Preheat the oven to 450°F.

Chop your rosemary and chives to desired size. Mix your dry ingredients in a medium to large bowl (flour, baking powder, salt, and sugar). Add in your chopped herbs and grated, cold butter. Mix until you have a consistency similar to wet sand. 

Create a well in the middle of your flour mixture. Add the milk slowly and mix with a wooden spoon until just combined. Pour the dough out onto a floured surface. 

Roll the dough into a rectangular shape, with a height of about half an inch. Fold in half lengthwise and roll again about 3-5 times, creating an effect of flaky layers. After you have your desired number of layers, use a biscuit cutter or another 2 to 3-inch circular cutter to create rounds. Re-roll excess dough as necessary to minimize waste. 

Lay the biscuit dough rounds next to each other on a prepared baking sheet, just touching to help them rise properly. Bake at 450 degrees for 15-20 minutes, or until the tops are lightly browned. Serve while still warm with your choice of gravy, butter, and/or jam!