Cheddar and Jalapeño Biscuits

Ingredients

• 175 g flour all-purpose
• 45 g cornmeal fine
• 45 g sugar 
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon salt 
• 1 pinch ground pepper 
• 6 ounces sharp cheddar cheese shredded divided packed () (1 1/4 cup and 1/4 cup)
• 2 tablespoons jalapeno fresh diced to taste (more or less )
• 200 ml cup heavy whipping cream for brushing

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 425°F (220°C).
2. Whisk dry ingredients, add cheese and jalapeños: In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder.
3. Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.
4. Add the cream: Make a well in the center of the flour mixture.
5. Pour the cream into the center of the well and your (clean) hands to gently bring together the ingredients.
6. If you need to add a bit more cream then 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.
7. 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 pushes. You just want it to just come together. (Over-kneading will result in firmer, denser biscuits.)
8. Cut out biscuit shapes: Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter (or a small juice glass) to cut round biscuit shapes out of the disk.
9. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.
10. Place on a silicone-lined or parchment lined baking sheet, with at least an inch or two between the biscuits.
11. Brush the tops of the biscuits with a little more cream. Top the biscuits with a sprinkle of the remaining cheese.
12. Bake at 425°F (220°C) for 11-12 minutes or until golden and the cheese is nicely melted.