Herby Jalapeño Rondelé® Buttermilk Biscuits

1. Preheat the oven to 400 degrees F.
2. Combine the flour, baking powder and salt. Cut cold shredded butter into the flour mixture and work with hands until the mixture clumps together to form larger pea-size balls. You can also do this step in a food processor, if you have one.
3. Add the Rondelé®, the cheddar and jalapeños, mixing gently to combine. Drizzle in the buttermilk and mix again until combined.
4. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle or square. Cut into 12 square biscuits or use a round biscuit cutter. Transfer to a parchment-lined baking sheet and freeze 15 minutes, to chill.
5. Remove the biscuits from the freezer and brush with melted butter. You can cover the tops with fresh jalapeño rings (optional). Transfer to the oven and bake for 20-25 minutes, until golden on top.