Description
Tender, flaky Apple Biscuits made with fresh grated apple, warm fall spices, chilled buttermilk, and a sweet honey butter glaze. These homemade biscuits are perfect for breakfast, brunch, or cozy fall baking.
Ingredients
Scale
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 cup cold butter
- 1/2 cup grated fresh apple
- 1 cup chilled buttermilk
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 1 pinch salt
Instructions
- Preheat the oven to 425°F.
- Whisk together the flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, ginger, cardamom, and cloves in a large mixing bowl.
- Cut the cold butter into the dry ingredients with a pastry cutter, fork, or your fingertips until coarse crumbs form.
- Mix in the grated apple.
- Pour in the chilled buttermilk and gently fold until a shaggy, sticky dough forms.
- Generously flour a clean work surface and lightly flour your hands.
- Turn the dough onto the floured surface and gently knead it a few times until it comes together.
- Pat the dough into an oval about 1 inch thick.
- Fold both short ends toward the center like a letter, flatten the dough, and repeat the folding process seven times to create flaky layers.
- Cut the dough into 3- to 4-inch biscuits with a biscuit cutter or drinking glass.
- Arrange the biscuits on an ungreased baking sheet or in two round cake pans.
- Bake for 20 minutes, or until the biscuits rise and turn golden brown.
- While the biscuits bake, melt the unsalted butter in a small saucepan over medium heat.
- Stir the honey and a pinch of salt into the melted butter until smooth.
- Remove the biscuits from the oven and immediately brush them generously with the warm honey butter glaze.
- Serve the biscuits warm.
Notes
- Keep the butter and buttermilk cold for the flakiest biscuit layers.
- Do not overmix or overwork the dough because excessive handling can make the biscuits dense.
- Do not twist the biscuit cutter while cutting because twisting can seal the edges and limit rising.
- You may replace the cinnamon, nutmeg, ginger, cardamom, and cloves with 2 teaspoons of apple pie spice.
- Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze baked biscuits for up to 3 months and reheat them in a 300°F oven for 8 to 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 183
- Sugar: 9
- Sodium: 235
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0.1
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
- Cholesterol: 6