Cheddar and Jalape&ntildeo Biscuits

Ingredients

• 1 1/3 cups all-purpose flour
• 1/4 cup polenta or fine milled corn meal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Pinch cayenne pepper
• 6 ounces shredded sharp cheddar cheese, divided
• 2 tablespoons diced fresh jalapeños
• 3/4 cup + 2 tablespoons heavy cream, plus extra for brushing

Directions

1. Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, whisk the flour, polenta, salt, sugar, cayenne and baking powder until evenly combined.
2. Fold in 1 1/4 cups of the grated cheddar, then add the diced jalapeños. Make a well in the middle of the dry mixture, pour the cream into it, and use your clean hands to gently pull the dough together.
3. If the mixture is still too dry, add a tiny drizzle more cream, only a little at a time. You’re aiming for dough that is damp, sticky and clumping together.
4. Tip the dough onto a lightly floured work surface. Knead it only briefly, about three or four presses, just until it holds as one dough. Too much handling will make the biscuits heavier and less tender.
5. Pat the dough into a disc about 3/4-inch to an inch thick. Cut out rounds with a biscuit cutter or a small juice glass. Press the scraps back together and continue cutting small rounds until all the dough has been used.
6. Arrange the biscuits on a baking sheet lined with silicone or parchment, leaving at least an inch or two of space between them. Brush the tops with a little extra cream, then scatter the remaining cheese over each one.
7. Bake at 425 degrees F (220 degrees C) for 11-12 minutes, until the biscuits are golden and the cheese has melted nicely.