Preheat oven to 450°F. Line a baking sheet with parchment paper and set it aside.

In a large mixing bowl, add the flour, baking powder, sugar, salt and pepper, and mix until combined. Add the freshly grated Sharp cheddar cheese and most of finely diced jalapenos to the bowl and toss them in the flour. [Set aside a small amount of jalapeno for sprinkling on top before baking.]

To the same bowl, add the cold butter cubes and cut the butter into the dough until it resembles coarse crumbs. You can use a pastry cutter tool or you can use your hands.

Into the mixture, addd ¾ cup of buttermilk and using a wooden spoon, mix the dough until all the flour is moistened and it starts to come together. If using your hands you can feel if you need to add more buttermilk. You want the dough to be slightly sticky, but not wet.

Onto a lightly floured surface, turn the dough out and pat it into a ¾ inch-inch thick rectangle. Fold the dough in half over itself, and pat it back into a rectangle shape. Repeat this process 2 more times. Finally, pat the dough out into a rectangle about ¾ inch thick. Using a 3-inch biscuit cutter, cut 6-8 biscuits from each. Reshape and cut more biscuits.

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On the baking sheet, place the biscuits close together and brush the tops with melted butter.

Top each biscuit with a few sprinkles of finely diced jalapeno pepper, and bake the biscuits for 15 to 17 minutes or until golden brown on top.

Serve and enjoy!