In the bowl of a stand mixer, combine the flour, baking powder, salt, onion powder, and garlic powder.
Add the butter and using the paddle blade attachment, turn the mixer on low. Let the mixer incorporate the butter until the mixture looks like coarse breadcrumbs. (Alternatively, you can use a large bowl and your hands, a pastry mixer or two knives to cut in the butter.)
Add the jalapenos and cheese and mix again until they’re evenly distributed.
With the mixer on low, add ½ cup of milk and mix JUST until combined. You want the biscuit dough to become cohesive, and the sides and the bottom of the bowl should be clean. If you need to add additional milk for the dough to come together, add it one tablespoon at a time.
Turn the dough out onto a Silpat mat, or a clean counter, dusted with flour. Roll the dough out until it’s just under ½” thick and using a large knife, cut the dough into 24 squares.
Place the squares of dough onto a baking sheet (this is the set I have) about ½” apart and bake for 12-15 minutes, or until the tops of the biscuits are golden brown.
Remove from the oven and let cool slightly on a cooling rack.