Baking is all about sharing. Sharing the recipes, sharing techniques, and most definitely, sharing what you’ve made.
Today’s offering is all about the most divine biscuits, perfect for the early fall weather we are having here in the Northeast. I couldn’t wait to share them with you.
Apple picking time is upon us, or you may be getting yours at the farmer’s market or grocery store. Apples and pumpkin are probably the two favorites to include when baking in the fall. So in the coming weeks expect to see a variety of offerings featuring these two ingredients. Today it’s apples! 🙂
This recipe uses self-rising flour as an ingredient. I like to use King Arthur’s Self-Rising Flour. It’s wonderfully light and includes non-aluminum baking powder and salt. It’s absolutely perfect for biscuits, pancakes and muffins. I always have a bag of it in my kitchen because I can guarantee fluffy perfect results whenever I use it.
APPLE PIE BISCUITS
Yield: 12 biscuits
For the apples:
- 1 baking apple (such as Fuji, or Gala), peeled, cored and sliced very thin
- 2 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 2 tablespoons packed brown sugar
For the biscuits:
- 2 cups self-rising flour
- 1/4 cup cold unsalted butter, cut into small pieces
- 2 tablespoons granulated sugar
- 2/3 to 3/4 cup cold buttermilk
For the topping:
- 1 egg, beaten
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- pinch of salt
1. Place an oven rack in the center of the oven and preheat the oven to 425*F. Line a baking sheet with parchment paper and set aside.
2. Prepare the apples: Place butter in a medium skillet over medium heat to melt.
Add the apple slices, cinnamon, and brown sugar.
Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes. The mixture will be warm and glossy, but the apples won’t be cooked through. Remove from the heat and set aside.
3. Make the biscuit dough: Place flour in a medium bowl and add the cold butter pieces. Using your fingers or a pastry cutter, quickly break down the butter into the flour. Some of the butter bits will be the size of oats, some the size of small peas. Stir in the granulated sugar.
4. Create a well in the center of the flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft and moist. Add the remaining buttermilk as needed.
5. Use regular all-purpose flour to generously dust a work surface.Turn the dough out onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. Use a rolling pin to gently roll the dough into a rectangle that is 1/2 inch thick, and about 7 x 10-inches.
6. Arrange cooled apples in a single layer over half of the rolled out biscuit dough.
Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use your hands to nudge/ encourage the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.
7. Use a sharp knife to slice the dough into a total of 12 biscuits. Flour the knife a bit if it gets too sticky. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.
8. In a small bowl, whisk together sugar for topping, cinnamon, and salt. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.
9. Bake for 12 to 14 minutes until the biscuits are risen and golden brown. Remove from the oven and serve warm, or cool completely before storing in an airtight container.
Biscuits are best served the day they are made or the day after. They may be rewarmed in the microwave.
Tender and light….you won’t be able to stop at just one!
SOURCE: Joy the Baker