Begin by grating cold unsalted butter into a bowl, then mix it with full-fat buttermilk. Place this mixture in the freezer for about 10 minutes.

Preheat your oven to 475°F (245°C). In a large mixing bowl, sift together self-rising flour and baking powder.

Make a well in the center of the flour mixture and pour in the chilled buttermilk and butter blend. Gently combine until a shaggy dough forms. Fold in cheddar cheese, chives, and bacon bits.

Transfer the sticky dough onto a floured surface. Knead gently for about 30 seconds until it comes together. Roll or pat to about 1¼ inches thick.

Cut the dough straight down with a biscuit cutter. Place each biscuit into a greased skillet or baking sheet, ensuring they are close but not touching.

Bake the biscuits for 22 to 25 minutes until golden brown. Brush with melted butter and sprinkle lightly with sea salt after removing from the oven.