Work 8 tablespoons (1 stick) of the chilled and diced butter into the flour mixture. Use your hands to mash the butter pieces into the flour until they are incorporated and pea sized bits form.
Add the chopped chives and sour cream to the bowl and use a fork to fold and evenly distribute into the flour mixture until a shaggy dough forms.
Transfer the dough to a lightly floured work surface and use your hands to press everything together. Gently knead the dough a few times, gathering any loose bits and adding them to the center of the dough to incorporate.
Pat the dough into a rectangle, keeping the thickness of the slab around 1-1/2 inches high. Use a bench scraper to folder the dough over onto itself in thirds. Pat the dough down and repeat the folds once more.
Gently pat and shape the dough into a rectangle once again and cut either into 2 large halves, or into 4 smaller even pieces.
Melt the remaining two tablespoons of butter. Set the biscuits on a parchment lined sheet tray. Brush with the melted butter and sprinkle with flaky sea salt. Bake for 17-22 minutes or until golden brown.
Serve warm with butter or make breakfast sandwiches on the protein biscuits.
