Preheat the oven to 425 degrees Fahrenheit. Grease the pan where you’ll bake the biscuits.

In a food processor, chop the Swiss cheese into small, pebble-sized pieces. Next, chop the jalapenos in the food processor until you have very fine chunks.

In a large bowl, combine the flour, sugar, salt, and baking powder, stirring well to mix the dry ingredients. Grate very cold butter into the mixture using a cheese grater, and then stir thoroughly. If needed, use a pastry cutter to further incorporate the butter into the dough.

Add the heavy cream, crumbled Swiss cheese, and jalapenos to the bowl, mixing until just combined—be careful not to overwork the dough.

Flour a clean work surface, then transfer the dough and shape it into a rectangle. Gently roll it out with a rolling pin, bringing the sides together to create a fold. Rotate the dough and repeat this folding process three more times.

Once the dough is about 1 inch thick, use a biscuit cutter, cookie cutter, or even a mason jar to cut out the biscuits.

Place the biscuits in a baking dish so that their sides are touching. This step is crucial for achieving taller, fluffier biscuits.

Bake for 12-15 minutes. If desired, brush melted butter over the tops as they come out of the oven for added flavor.