Use a 1/4 cup ice-cream scoop or lightly greased 1/4 cup dry measuring cup to drop evenly sized biscuits.
Preheat oven to 500°. Combine first 3 ingredients in a large bowl until well blended. Cut in shortening and butter with a pastry blender or a fork until crumbly; stir in cheese and chives. Add buttermilk, stirring just until dry ingredients are moistened.
Drop dough by 1/4 cupfuls onto an ungreased baking sheet. Brush lightly with melted butter.
Bake at 500° for 12 to 15 minutes or until golden.
*Nonfat buttermilk may be substituted.
Note: For testing purposes only, we used White Lily Self-Rising Flour.