Preheat oven to 450°F, and line the bottom of an 8-inch pan with parchment paper.
Place the flour, baking powder, and salt into a food processor and pulse to combine.
2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt
Add the butter and jalapeños, and pulse just until the flour resembles coarse cornmeal.
8 tablespoons unsalted butter, 1 ½ tablespoons pickled jalapeños
With the food processor still running, slowly drizzle in just enough buttermilk to make the dough come together.
½ cup buttermilk
Transfer the dough to a lightly floured surface, and pat it into a 1-inch thick rectangle. Sprinkle 1/4 of the cheese over the dough. Fold the dough in half so the cheese is on the inside. Pat it down again so it's about a 1-inch thick. Sprinkle another 1/4 of the cheese over the dough and repeat the process. Continue until all the cheese has been used.
¾ cup shredded cheddar cheese
Use a 3-inch biscuit cutter to cut biscuits out of the dough. Do not twist as you cut.
Place the biscuits on the prepared pan, and bake for 10-12 minutes or until the biscuits are golden brown.
Serve warm. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 biscuit. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*This recipe makes 6-8 biscuits. The amount varies based on the size of the biscuit cutter and the thickness of the dough being cut.*The amount of buttermilk used may vary depending on how wet or dry the dough. This can depend on several factors. Start with a little and add more as needed.