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.