Apple pie isn’t something we really do around here. I mean, I’ve made it once or twice, but it’s just not usually on my radar. And that, my friends, is a shame because I love apples. Like, a lot.
I love them in muffins and cakes, I love them dipped in peanut butter, piled on top of toast, or even on their own.
So why, you may wonder, when fall presents itself and apple pie season rains down upon us, do I not use the opportunity to make a thousand apple pies?
I don’t know. I honestly couldn’t tell you, except that I tend to be pie-averse in general. Generally speaking I hate rolling out dough, but then I just spent like two days rolling and shaping croissants with no problems so what’s the big deal with apple pie? It just… doesn’t excite me.
BUT, if you take that very same apple pie flavor and stuff it inside of some biscuits, like that lovely lady Joy the Baker did recently… well, now you’ve got my interest.
When I told Mr. Eats what I was making, he thought I was a crazy person and replied with “Hm, weird.” About a half a dozen biscuits later though, he was forced to wave his white flag and submit to the glory that is these biscuits.
And honestly, what’s not to love about a light and tender biscuit dough filled with freshly sliced apples that have been sauteed in cinnamon, sugar, and butter. Though not the most photogenic thing I’ve ever made, these babies would (and did) make an excellent after dinner snack, midday snack, or an equally delightful breakfast treat.
For the Apple Filling:
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 2 tablespoons packed brown sugar
- 1 large Fuji apple, peeled, cored and sliced very thin
- pinch salt (about 1/8 teaspoon)
For the Biscuits:
- 2 cups Self-Rising Flour (I made my own - see below)
- 1/4 cup cold unsalted butter, cut into half-inch cubes
- 2 tablespoons granulated sugar
- 2/3 to 3/4 cup cold buttermilk
For the Topping:
- 1 large egg, beaten
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Line a baking sheet with parchment paper and set aside. Preheat oven to 425 degrees F. In a small bowl, whisk together sugar and cinnamon for the topping.
Make the filling:
- Heat butter in a 9 inch skillet over medium heat until it melts. Add cinnamon and sugar and stir to dissolve to sugar. Add the apples and toss to coat. Cook for about 4 minutes until the apples are just slightly softened, but not cooked through.
- Set aside to cool.
Make the biscuit dough:
- Place flour in a medium bowl and add cold butter cubes. Using your hands or a pastry cutter, work the butter into the dough until the pieces are about pea-sized. Add the granulated sugar and stir to combine.
- 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.
- Add the remaining buttermilk if the dough looks too dry, as needed.*If you're using your own homemade self-rising flour or you'll want to add the full 3/4 cup of buttermilk.
- Spoon dough onto floured work surface and use your hands to gather it into a ball and gently pat it into a small rectangle.
- Using a rolling pin, gently roll the dough into a rectangle 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 and fold the bare side of the dough over the apples. Gently press the edges to seal in the apples and pat the dough into a 6 x 8-inch rectangle.
- Use a sharp knife to slice the dough into 12 squares.Carefully transfer each biscuit onto the prepared baking sheet, placing them about 2-inches apart.
Bake the biscuits:
- Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.
- Bake 12 to 14 minutes until the biscuits are golden brown and puffy.
- Remove from the oven and place on a wire rack to cool slightly, about 5 minutes.
- Serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.
- Reheat briefly at 400F in the oven before eating.
[ Recipe Source: Joy the Baker ]