Description
Ingredients:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup cold unsalted butter, cubed
– 2/3 cup whole milk
– 1 cup peeled and diced apples
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons brown sugar
– 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, salt, and granulated sugar.
3. Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, combine milk and vanilla extract; pour this mixture into the flour mixture and stir until just combined.
5. Gently fold in the diced apples, cinnamon, nutmeg, and brown sugar, being careful not to overmix.
6. Turn the dough out onto a floured surface and gently knead it just until it comes together.
7. Pat the dough into a 1-inch thick rectangle and use a biscuit cutter to cut into rounds.
8. Place the biscuits on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
9. Bake for 12-15 minutes until golden brown and cooked through.
10. Allow to cool slightly before serving warm with butter or honey.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 220 kcal | Servings: 8 biscuits
Tips:
Use tart apples like Granny Smith for a nice balance of sweetness and tang.
Chill the butter thoroughly before mixing for flakier biscuits.
Step-by-Step Guide
Follow these detailed instructions for perfect apple cinnamon biscuits every time. First, ensure all ingredients are measured and your oven is preheated to 425°F (220°C). In your large mixing bowl, thoroughly whisk the dry ingredients—flour, baking powder, salt, and granulated sugar—to ensure even leavening. The key step is cutting in the cold, cubed butter. Work quickly with a pastry cutter or your fingertips until no large lumps remain and the texture is like coarse sand with some pea-sized butter pieces. This creates steam pockets for flaky layers. Combine the milk and vanilla separately before adding all at once to the dry mix. Stir with a fork just until a shaggy dough forms; it will be sticky. Toss the diced apples with the cinnamon, nutmeg, and brown sugar, then fold them gently into the dough with a spatula. Overmixing here leads to tough biscuits.
Serving Suggestions
These warm, fragrant biscuits are incredibly versatile. Serve them fresh from the oven with a pat of salted butter or a drizzle of honey. For a decadent breakfast, split them and top with whipped cream and a sprinkle of cinnamon for a shortcake-style dessert. They also pair wonderfully with a sharp cheddar cheese for a sweet-savory snack. Consider serving alongside a mug of spiced chai tea or hot apple cider to enhance the cozy, autumnal flavors.
How-to Summary
To summarize: Whisk dry ingredients, cut in cold butter, stir in wet ingredients, fold in spiced apples, knead briefly, cut into rounds, and bake at 425°F for 12-15 minutes until golden. The core principles are keeping ingredients cold, handling the dough minimally, and not overmixing after adding the apples.
Frequently Asked Questions
Can I use a different type of apple?
Yes, while tart Granny Smith apples are recommended for balance, you can use sweeter varieties like Honeycrisp or Fuji. Adjust the added sugar slightly to taste if using very sweet apples.
Can I make the dough ahead of time?
You can prepare the dry mix and cut the butter in ahead, storing it in the fridge. However, for best results, combine wet and dry ingredients and bake immediately to ensure maximum rise.
Why are my biscuits dense and not fluffy?
This is usually due to overmixing the dough or using warm butter, which activates the gluten in the flour. Handle the dough as little as possible and ensure all ingredients are cold.
Can I freeze these biscuits?
Absolutely. After cutting the biscuit rounds, place them on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 2-4 minutes to the baking time.
What can I use instead of a biscuit cutter?
If you don’t have a cutter, you can shape the dough into a rectangle and use a sharp knife to cut it into squares. This prevents the need to re-roll scraps, which can make biscuits tough.
Common Mistakes to Avoid
Avoid these pitfalls for the best texture: 1) Using softened or melted butter, which won’t create flaky layers. 2) Over-kneading the dough; just bring it together. 3) Overmixing after adding the liquid, which develops gluten. 4) Twisting the biscuit cutter when cutting, which seals the edges and prevents a good rise. Push straight down. 5) Baking on a cold or unlined sheet, which can lead to uneven browning on the bottom.
Conclusion
These Apple Cinnamon Biscuits are a simple yet impressive treat that fills your kitchen with a wonderful aroma. By following the step-by-step guide and heeding the common mistakes, you’ll master a recipe that’s perfect for breakfast, brunch, or a comforting snack. The combination of tender, flaky biscuit with sweet, spiced apples is truly irresistible. Enjoy the process and the delicious results!