These cinnamon apple biscuits are the perfect treat to get you excited about fall! Grab a cup of coffee or tea and a good book to along with these, and you’ve got yourself the makings of a perfect, lazy fall day. 🙂
Fall is my absolute favorite time of year, which I’m sure is how many of you also feel. I’m not crazy into pumpkin spice, although I do enjoy a pumpkin muffin here and there, but I love being able to wear boots and sweaters without needing to worry about gloves quite yet! And then of course there’s apple picking, baking, and plenty of days at home to relax and read a good book! These biscuits are the perfect thing to start off the fall season without going too crazy into the pumpkin… I like to wait for Thanksgiving for that!
Think classic, buttery biscuits studded with sweet cinnamon apples. These are super quick to whip up, and they’re perfect for brunch or just as a snack through the day to go with your afternoon coffee or tea. Biscuits are one of my favorite indulgences during this time of year, and adding apples just makes them ten times better.
The only difference in making these biscuits than with a standard biscuit recipe is adding the cinnamon and sugar coated apples into the flour mixture before adding the buttermilk. That’s it! Then you just pat it into a circle or rectangle and cut the biscuits like normal. I love cutting out my biscuits with a round biscuit cutter (I just love using that tool — it’s one of my favorites), but you can cut these into rectangles if that’s easier for you, too.
I recommend using a good quality butter, since good butter flavor is always key in biscuit making! I love using Kerrygold, a grass-fed, Irish butter. No other butter has been able to beat it so far in both taste and the way it bakes up in desserts — especially croissants! It’s also perfect on toast, obviously. Because who doesn’t need more butter? 😉
- 2 cups unbleached all purpose flour (or white whole wheat)
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 2 tsp sugar
- 2 cups finely chopped apples (1-2 large apples)
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 6 Tbsp butter, cold, cut into small pieces
- 3/4 cup buttermilk
- 1 egg, beaten
- 1/2 tsp cinnamon
- 1 Tbsp sugar
Preheat the oven to 425ºF, and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, stir the flour, baking powder, baking soda, salt, and sugar together.
In a medium bowl, stir the apples, brown sugar, and cinnamon together, until the apples are well coated.
Add the butter into the flour mixture, and cut it into the flour with a fork (or your fingers), mixing until the mixture resembles coarse sand. Stir in the apples, mixing until well blended.
Add the buttermilk, and stir together until a soft dough forms. Turn it a few times so it comes together.
Turn the dough out onto a lightly floured surface, and pat it out about 1/2 inch thick in a rectangle or round shape (depending on the shape of biscuits you want).
Using a round biscuit cutter, cut out the biscuits, placing them about 2 inches apart on the prepared baking sheet, gathering the scraps of dough and patting them together again, 1/2 inch thick, and cutting more biscuits. You can also shape the dough into a rectangle and just cut out 12 rectangular biscuits.
In a small bowl, stir together the 1/2 tsp of cinnamon with the sugar. Brush the biscuits with the beaten egg, and sprinkle the cinnamon sugar mixture over top each biscuit.
Bake at 425ºF for 12-15 minutes, until the biscuits are puffed and golden brown. Allow to cool slightly before serving.
Store any leftover biscuits in an airtight container in the refrigerator -- they are best eaten within two days for best flavor.