Cheddar and Jalapeño Biscuits
Ingredients
- 1 1/3 cups ( 175 g ) all-purpose flour
- 1/4 cup ( 45 g ) polenta or fine milled cornmeal
- 3 tablespoons ( 45 g ) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 6 ounces (1 1/2 cups packed, 170 g ) shredded sharp cheddar cheese , divided (1 1/4 cups and 1/4 cup)
- 2 tablespoons diced fresh jalapeños, more or less to taste
- 3/4 cup plus 2 tablespoons ( 200 ml ) heavy cream , plus extra for brushing
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