Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine buttermilk and melted & cooled butter into a cambro.
Whisk together until thoroughly combined and smooth.
Sift together the flour, baking powder, granulated garlic, sugar, salt and cayenne pepper into a stainless-steel bowl.
Whisk together until ingredients are evenly distributed throughout the mixture.
Create a well in the center of the dry ingredients. Carefully pour the wet ingredients into the well.
Using a rubber spatula, fold wet ingredients into the dry. Gently stir together until thoroughly combined and smooth, ensuring not to overwork the dough.
Fold in cheese and chives.
Wrap tightly. Label, date and set aside to rest in refrigeration for at least 1 hour.
Using a gray handled #8 vollrath disher, portion 4 to 4.5 oz rustic scoops, by weight, and place onto parchment lined sheet trays, no more than 12 per full sheet tray.
Evenly distribute kosher salt over the top of each biscuit.
FREEZING:
Transfer to clean food storage containers. Cover, label, date and store for service.
Cover and freeze portioned raw biscuits overnight.
Transfer frozen biscuits to clean airtight food storage containers. Cover, label, date and store frozen.
Allow biscuits to defrost for at least 1 hour at room temperature before baking. If baking from fresh, cook times may need to be adjusted accordingly.
BAKING:
Place into a preheated 350°F oven, high fan. Bake for 12 minutes.
Carefully rotate the trays to ensure even cooking.
Continue baking until golden brown, and biscuits are cooked through, approximately 8 minutes.
Remove from the oven. Cool completely.
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