In a large skillet over medium heat, cook the sausage until browned and slightly crispy, breaking it into crumbles with a spoon (about 5–8 minutes). Remove sausage with a slotted spoon and place on a paper towel-lined plate to cool completely.

Preheat your oven to 450°F. Line a large baking sheet with parchment paper.

Grate the frozen butter and return it to the freezer while you prepare the dry ingredients.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the cooled sausage, grated cheese, and chopped chives to the dry ingredients. Stir until everything is evenly coated with flour.

Mix in the frozen butter shreds. Create a well in the center of the mixture and pour in the buttermilk. Stir gently with a spatula, then use your hands to bring the dough together until just combined. Avoid overmixing.

Transfer the dough to the prepared baking sheet. Gently press it into a 1-inch thick rectangle. Cut into 12 squares with a sharp knife, cutting all the way through the dough but leaving the pieces together on the sheet.

Brush the tops with melted butter.

Bake for 15–20 minutes or until the tops are golden brown.

Serve warm, either plain or with eggs and extra butter.