Preheat oven to 425 degrees F (220 degrees C) and line a large baking tray with parchment.
In a large bowl whisk together
All-Purpose Flour (1 1/2 cups)
Cornmeal (1/2 cup)
Granulated Sugar (2 Tbsp)
Baking Powder (1 Tbsp)
Kosher Salt (3/4 tsp)
Baking Soda (1/2 tsp)
Unsalted Butter (1/2 cup)
and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
In a separate bowl, whisk together
Buttermilk (3/4 cup)
. Add mixture to dry ingredients and stir until just starting to come together.
Cheddar Cheese (1 1/2 cups)
Jalapeño Pepper Slices (1/4 cup)
and continue to mix until just incorporated, being careful not to overmix. It will be a bit of a scraggly mess.
Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4 to 1 inch disk. Using a 3-inch round cutter, cut out biscuits.
Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
Milk (1 Tbsp)
. Brush biscuit top and sides generously with the mixture.
Bake for about 18 minutes, until golden and puffed.
Remove from oven and allow to rest on the tray for 3 to 5 minutes before moving to a cooling rack. Serve slightly warm. Enjoy!