are golden.