Preheat oven to 425 degrees F.

In a food processor, blend together the flour, salt, baking powder and baking soda.

Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.

Transfer this mixture from the food processor into a large mixing bowl, toss in the cheddar cubes and chopped jalapeño peppers.

Make a well in the center. Pour in the buttermilk.

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.

Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches.

Using a sharp 2 inch biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined 9 inch x 9 inch baking pan. I recommend aluminum baking pans because they tolerate the higher oven temperature without burning the bottom of the biscuits.

Brush the tops with a little extra milk if you like for even browning.

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown.