Preheat oven to 375°F

Note: You can use buttermilk for the recipe

Combine all dry ingredients including 1/2 of the cheese and jalapeños:

Make a well in the center of the flour mixture.

Cut cold(or grated) butter into dry ingredients and mix.

Pour the cream into the center of the well and your (clean) hands to gently bring together the ingredients.

If you need to add more cream, do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy.

Knead the dough, just enough: Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four folds and punches. You just want it to come together. (Over-kneading will result in firmer, denser biscuits.)

Form the dough into a disc about 3/4-inch to an inch thick and use a biscuit cutter (or a small juice glass) to cut round biscuit shapes out of the disk. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.

Brush with cream, and place on a silicone-lined or parchment-lined baking sheet, with at least an inch or two between the biscuits.

Bake at 755°F for 8 minutes. Then remove from oven and sprinkle remaining cheese on top and place back in the oven for remaining time.