Preheat oven to 425 degrees.
Sift the flour, salt, baking powder and baking soda together into a large bowl. Using a pastry cutter or two knives, "cut in" the butter until it's the size of a grain of rice. Do not cut the butter too finely.
Add the sliced chives and gently stir in just enough buttermilk to make the dry ingredients adhere into a soft ball of dough. Do not mix any more than absolutely necessary. Don't worry if the dough is not completely homogeneous - the kneading with take care of any lumps.
Turn the dough out onto a well-floured surface. Dust your hands with flour and gently fold the dough on itself just until all the ingredients are evenly incorporated. Add a little flour to the kneading surface as you go if the dough is too sticky. Be careful not to overwork the dough.
Using a rolling pin well-dusted with flour, roll out the dough until about 3/4 inch thick. Cut the biscuits with a small biscuit cutter or 2 inch diameter tin can with both ends cut out. Do not use a glass or jar to cut the biscuits. It's important to make sharp, clean cut if you want your biscuits to raise high and flaky and a glass will pinch the edges of the biscuits together.
When you have cut all the biscuits you can from the sheet of dough, gently knead the leftover portion back together into a mass. Again, roll the dough 3/4 inch thick and cut the remaining biscuits.
Lightly grease a baking sheet and arrange the cut biscuits spaced evenly on it, about 2 inches apart.
Brush the tops of the raw biscuits with a little melted butter, if desired.
Place the biscuits into the pre-heated oven for 15-20 minutes or until golden brown.
Remove from the oven, allow to cool slightly and split, placing a thin slice of duck prosciutto in the middle of each biscuit. Serve warm or at room temperature.
Makes about 15 2-inch diameter biscuits