Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to warm up.

In a large mixing bowl, combine all-purpose flour, baking powder, salt, and black pepper. Mix thoroughly.

Cut cold butter into small cubes and pinch into the flour mixture until it resembles a fine, sandy texture.

Whisk together eggs and buttermilk, then fold in diced jalapeños and shredded cheddar cheese.

Create a well in the dry mixture and pour in the wet ingredients, mixing gently until just combined.

Lightly flour your work surface and turn out the dough, folding it a few times before rolling it out to 1 ½ inches thick.

Using a biscuit cutter, cut out biscuits and place them in the preheated skillet.

Brush the tops with buttermilk and add a thin slice of jalapeño on each for garnish.

Bake for 20-25 minutes until golden brown.

Remove from oven, brush with melted butter if desired, and sprinkle with flaky sea salt before serving warm.