Apple Biscuits with Honey Butter Glaze are tender and slightly sweet; the perfect way to start your fall day!
I can’t think of a better way to start a fall Saturday.
Fluffy biscuits studded with fresh apples that are just the right amount of sweet. Shining sun, crunch leaves, and yesterday we actually had to use the fireplace! That was a big damn deal for me.
There is an air vent in the floor right next to my desk and so even on the most scorching days of the North Carolina summer, sometimes I freeze when I’m sitting here. We have still had some pretty warm days lately (80°!!!) and so I have yet to move our central air thermostat into the “off” position. I just bump the temp setting up enough that it only comes on every now and then, and we enjoy the lighter power bill (this adult talk is ultra interesting, I KNOW).
So anyway, yesterday was chillier than it has been lately and I was freezing over here at my desk, so I got really excited because the fireplace is ALSO right next to my desk (my desk is basically the best location in the house, in case you hadn’t gathered that much yet).
Here’s the part where we have to account for the fact that I have two teenage boys, though.
I went down the hall to turn OFF the thermostat for the AC so that I could turn ON the gas logs without confusing it. And that’s when I realized that the reason I was freezing my ass off at my desk is not because it’s finally a normal fall temperature outside. I’m freezing my ass off because one of these boys decided to turn the air down to SIXTY TWO DEGREES.
Because it was hot when they came in from playing outside or something >insert massive eyeroll<
Then yesterday I got a call from some survey lady that wanted to talk to me about the ‘green home initiative’ … I referred her to my teenagers.
And got back to my biscuits.
A few tips on this biscuit dough: it’s WET. Like you will be really annoyed with me for about 60 seconds kind of sticky dough mess wet. It’s a really simple recipe – even if you are not well-versed in the art of biscuit – but please, for the love of all things good, keep a flour canister handy. Second tip: the folding and then smacking down process laid out for you in step 7 is crucial. You know when you buy refrigerated biscuits with “flaky layers”? This step is what will give your apple biscuits that same flaky, pull-apart texture.
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Thursday 17th of November 2022
The dry to wet ratio is definitely off. My regular biscuit recipe calls for 2c. flour and 3/4c. milk. That's nearly double what this recipe calls for. The apples do make up some of the deficit, but it's not enough. I tried the recipe as written and had to add an extra 1/4c plus a little more milk.
Monday 28th of November 2022
Wet:dry ratio can vary depending on climate and time of year --and sometimes the apples you use!
Friday 29th of January 2021
Could you just use the slices and grated apples to any homemade biscuit recipe and pour honey mixture on top of cooked or was it uncooked biscuit. That should solve it for the green folk? Just guessing and willing to try when my oven works one day.
Monday 28th of December 2020
What type of apples do you use? Some are juicier than others; if it’s wet do you you squeeze out the extra juice from the apple? I had a really juicy Granny Smith and squeezed out the extra juice making my biscuits more scone like in taste and texture.
Friday 23rd of October 2020
I cannot eat regular flour. Can this recipe be made using almond and coconut flour? If so what would the measurements be?
Monday 26th of October 2020
I have no idea - you'd have to try it. I am definitely not adept at GF baking! I'd probably start with something like King Arthur's 1:1 GF Baking Flour.
Tuesday 20th of October 2020
I think the amount of buttermilk listed in the ingredients might be incorrect. I ended up adding an extra 1/2 cup, and I live in humid Florida and it's a rainy day. After the addition of more buttermilk they turned out delicious!