Start by preheating your oven to 425°F (220°C). This temperature is key to achieving that lovely golden-brown color on your biscuits.

Line a baking sheet with parchment paper or a silicone mat. This will prevent sticking and make for easier cleanup.

In a large mixing bowl, sift together the flour, baking powder, salt, and smoked paprika. Mixing these dry ingredients well ensures a uniform texture throughout your biscuits.

Take your cold butter and cut it into cubes. Add it to the dry mixture. Using a pastry cutter or your fingers, gently work the butter into the flour until the mixture resembles coarse crumbs. This step is essential for that flaky texture.

Add the shredded cheddar cheese and finely chopped jalapeños to the bowl. Toss them gently with your hands to ensure they’re evenly distributed.

In a separate bowl, whisk together the half-and-half and chopped cilantro. Pour this mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Turn the dough out onto a floured surface. Pat it down to about 1-inch thick. Using a round biscuit cutter or a glass, cut out the biscuits. Place them on your prepared baking sheet. Gather any scraps and reroll as needed.

Put the biscuits into the preheated oven and bake for about 12-15 minutes or until they’re golden brown on top. The aroma wafting through your home will have everyone’s mouths watering — trust me.

Once they’re out of the oven, allow the biscuits to cool for a few minutes on a wire rack. Serve them warm to enjoy the full flavor experience.