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Prepare the apple filling: In a small skillet, melt 1 tablespoon of butter over medium heat. Add the chopped apples, sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the apples soften and begin to caramelize. Stir in the vanilla extract and set the mixture aside to cool.
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Make the biscuit dough: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter cubes and use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
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Add the buttermilk: Pour the buttermilk into the flour mixture and stir gently with a spoon or spatula until the dough just comes together. Be careful not to overmix, as this will make the biscuits tough.
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Assemble the biscuits: On a lightly floured surface, turn the dough out and knead it a few times to bring it together. Roll the dough out into a rectangle about 1/2 inch thick. Spread the cooled apple mixture evenly over the dough, then fold the dough in half to enclose the apples. Gently roll out the dough again to about 1-inch thickness.
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Cut the biscuits: Using a biscuit cutter or a glass (about 2-3 inches in diameter), cut out rounds of dough. Place the biscuits on the prepared baking sheet, making sure to leave some space between them.
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Bake the biscuits: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and puffed up.
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Make the glaze: While the biscuits are baking, whisk together the powdered sugar, milk, and vanilla extract (if using) until smooth. Adjust the consistency by adding more milk if necessary.
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Glaze and serve: Once the biscuits are out of the oven, drizzle the glaze over the warm biscuits. Serve immediately and enjoy!
Serving and Storage Tips:
- Serve warm: Apple Pie Biscuits are best served fresh and warm, either on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. You can also freeze the unglazed biscuits before baking and bake them later, adjusting the baking time as needed.
Variants:
- Apple Cinnamon Rolls: Use the same apple filling and biscuit dough but roll the dough into a log before slicing it into rounds to create apple cinnamon rolls.
- Spiced Apple Biscuits: For extra flavor, add a pinch of ground ginger or cloves to the apple filling or the biscuit dough.
- Caramel Apple Biscuits: Drizzle caramel sauce over the biscuits instead of the glaze for a sweet twist.
FAQ:
1. Can I use a different type of apple? Yes! You can use any variety of apples you like, but tart apples like Granny Smith or sweet apples like Honeycrisp work especially well for this recipe.
2. Can I make these biscuits ahead of time? You can prepare the biscuits up to the point of baking and store them in the refrigerator for up to 1 day. When you’re ready, bake them according to the recipe instructions.
3. Can I use regular milk instead of buttermilk? Yes, you can substitute regular milk for buttermilk, but for the best texture, it’s recommended to use buttermilk or a milk-lemon juice/vinegar mixture. It helps the biscuits rise and stay tender.
4. How do I get the biscuits extra flaky? To achieve flakier biscuits, be sure to keep your butter cold and handle the dough as little as possible. Overworking the dough can lead to tough biscuits.
