Preheat oven to 375°F.
For biscuits, combine flour, sugar and baking powder in a bowl. Work butter into biscuits with fingertips then stir in cream and combine, roll out dough on a floured surface to an inch thick and cut 3-inch round biscuits. Arrange biscuits on a baking sheet and brush heavy cream. Bake for 20 minutes until golden brown.
While biscuits bake, melt butter in a sauté pan over medium to medium-high heat. Add onions, peppers, celery, jalapeño and garlic as you chop them. Season with salt and pepper, and stir 3-4 minutes. Add stock and tomatoes to vegetables and stir to combine. When the tomatoes are hot, stir in cream and simmer gravy for 10 minutes to thicken a bit.