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

In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.

Cut the cold butter into the flour mixture until it resembles coarse meal with pea-sized clumps.

In a separate bowl, whisk together the eggs and buttermilk, then fold in the cheddar and jalapeños.

Make a well in the flour mixture and add the wet ingredients; mix until just combined.

Turn the dough onto a floured surface and gently fold it over itself several times.

Roll out the dough to 1 ½ inches thick and cut out biscuits, placing them in the warm skillet.

Brush the tops with buttermilk and bake for 20-25 minutes until golden brown.

Brush hot biscuits with melted butter and sprinkle with flaky sea salt before serving.