In a medium size skillet cook the sausage and the jalapeño together until the sausage is cooked through and the jalapeño is softened.
Preheat the oven to 425℉ and line a large baking sheet with parchment paper or a silicone baking sheet.
In a large mixing bowl add the flour, baking powder, baking soda, salt and stir with a fork to combine.
Cut the cold butter into small cubes and add to the flour mixture. Using a pastry blender, forks, or a food processor, cut the butter into the flour until there are no pieces bigger than a pea.
Add in the cooked sausage, jalapeño, and the cheese. Stir to combine.
Pour in the buttermilk and stir until mixed.
Using a large spoon scoop the batter and place on the baking sheet. Leaving the batter not neatly rounded gives a more textured appearance to the biscuits when baked. Batter will make about 8 large biscuits.
Bake for about 15-16 minutes until the biscuits are baked through. Allow to cool several minutes then remove from the pan and continue to cool on a wire cooling rack.