Cut the butter into cubes and place in the freezer for 15 minutes.

Meanwhile, preheat the oven to 475ºF.

In a large bowl, mix together the flour, baking powder, and salt. Add the cold butter, and working with a pastry cutter, a fork, or your hands, work the butter into the flour until it resembles coarse meal. There will still be some chunks of butter, but they shouldn’t be more than the size of a pea.

Add the buttermilk and stir until the mixture starts to come together. Add in the cheese and the jalapeños, stirring until the dough is mostly combined.

Flour a counter or a work surface and turn the dough onto it. Knead the dough a few times, just enough to bring it all together.

Using your hands or a rolling pin, roll the dough into a rectangle about 10 inches by 5 inches. Fold 1/3 of the dough on one side over onto the middle, then fold the opposite side over. (See the photos in the post for reference.)

Pat the dough into another rectangle 5x10 inches. Fold each side to the middle again.

Pat or roll the dough into one last rectangle, 10x5-inches, and use a biscuit cutter to cut out the biscuits.

Take any scraps and form them into a new rectangle. The more you work with the dough, the tougher the biscuits will become, so I only fold the scraps once instead of twice. Cut out the remaining biscuits.

Place the biscuits on a baking sheet lined with parchment paper or a silpat liner.

Bake the biscuits until they have risen tall and are golden brown, about 16 minutes.

Remove from the oven and brush with the melted butter before serving.