Spicy Jalapeño Cheddar and Sour Cream Biscuits

3. Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and chopped jalapeños.
5. Mix in the sour cream and milk until the dough comes together. Do not overmix.
6. Turn the dough out onto a floured surface and knead gently just to bring it together.
7. Roll out the dough to about 3/4-inch thickness, and use a biscuit cutter to cut out rounds.
8. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.