Preheat the oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
Place the flour in a large bowl, then scrape the stick of butter against a cheese grater onto the top of the flour. Cut the butter into the flour until the mixture is crumbly and the butter pieces are pea-sized.
3 cups self-rising flour, ½ cup cold butter
Mix in the shredded cheese and minced jalapeno, then add the milk and mix until just combined.
2 jalapenos, minced, 1 ½ cups shredded sharp cheddar cheese, 1 ¼ cup milk
Place the dough on a floured surface. Sprinkle some flour on top. Press the dough together, folding over once or twice.
Pat the dough flat, about ½ inch thick.
Cut out the biscuits into 2 to 2 ½ inch rounds. Gather scraps, press together, and pat it flat to use all the dough.
Place the biscuits on the baking sheet, and bake for about 15 minutes until golden brown.
Video
Notes
If you don't have self-rising flour, make your own: 3 cups flour, 4 ½ teaspoons baking powder, ¾ teaspoon salt.
I have found that using a cheese grater with the butter is the easiest way to get small butter pieces into the flour, but if you don't have a cheese grater, you can use thin cubes of butter and a pastry cutter or two knives instead.
If you don't have a biscuit cutter, find a glass or other clean circular item with about a 2 to 2 ½ inch diameter that you can use to cut out the biscuits. You can also use a knife if you aren't worried about having perfectly circular biscuits.
For more cheesy flavor, sprinkle each biscuit with a little extra shredded cheese prior to baking.
If you don't have fresh jalapenos, you can use jarred slices. Pat them dry before mincing them to remove excess liquid.
If you aren't a fan of jalapenos, you can leave them out, or use green olives instead.