These fluffy, wonderfully tender cheddar-jalapeño cream biscuits have just 4 ingredients and are a cinch to make. Recipe adapted from J. Kenji López-Alt.
Preheat oven to 425 degrees F. Move rack to the center of the oven. Line a large baking sheet with parchment.
Measure the flour and cayenne into a large bowl. Fold in 1 1/2 cups cheddar and the jalapeño. Pour in 3/4 cup of the cream and fold into the flour mixture. Add additional cream in small drizzles, just until dough holds together.
Turn out onto a lightly floured surface and gather into a rough disc. Roll into a 6 x 8-inch rectangle, using a pastry scraper to square the edges and corners. Fold dough into thirds (like a sheet of paper for an envelope), and then gently roll into a 6 x 8-inch rectangle again. Fold into thirds once more, then roll again into a 6 x 8-inch rectangle. Square up the edges, then use a sharp knife to slice into 12 (2-inch) square biscuits in a 3 x 4 pattern.
Set biscuits 2-inches apart on the baking sheet. Brush with leftover cream and sprinkle with remaining 1/4 cup cheese.
Note: To make your own self-rising flour, sift 2 cups all-purpose flour, and add 1 tablespoon baking powder, and 1 1/2 teaspoons kosher salt. Measure as needed.