Makes 6 to 8 biscuits

The total preparation time is roughly 10 minutes; I like to split them open by hand and slather some honey inside. As the biscuits cool slightly, you can turn them into breakfast sandwiches.

Ingredients

1 stick of cold unsalted butter, cut into ½-inch cube
2½ cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt1 teaspoon granulated sugar
½ teaspoon baking soda
1 tablespoon baking powder
¾ cup cold buttermilk
¼ cup cold heavy cream
1 cup shredded yellow cheddar cheese
1 jalapeño or Habanero pepper, diced

• Egg wash:
• 1 egg, beaten with 1 teaspoon honey and 1 teaspoon extra-virgin olive oil
• 1 tablespoon butter
• 1 tablespoon honey (optional), for the top

Instructions

Place the cubed butter in the freezer for 5 to 10 minutes before use. In a large bowl, whisk together the flour, salt, sugar, baking soda, and baking powder.

Add the cubes of cold butter and, using a pastry cutter, cut the butter into the dry ingredients and toss until the flour coats the butter and the mixture forms chickpea-size pieces.

Using your hands, make a well in the center of the mixture. Add the cold buttermilk and heavy cream to the well and toss with your hands until just combined. Fold in the cheddar and jalapeño until just incorporated, taking care not to overmix.

Set the dough on a lightly floured work surface. Use your hands to gather the dough into a rough ball. If the dough is too dry, add up to 1 tablespoon additional buttermilk.

Using your hands, press the dough into a 1-inch-thick rectangle. Using a sharp knife, cut the dough into quarters. Stack the pieces of dough on top of one another. Press the dough into a 4 × 6-inch rectangle. Wrap with plastic wrap and let sit in the freezer for 10 minutes.

Preheat the oven to 420°F. Line a baking sheet with parchment paper.

To finish

Set the dough on the work surface and roll it out to a 6 × 9-inch rectangle. Using a 2½- to 3-inch round cookie cutter or upside-down glass, cut 6 biscuits.

Transfer the biscuits to the baking sheet. Brush the biscuits with the egg wash.

Bake until golden brown, 14 to 17 minutes. Transfer to a cooling rack. Brush the top of the biscuits with butter and honey (if using). Serve warm.

Notes

• The keys to successful biscuits is to keep your ingredients, particularly the butter and buttermilk, extremely cold and avoid overhandling the dough.