Cook the Beef & Jalapeño:

• In a medium skillet, cook the ground beef and jalapeño over medium heat until the beef is browned and the jalapeño is softened. Drain excess fat if needed.

Preheat & Prepare:

• Preheat the oven to 425°F.
• Line a large baking sheet with parchment paper or a silicone baking mat.

Mix the Dry Ingredients:

• In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir with a fork to mix evenly.

Cut in the Butter:

• Cut the cold butter into small cubes and add to the flour mixture.
• Use a pastry blender, forks, or a food processor to cut the butter into the flour until the pieces are no larger than peas.

Combine the Ingredients:

• Add the cooked ground beef, jalapeño, and shredded cheddar cheese to the flour mixture. Stir to combine.
• Pour in the buttermilk and mix until just combined.

Form the Biscuits:

• Using a large spoon, scoop the batter onto the prepared baking sheet. Leave them slightly rough for a more textured, rustic look.
• The recipe should yield about 8 large biscuits.

Bake & Serve:

• Bake for 15–16 minutes, or until the biscuits are golden brown and cooked through.
• Let them cool for a few minutes on the pan, then transfer to a wire rack.
• Serve warm and enjoy!