Cheddar And Jalapeño Biscuits

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Ingredients

1 1/3 cups (175g) all-purpose flour

1/4 cup (45g) polenta or fine milled corn meal

3 tablespoons (45g) sugar

2 teaspoons baking powder

1/2 teaspoon salt

Pinch cayenne pepper

6 ounces (1 1/2 cups packed, 170g) shredded sharp cheddar cheese, divided (1 1/4 cup and 1/4 cup)

2 tablespoons diced fresh jalapeños (more or less to taste)

3/4 cup + 2 tablespoons heavy cream (200ml), plus extra for brushing

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