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Preheat oven to 450°F.
Place stick of butter into an 8x8 baking dish and put it in the oven to melt and bubble and brown a bit.
In a large bowl whisk together Flour, Baking powder, & Salt. Add Shredded cheddar & Diced jalapeño.
Toss everything together so the cheese and peppers are coated in the flour mixture.
Pour in the buttermilk.
Using a spatula or wooden spoon, stir until just combined.
The dough should be thick and sticky.
Do not overmix.
Transfer the dough directly into the hot butter filled baking dish.
Using a spoon or spatula, gently spread the dough to the edges of the pan.
The butter will begin creeping up the sides. That’s exactly what you want.
Using a butter knife, score the dough into 9 squares before baking.
This helps create individual biscuits later.
Bake for 15 minutes. Rotate. Place back in for 10 more minutes or until: The top is deeply golden brown, The edges are crisp and buttery, The center is fully set.
If needed, broil for the last 1–2 minutes for extra color.
While the biscuits bake, combine 3 tbsp butter with 2 tbsp honey
Warm until melted and smooth.
As soon as the biscuits come out of the oven: Brush generously with the honey butter.
Sprinkle with flaky sea salt.
Allow to cool for about 5 minutes before cutting along the score lines.