They are surprisingly light in texture and crumb, given the amount of cheese and cream. The secret ingredient? A quarter cup of cornmeal or polenta added to the flour. Just that amount lends a slight crunch to the biscuit, without making it gritty. The cornmeal of course works beautifully with the jalapeños and cheddar cheese. Garrett tops the biscuits with extra grated cheddar, giving them an even more cheesy edge. Perfect for breakfast, brunch, an afternoon snack, or served alongside a hot bowl of chili. Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños. 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.
