Apple Pie Biscuits with Honey Butter / by Chelsea Zwieg

Growing up in the north of the north, I'm pretty uneducated when it comes to biscuits. I can preach a sermon on frozen custard to anyone who will listen and I like to think that my cheese eating ability rivals that of the giant mouse at Chuck E. Cheese. But the upper midwest has left me woefully uninformed on all things related to biscuits. I think the first time I had biscuits that weren't a Thanksgiving side dish made by the Pillsbury dough boy was at the Cracker Barrel with my 5th grade basketball team when I ordered biscuits and gravy and just about died because I thought they were so good. Not sure what was going through my mind right then because biscuits and gravy just don't do it for me anymore. I also thought I was pretty good at basketball at that time.....clearly I had a bit of self discovery coming my way. I will tell you what does do it for me though: apple pie biscuits dripping with melty honey butter. And I will not be changing my mind about that. 

For someone who has had very few biscuits, I have quite a few opinions about them. Shocking, I know. I like them to be big, square and rustic looking. None of this rolling out and cutting into a circle nonsense. How am I supposed to sneak a fresh out of the oven knobby, golden brown, cinnamon sugar covered corner off of a perfect looking circle? No, sir. Also, I think they need friends. Something in them (blueberries, cheese, APPLES) or sandwiched between them (breakfast sandwich things, preferably). Just a plain buttermilk biscuit bums me out a little. 

So these biscuits. They are definitely not the kind to bum me out. They are full of apples sauteed in butter, brown sugar and cinnamon, baked with a dusting of cinnamon sugar and d then smothered in the most delicious honeyed brown butter. Finally, when you cut them open and butter them up, I would highly recommend spooning some more sauteed apples all over the place. If you didn't eat them all while the biscuits are baking, that is (good luck there). 

Perhaps someday my tastebuds will morph and I will become a biscuit and gravy loving Cracker Barrel regular. For today, I'll just eat my apple pie biscuits in pure honey butter heaven. 

Apple Pie Biscuits

Makes 6 

Adapted from Food and Wine

| Ingredients | 

  • 1 cup butter
  • 1 large apple (I used Pink Lady), diced
  • 1 tbsp. brown sugar
  • 2 tsp. cinnamon
  • 1 tsp. sugar
  • 2 1/4 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup buttermilk, chilled
  • 2 tbsp. honey

| Instructions

  • Preheat oven to 425. Line a baking sheet with parchment paper. 
  • Melt 1 tbsp. butter in a skillet over medium heat. Add the diced apples, brown sugar and 1 tsp. cinnamon. Stir to coat the apples and continue to cook, stirring often until the apples begin to soften, about 3 minutes. Transfer to a small bowl and place in the freezer to quickly cool them down. 
  • Cut 10 tbsp. butter into 1/2 inch cubes and return to the fridge (or freezer) to chill. Meanwhile, combine dry ingredients in a large bowl. Add the chilled butter and use a pastry cutter to work it into the flour until only pea size pieces of butter remain. Add the buttermilk and stir until it comes together in a shaggy dough. Turn dough out onto a floured work surface. 
  • Add 1/2 cup of the cooled down apples and knead them into the dough until evenly distributed. Don't knead any more than necessary or the dough will become too wet. Shape the dough into a rectangle and trim all 4 sides. Cut into 6 squares and transfer them to the prepared baking sheet. I like to make a little baby biscuit by smooshing together the four strips from trimming the sides. That way you have your own personal little sample 5 minutes before everyone else's biscuits are done. High five.
  • Combine 1 tsp. cinnamon and 1 tsp. sugar and sprinkle over the top of the biscuits. Bake 25-30 minutes, until golden brown. 
  • While the biscuits are baking, melt the remaining butter in a skillet over medium heat. Continue to cook the butter, stirring constantly, until it is deeply browned and smells nutty and wonderful. Transfer to a small bowl and whisk in honey. Let chill until resolidified. Serve biscuits warm with honey butter and the remaining sauteed apples.