It’s fall and that can only mean one thing…it’s apple-picking season! Ok, well really it’s apple-picking season for most of my friends. I was actually going to go with my son and a few friends while we were in NYC, but never had the chance. Most of my friends in DC however went and had an abundance of apples left over for me to borrow.
One of my apple-picking friends posted a recipe from my new favorite blog Crepes of Wrath for apple pie biscuit turnovers. The looked and sounded delicious, and I couldn’t wait to try the recipe. What I’ve made is a very slight variation. I have to say that I’m a little picky when it comes to biscuits. I have a small assortment of tried and true biscuit recipes, so I used one of my fancier recipes for the apple pie biscuits. I was in apple pie biscuit heaven! It was like eating a rich, hand held apple pie. They were light, moist, flaky and my house smelled like fall while baking them. This will be a nice dessert for breakfast pastry that will be great for when my family and friends come for a visit during the fall.
Apple Pie Biscuits
for the apples
- 1 crisp apple (, peeled, cored and sliced very thin)
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 2 tablespoons packed brown sugar
for the biscuits
- 3 cups all purpose flour
- 6 tablespoons sugar
- 5 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup plus 2 tablespoons chilled heavy whipping cream
- 2 large eggs
- 1/4 cup chilled buttermilk
for the topping
- 1 large egg (, beaten with 1 tablespoon water)
- 2 tablespoons granulated or raw sugar
- ½ teaspoon ground cinnamon
- pinch of salt
Make the apple filling
- Place the 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, because you’re just making a sauce for them. Remove from the heat and set aside.
Make the biscuits
- Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in until coarse meal forms. Whisk ½ cup cream, 1 egg, and extracts in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form. Gather dough into ball; flatten into disk.
- Use all-purpose flour to generously dust a clear work surface. Spoon the dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. 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 and sprinkle generously with the cinnamon sugar mixture. Bake for 12 to 14 minutes until the biscuits are risen and golden brown and the cheese is bubbling. 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.
Adapted from Crepes of Wrath