Heat the oven to 425 F.

Spray a large baking sheet with nonstick baking spray or line the pan with parchment paper.

In a large bowl, combine the flour, baking powder, salt, and sugar. Stir to blend thoroughly.

Work the butter in with your fingers or a pastry blender until the mixture resembles fine crumbs. Add the chives and chopped bacon. Add the bacon drippings and milk and then stir just until moistened.

Transfer the mixture to a floured surface and knead just a few times until the soft dough holds together.

Pat the dough into a circle about 1/2 to 3/4-inch in thickness. Avoid overworking the dough.

Cut the biscuits out with biscuit cutters and arrange on the prepared baking sheets, leaving about 1 1/2 inches between biscuits. Gather any dough scraps together, gently pat into a circle, and cut out more biscuits. Repeat with any remaining dough scraps. Note: Because the last scraps of dough are worked more, the last biscuits might not be as tender and flaky as the first ones. You can avoid this by using a square biscuit cutter.

Bake for 12 to 16 minutes, or until golden brown.