In a large bowl, whisk together the 2 1/2 cups of flour, baking powder, salt, garlic powder, and black pepper. Give it a good whisk so the leavening and seasonings are evenly distributed through all that flour.

Now grate your cold butter right into the flour mixture. I like to freeze the stick for about 15 minutes first, then run it over a box grater or pulse it in the food processor. Toss the shreds through the flour as you go so they do not clump together.

Work the butter in with your hands, a pastry cutter, or two forks until the mixture looks like coarse sandy crumbs with some pea sized pieces still in there. Yes this is the messy part if you use your hands, and yes it is worth it. Work quickly so the butter stays cold!

In a separate bowl, whisk together the 2 eggs, whole milk, sour cream, and the tablespoon of honey. Whisk until it is completely smooth and fully combined with no streaks of sour cream hiding at the bottom.

Pour that wet mixture over your flour mixture, then add the shredded cheddar and your diced jalapenos right on top.

Stir everything together until it is just fully combined. The dough will be thick, shaggy, and a little sticky, which is exactly what you want. Try not to overmix here, because a gently mixed dough is a tender biscuit.

Scoop the dough into your greased cast iron skillet in mounds of about 3 tablespoons each. A large cookie scoop makes this so easy and keeps them all the same size. Nestle them close together so they help each other rise up tall.

Bake at 425 degrees F for 20 to 25 minutes, until the tops are LIGHT and GOLDEN and your whole kitchen smells like a bakery that also happens to sell nachos. Start checking at 20 minutes.

While they bake, make the honey butter. Add the 1/2 cup of softened butter and 2 tablespoons of honey to your stand mixer with the whisk attachment and whip for a full 5 minutes, until it is pale, light, and fluffy. Do not rush this, the 5 minutes is what makes it cloudlike.

Spread that honey butter over the warm biscuits and serve them right out of the skillet. You will not use all the butter, but you can save it for other things, or use it all. I am not going to tell you what to do. You know?