...celebrating flavorful food
1. a kind of bread in small, soft cakes, raised with baking powder or soda, or sometimes with yeast.
by Susan Andrews
(from Joy the Baker)
For the Apples:
2 Granny Smith apples, peeled, cored and sliced very thin
3 tablespoons unsalted butter
1 teaspoon ground cinnamon
2 tablespoons packed brown sugar
dash of salt
1 tsp lemon juice (optional)
For the Biscuits:
2 cups All purpose flour
6 TBSP cold unsalted butter, cut into small cubes
2 TBSP granulated sugar
2/3 to 3/4 cup cold milk
dash of salt
For the Topping:
1 large egg, beaten
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
pinch of salt
Place a rack in the center of the oven and preheat oven to 425 degrees F. Spray baking sheet w/ cooking spray. Set aside.
Peel, core, and slice apples.
To make the apples, place butter in a medium skillet over medium heat to melt. Add the apples, cinnamon, lemon, dash of salt and brown sugar. Toss with a spoon until all of the apples are coated and the sugar is melted over the apples.
I let mine cook while I was preparing the dough. The apples were soft. Remove from the heat and set aside to cool.
To make the biscuit dough, place dry ingredients in a medium bowl and add cold butter cubes. Use a pastry blender like the one pictured to break the butter down into the flour. You can also use your fingers. Some of the butter bits will be the size of oats, some the size of small peas.
Create a well in the center of the butter and flour mixture and add 2/3 cup milk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft and moist. Add the remaining milk as needed.
Use all-purpose flour to generously dust a clear work surface. Spoon dough 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 or round 1/2-inch thick, about 7-inches x 10-inches.
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. I used a dough scraper to help lift my dough and fold over.
Use a sharp knife to slice the dough into 12 squares.
Use a spatula or dough scraper to place each biscuit onto the prepared baking sheet, about 2-inches apart.
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.
Bake for 12 to 14 minutes until the biscuits are risen and golden brown. I turned my pan halfway through baking. Remove from the oven and serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.
Note: I would serve w/ Devonshire Cream.
8 ounces cream cheese
1 cup whipping cream
1/2 teaspoon vanilla extract
whip cream cheese until soft….slowly add whipping cream & vanilla...add powdered sugar to taste. Trust me, this is so good!
Notes: I think I may even use 3 apples next time I make these. I really like the apple filling and wanted more in my biscuits.
It got a little crazy at lunch time. I cracked one of these babies open and added pork loin that I had roasted last night! Holy YUM!