Jalapeño Cheddar Biscuits Recipe

Ingredients

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