Jalapeño Cheddar Biscuits

Directions

1. 1
   Preheat oven to 400F. In a small skillet, melt 1/2 tablespoon of butter and saut the jalapeos in it until soft, about two minutes.
2. 2
   Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour.
3. 3
   Combine the remaining flour with the baking powder and salt.
4. 4
   Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together.
5. 5
   Add the cheddar-jalapeo mixture to the dough and mix until everything is incorporated.Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water.
6. 6
   Brush the biscuits with egg wash and place on a parchment-lined (or well-oiled) baking sheet.
7. 7
   Bake for 25 minutes or until golden brown.They are best warm, with a small dab of butter melted in the middle. YUM~