Chop up jalapeno pepper into a small dice. I removed the seeds, but if you like it extra spicy, throw them in. You will want about 2-3 Tbsp of chopped jalapenos.
Prep the flower pan (see post for pan details) by brushing butter all over in a thin layer.
Mix the flour, baking powder, and salt together in a medium size mixing bowl.
Cut the cold butter into slices and cut into the flour until you create pebbles with the butter and flour. I use a pastry blender for this, but a fork will work.
Make a well in the center and add in the sour cream and water. Mix to combine. Add cheese and mix. The mixture will be crumbly. Add in the diced jalapeno pepper and stir to combine.
Lightly flour your work surface and dump the dough onto the cutting board. Gently press and fold it back towards you. Turn and press, incorporating any loose flour as you go. Press and fold until it comes together as a dough. Try not to overwork it because you don't want your butter to melt too much with the heat of your hands.
Break off little pieces, about a Tablespoon, of dough and form a ball. Place the balls in the pan and layer them until all the dough is used. Place in on the rack in the low position and select bake/roast on 375℉/190°C for 15 minutes.
Remove from pan and place on a cooling rack for a few minutes. Combine all the dip ingredients if you want a dipping sauce. Serve and Enjoy!