In a large skillet, cook breakfast sausage until brown and starting to crisp. Break it up into crumbles with a wooden spoon while cooking, about 5-8 minutes.

Using a slotted spoon, transfer sausage crumbles to drain on a paper towel lined plate and let cool completely.

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Grate frozen butter and place back in the freezer to stay cold while you measure and mix the dry ingredients.

In a large bowl, whisk together flour, baking powder, baking soda and salt. Add in cooked, cooled sausage, grated cheddar cheese and chives. Stir until mixture is well combined and all of the sausage and cheese it thoroughly coated in the flour mixture.

Stir in frozen butter shreds till well combined. Make a well in the center and pour in buttermilk. Give it a few stirs with a spatula and then use your hands to combine the ingredients just until everything comes together in a soft dough. Do not over mix.

Transfer dough to a parchment lined baking sheet and shape into a large rectangle about an inch thick. With a sharp knife, cut all the way through the dough into 12 squares. Do not separate the biscuits. They will push up against each other while they bake, causing them to rise and get super fluffy. Brush the tops with 2 tbsp melted butter.

Bake at 450 degrees for 15-20 minutes until golden brown.

Serve warm on their own, with butter or split and topped with eggs.