Apple Biscuits for the win!
I do love all my fall baking with pumpkin. But if we are keeping it real, APPLES have my heart. This recipe was adapted from my Honey Butter Whole Wheat Biscuit Recipe but was inspired by my Chicken and Apple Cheddar Dumplings.
Adding apples to anything bready instantly elevates whatever you are baking to professional fall status. Last year these Apple Pie Pancake Muffins were your favorite. This year I think you’ll be leaning towards these deeply spiced and slightly sweet Apple Biscuits.
They make the perfect base for a sausage and egg breakfast sandwich. Add a slice of cheddar and you’re pretty well set. Apple Biscuits with Honey Butter Glaze are also great for dinner (even though I technically only tell you about breakfast things here, we do eat dinner). On the side with a piece of fried chicken? Don’t even get me started.
A few tips on this biscuit dough: it’s WET. Like you will be really annoyed with me for about 60 seconds kind of sticky dough mess wet. It’s a really simple recipe — even if you are not well-versed in the art of biscuit — but please, for the love of all things good keep a flour canister handy. Second tip: the folding and then smacking down process laid out for you in step 7 is crucial. You know when you buy refrigerated biscuits with “flaky layers”? This step is what will give your apple biscuits that same flaky, pull-apart texture.
You don’t have to peel your apples when you grate them (I didn’t peel mine), but you DO want to make sure you use an apple with a not-so-tough skin. I went with local honey crisp apples, which just so happen to be my favorite.
- 4 1/2 cups all-purpose flour, plus more for dusting the surface
- 1 tablespoon baking powder, plus 1 teaspoon
- 1 teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 cup cold butter
- 1/2 cup grated apple
- 1 cup buttermilk, chilled
For the Glaze:
- 3 tablespoons unsalted butter, chilled
- 3 tablespoons honey
- pinch of salt
- Preheat the oven to 425°F. In a large bowl whisk together the flours, baking powder, baking soda, sugar, salt, and apple pie spices.
- Cut in the butter and grated apple using a pastry cutter OR a fork OR your hands. Method is a preference thing. You’ll know it’s good when coarse crumbs have formed and if you grab up a fistful it sticks together pretty well.
- Gently stir in the buttermilk. I sort of folded in mine with a rubber spatula.
- Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly.
- Scatter flour over the dough in the bowl — it will be obnoxiously wet and sticky!! Just do your best and make sure to incorporate any dry bits from the bottom of the bowl into the sticky dough mess.
- Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with.
- Pat it out into a kind of oblong oval shape that’s about an inch thick. Fold the short sides toward the middle, sort of like you’re folding an envelope. This is what gives your finished biscuits their “layered” texture. Smack the folded dough down and press it back out into the oval shape. Repeat this process a total of 7 times.
- Cut the biscuits into 3- to 4-inch circles and place them on an ungreased baking sheet or 2 round cake pans.
- Bake for 20 minutes.
- While the biscuits bake, make the honey butter glaze. Melt the butter in a medium saucepan over medium heat. Stir in the honey and salt.
- When the biscuits come out of the oven brush them with the honey butter glaze.
- You can substitute 2 teaspoons apple pie spice for the cinnamon, nutmeg, inger, cardamom, and cloves.
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