Instructions: Heat oven to 425 degrees.

In a large mixing bowl, blend the flour, baking powder, sugar, and salt together with a whisk. With your hands or a pastry cutter, cut in the butter with the dry ingredients until it resembles coarse oatmeal. Fold in the chives. The dough can be made in advance up to this point; keep it covered and refrigerated for up to two days.

Fold in the buttermilk with a rubber spatula, being careful not to overmix the batter. Pull off the dough in loosely packed handfuls (about 1/3 cup each), and drop the dough on two 14- by 16-inch parchment-lined baking sheets. If the dough at the bottom of the bowl seems too dry, add additional drops of buttermilk.

In a small bowl, make the egg wash by combining the egg and the heavy cream with a fork. Brush the wash over each biscuit with a pastry brush. Bake the biscuits for 10 to 12 minutes, rotating the baking sheets after 5 to 6 minutes, until biscuits are lightly browned. Serve the biscuits warm with butter or homemade jam.

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