Preheat oven 220 C / 200 C fan / Gas 6. Line a baking tray with baking paper.
Mix together the flour and the salt. Rub in the butter until it resembles fine bread crumbs.
Stir in the cheese and chives then gradualy add the milk until it becomes a soft dough.
Turn out onto a well floured surface and kneed it very lightly. Roll it gently to about 2cm thick and using a 5cm (2.5 in) cutter, cut out as many as possible laying them onto the baking tray leaving room between them for rising. Bring the scraps together and repeat until it's all used up.
Brush the tops with beaten egg and sprinkle a small pinch of grated cheese on top.
Place in the oven for 10 to 15 minutes.
Leave them to cool slightly, then serve with butter.
These go really well with a soup instead of bread.