Spicy cheddar biscuits topped with a rich gravy loaded with chopped smoked beef brisket.
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk 2.5 cups flour and baking powder; cut in cold butter with a pastry cutter until it resembles coarse crumbs.
Fold in the shredded cheddar and minced jalapeños, then stir in the buttermilk until a shaggy dough forms.
Turn dough onto a floured surface, fold it over itself five times to create layers, then pat to 1-inch thickness and cut into rounds.
Place biscuits on the baking sheet and bake for 15-18 minutes until the tops are golden brown.
While biscuits bake, melt beef drippings in a large skillet over medium heat and whisk in the 1/4 cup flour to create a roux.
Slowly whisk in the milk to avoid lumps and cook until the gravy thickens, about 5-7 minutes.
Stir in the chopped brisket, salt, and plenty of black pepper, then simmer for 2 minutes before serving over split biscuits.
