In a large bowl dissolve the yeast in the warm water. Let rest for about 10 minutes.

Whisk in sugar, buttermilk, lemon lime soda, baking powder, baking soda and salt. Then stir in the jalapenos and cheese. Gradually stir in the flour until the dough is soft but not sticky.

Turn the dough out onto a floured surface and roll to about 1/2 -inch thick. Cut out about 20, 2 ½ - inch biscuits.

Butter the bottom and sides of a 12-inch cast iron skillet or large baking pan. Arrange the biscuits in the skillet or pan so they are touching, then cover and let rise in a warm place for 1 hour, or until doubled in size.

Preheat the oven to 375 degrees F. with a wire rack in the middle.

Bake for 35 to 40 minutes or until golden brown. Serve.