I have a general rule of thumb about cookbooks, which is that the recipes have to jump out at me. I should be able to look at a recipe that says, “Make me!” like the food and drink in Alice in Wonderland – except, without the bizarre consequences. There are nuances, of course: sometimes all the recipes look so good that it’s hard to single just one out and then, sometimes, after making one you’re inspired to make another recipe. Or you see a recipe that inspires you to make a riff on it.
Such is the case with these biscuits, which are partially inspired and adapted from a recipe for cheddar chive and jalapeño biscuits in the Joy the Baker Cookbook, by Joy Wilson aka Joy the Baker. I’ve had the recipe bookmarked in my Kindle edition for ages and finally, as autumnal weather sets in – and grandly so, with a rainstorm – I made a biscuit recipe that took cues from her recipe and one of my own that I previously posted, for gluten-free baking powder biscuits.
It’s this time of year that it’s the general rule that pies and all manner of fruit desserts are made, because there is more than enough fruit to know what to do with. We can’t eat all that fruit. In my family, though, eating fruit has never been a problem and, especially when it’s summer, it’s not known to hang around long.
So, you can imagine that with any fruit-centric recipes, that fruit is put aside or specifically bought for that purpose. When I received The Smitten Kitchen Cookbook for my birthday, the first recipe that jumped out at me was a recipe for sour cream and peach pancakes. It’s only taken me until last week or so to make it – I was waiting for the peaches. But the peaches kept on getting eaten up, with coconut milk and honey, until I stealthily saved one for pancakes before they were all gone.
With the blur effect on, my Mum said that’s just how she saw the plate of peach pancakes appear as they came toward her, as though through clouds with an angel choir and trumpet blast – delightful!! ;D Recipe coming soon! (Photo taken by Mum.)
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