Fall is upon us. Even though it was 80 today and the AC is on on Conrad’s room…its just here, ok? That’s why I am embracing things like eggplant parmesan (who turns their oven on to 450 when its 80 out?!) for summer and these Spiced Apple Pie Biscuits.
This recipe is inspired by a fellow blogger and the fact that I already had some self raising flour in my pantry. Do you guys know what self raising flour is? WELL- its basically a fancy way of saying, “hey, i am regular flour with added baking powder and a touch of salt, mmmmkay?” Essentially, you can use self raising flour when you want to not add baking powder and salt to your recipe. Normally with biscuits, you need to add something to make them raise up high, but not if you have self raising flour.
So, the new flour was a first. Secondly, I was out of buttermilk, so I created my own by adding 1 tablespoon of lemon juice (or you can use white vinegar) to a scant cup of milk. Let that sit for 10 min and you could have a usable substitute for buttermilk. In this case, the buttermilk was to make the biscuits nice and tender. The acid in the lemon helped with that and there was no hint of lemon.
I hope many of you will warm your hearts and minds with these wonderful biscuits! Thank you to Joy the Baker for the great inspiration. I added the option of using pumpkin pie spice instead of cinnamon, which really gets a gal excited about the cool, crisp days ahead.
- 1 Fuji or Gala apple, peeled, cored and sliced very thin
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon OR Pumpkin Pie Spice
- 2 tablespoons packed brown sugar
- Biscuits Dough:
- 2 cups Self-Rising Flour
- 1/4 cup cold unsalted butter, cut into small cubes
- 2 tablespoons granulated sugar
- 2/3 to 3/4 cup cold buttermilk
- 1 large egg, beaten
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- pinch of salt
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper
- To make the apples, place butter in a medium skilled over medium heat to melt. Add the apples, cinnamon OR Pumpkin Pie spice, 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. You will finish cooking the apples in the oven.
- To make the biscuit dough, place flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break the butter down 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.
- Create a well in the center of the butter and 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.
- 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. just keep patting it back together.
- Use a rolling pin to gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches. Arrange the apples in a single layer over one side 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 the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.
- Use a sharp knife to slice the dough into 12 squares. Use a spatula 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. 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.