Flakey, buttery biscuit dough encases a spiced cinnamon apple filling and is baked to golden brown perfection in Joy the Baker's Apple Pie Biscuits. Sponsored post.
Keyword: apple pie biscuits
For the Apples:
1baking applepeeled, cored and thinly sliced
2tablespoonspacked dark brown sugar
For the Biscuits:
2cupsKing Arthur Unbleached Self-Rising Flour**
¼cupcold unsalted buttercut into small cubes
⅔ to ¾cupcold buttermilk
For the Topping:
1large eggbeaten (I used 2 tablespoons melted butter instead)
**All purpose flour can be used in place of self-rising by adding 3 teaspoons of baking powder and ½ teaspoon of salt to the 2 cups of flour called for in the recipe
Place a rack in the center of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
For the apples:
Place butter in a medium skilled over medium heat to melt. Add the apples, cinnamon, and brown sugar. Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes. The mixture will be warm and glossy, but the apples won't be cooked through. Remove from the heat and set aside.
For the biscuit dough:
Place flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break the butter down into the flour. Some of the butter bits will be the size of oats, some the size of small peas. Stir in the granulated sugar.
Create a well in the center of the butter and flour mixture and add ⅔ cup buttermilk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft and moist. Add the remaining buttermilk as needed. If you're using your own homemade self-rising flour or gluten-free self-rising flour, you'll want to add the full ¾ cup of buttermilk.
Use all-purpose flour to generously dust a clear work surface. Spoon dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. If you're using gluten-free self-rising flour, the dough will crack a bit as you shape it into a rectangle, and again as you fold it over the apples. That's OK; just keep patting it back together.
Use a rolling pin to gently roll the dough into a rectangle ½-inch thick, about 7-inches x 10-inches. Arrange cooled apples in a single layer over half of the rolled out biscuit dough. Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.
Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.
In a small bowl, whisk together sugar for topping, cinnamon, and salt.
Brush each biscuit top with beaten egg (or melted butter)and sprinkle generously with the cinnamon sugar mixture.
Bake for 12 to 14 minutes until the biscuits are risen and golden brown. Remove from the oven and serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.