Move an oven rack to the upper third of your oven and preheat oven to 425 degrees.

Cut the cheese into a few chunks and place the cheese, flour and chives in the work bowl. Process until the mixture is smooth and the cheese is finely chopped.

Add the cream and pulse until the dough is wet. Transfer the dough to a lightly floured surface.

Pat the dough down until it is ¾" to 1" thick (I lean towards thinner for BLTs). Use a 2" biscuit cutter to cut rounds. Place the biscuits on a parchment lined baking sheet. Brush the biscuits tops with the extra heavy cream.

Bake for 15-18 minutes, until the biscuits are golden brown. Remove from oven and serve immediately. Makes 16 biscuits

Use a sharp knife to slice a biscuit in half width-wise. Apply mayo to the inside of the biscuit, then layer the bacon, tomato and lettuce on the biscuit bottom. Top with the other biscuit half.