Apple Pie Biscuits


Apple Pie Biscuits

Apple Pie Biscuits


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.


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:IMG_8080

  • 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.

A shaggy dough that doesn't quite come together.

A shaggy dough that doesn’t quite come together.

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


Cheese Garlic Biscuits

Cheese Garlic Bisquits

Cheese Garlic Bisquits

Dinner rolls and biscuits often times join each other on the dinner table.  Some folks prefer rolls while others like biscuits.  I’m a biscuit person when given a choice, although I never turn down a good dinner roll either.  These biscuits are so good that I just had to share them with you just in case your family is like mine and likes a variety of “breads” on the table.

I suppose it doesn’t make much sense to rave about a recipe that starts with a baking mix and includes just a couple of other ingredients.  And it probably doesn’t count that I literally had these mixed up in seconds yet I can’t praise them enough. They are light, fluffy, and reach- for- seconds delicious.  They feel like they are going to float right out of your mouth!

Tender, and fluffy inside.

Tender, and fluffy inside.

These biscuits are also great with a bowl of soup or a salad.


Yield:  10 servingsIMG_5736


  • 2 cups buttermilk baking mix, like Bisquick
  • 2/3 cup milk
  • 2/3 cup shredded cheddar cheese
  • 1/2 tsp. garlic powder
  • 1/4 cup butter, melted
  • 1/2 tsp. chopped parsley


1.  Preheat oven to 450*F    Have ready a cookie sheet lined with parchment paper.

2.  Combine baking mix, garlic powder, milk and cheddar cheese in a mixing bowl.  Beat with wooden spoon until soft dough forms.

3.  Drop dough by spoonfuls onto cookie sheet.

I brushed them with butter before baking.

I brushed them with butter before baking.

Bake 8 – 10 minutes until golden brown.

after baking, golden and lightly browned with little crisp edges.

After baking, golden and lightly browned with little crisp edges.

4.  Melt butter and add chopped parsley.**  Brush over warm biscuits before removing from cookie sheet.  Serve warm.


**I like to brush the butter mixture on before and after baking.  It makes them so much better.


Blueberry Biscuits

One of the pleasures of a holiday weekend for me is the slow start to my days.  I like to linger over my coffee and enjoy a freshly baked “go with”, talk with Mr. D., plan out the day, catch up on the news and mail,etc.   This past weekend was no exception.

One of the  baked goodies  that I make often are biscuits, and quite frequently I add either dried or fresh fruits to add a little extra nutrition.  This serves as breakfast many times, but they can certainly fit into a brunch menu, especially by adding in savory ingredients like crumbled bacon, chopped chives or grated cheese. The choice of add-ins is limited only by your imagination.

The biscuits I made this weekend contained blueberries , thus the name BLUEBERRY BISCUITS.  They are super easy to make, with hands on time about 20 minutes, and baking time 17 minutes.  The recipe makes 12 biscuits.  These also make a nice biscuit base for strawberry shortcake.  Going that route will produce a ” red, white, and blue” dessert for patriotic holidays.  How neat is that?

Ingredients to have ready are:

  • 2 cups of flour
  • 2 tesp. baking powder
  • 2 Tbsp. sugar
  • 1/2 tesp. salt
  • 1/4 tesp nutmeg
  • 1 cup blueberries
  • 1/2 cup unsalted butter
  • 3/4 cup buttermilk, or sour milk ( 2 tesp  vinegar + milk to measure 3/4 cup)
  1. Preheat oven to 425 degrees.  Prepare a parchment-lined baking sheet, or spray  with non-stick spray.
  2. In a large bowl stir together flour, baking powder sugar, salt and nutmeg to thoroughly mix.
  3. Cut  in butter with pastry cutter to make coarse crumbs;  stir in blueberries, then buttermilk. Mix minimally, just to moisten.
  4. Turn out onto a floured surface, gently lift and fold dough onto itself several times, turning a quarter turn with each fold.
  5. Place onto baking sheet.  With palm of hands, form into a 7-8 inch square, approximately 1 inch thick.  Using a floured knife o pizza cutter, cut into 12 biscuits, leaving them intact.
  6.  Bake in upper half of oven for 17 to 20 minutes or until golden brown.  Cut or pull apart to serve.

SOURCE:  Adapted from Southern Living 1993 Annual Recipes