Preheat oven to 400. Line baking sheet with parchment or silpat, set aside.
In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk to combine.
Using your fingers, work the cubed butter quickly into the dry ingredients until you have a mix of larger (oat size) and smaller (pea size) bits of butter. The chunks of butter will melt to create that flaky texture!
Create a well in the center of the flour-butter mixture. Beat the egg and pour into the buttermilk with 2 tbsp of jalapeno brine; add to the well in the flour.
Stir the egg-buttermilk-brine mixture into the flour-butter mixture until you get a shaggy mixture.
Add chopped jalapenos and stir until just combined.
Lightly flour a wood cutting board or your counter. Turn your dough out onto your floured surface. Using a floured rolling pin, roll the dough into a 1 inch thick oval.
Take the end closest to you and fold it over the dough until it reaches the middle. Take the end furthest from you and fold that part to the middle and OVER your first fold.
Roll that folded dough into a 1 inch oval and repeat the folding process again.
After your second fold, roll the dough out into a 1 inch thichkness and use a 1.5 inch or 2 inch biscuit cutter to form your biscuits.
Press remaining dough back together and cut more biscuits; continue until there is no biscuit dough left.
Place biscuits on baking sheet at least 1 inch apart.
In a sautee pan, melt the 2 tbsp butter with honey over medium heat, stirring until well combined. Remove from heat.
Brush the tops of the biscuits with the honey butter mixture.
Bake for 18-20 minutes, or until golden brown on top.
If you have leftovers, send them to me. Just kidding, if you have leftovers they're best warmed up! I would top them with foil and bake at 350 until warm & then serve with extra butter. They're best the day they're made!