Like Lionel says, these Apple Cinnamon Biscuits are “easy like Sunday morning” (and so good to eat, too.)
Thanks to Envy Apples for reminding us that “apple a day…” especially when it’s as good as this one and this sponsored post.
While this year I decided not to concentrate on resolutions, I did make a set of goals of things I wanted to spend time working towards mastering in the kitchen. None of them were exotic, but what I felt any good southernern should know… Having a few recipes that you are known for that make people smile even before they open their eyes because the aroma has drifted them out of their slumber.
You know – things with carbs. And sugar. Ahhh.
The Golden Trifecta: Biscuits, Hot Rolls and ultimately, the omnipotent Cinnamon Rolls.
Likewise when Envy Apples invited me to enjoy a Central Market Cooking class featuring Envy Apples, this was the time to begin my challenge. But of course, not without enjoying a few new unique dishes made with the most envious of the apples, the Envy Apple.
So what makes an Envy apple so “envious?” It’s not just the aroma and taste (which is just the right amount of sweetness from the Braeburn and the Royal Gala), but the fact that it doesn’t turn brown as soon as you cut it! So it makes for the perfect ingredient from everything from a sangria to salad to soup (the butternut squash and apple soup below was bowlickin’ good although I was able to restrain myself.)
After my inspiring evening with all things apples, I was ready to put mine to work. Apparently, I wasn’t the only one that wanted to get their hands on them apples:)
This is the best $10 ever spent for this baby. It’s a no brainer if your eyes water when you cut onions. This is your answer to dicing!
Because I hadn’t even started my quest, I felt like I really needed to master the first, before moving on to the next baked good. That meant biscuits. And the cold air outside said biscuits, too. So that Sunday, biscuits were on the brain — but to sweeten the deal, I was adding a little sweetness with apples and cinnamon.
So off to races we went, mixing, kneading and making sure were to be quick, yet deliberate (so the bits of butter wouldn’t melt as we folded and rolled our dough.) Honestly, if you read through any good baked recipe, you’ll realize it’s not just the final result you’re after, it’s the lessons on life you learn when you finally master it that make it the perfect biscuit.)
Yep, there’s some deep stuff there.
But as soon as it’s done and you smell the combination of apples and cinnamon greet the air, you have found the promised land. Slather on some honey butter and it’s over (you’ll start eating these are breakfast but find a way to add them to your next meal (did someone say apple-cinnamon chicken biscuit?)
While I’ll admit, I still need to roll out some biscuits in my sleep and without referring to my recipe before I can call it mastery, these were a good milestone moment. Now off to make my Sangria with my Envy Apples.
The perfect mix of apples + cinnamon all wrapped up in a warm, buttery biscuits. It’s what Sunday mornings are made for.
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 teaspoons cinnamon
5 tablespoons cold butter, cut into small pieces (pea sized and leave in fridge until ready to use.)
3/4 cup buttermilk
1 teaspoon vanilla extract
2 medium apples, peeled, cored, and chopped (about 1 1/2 cups)
Cinnamon sugar blend, for topping, optional or honey butter for glaze
- Heat the oven to 425 degrees F.
- Line a baking sheet with a silicone baking mat or lightly grease.
- In a large bowl, combine the flour, sugar, baking powder, salt, nutmeg, and 1 1/2 teaspoons of cinnamon.
- With a pastry cutter or your fingers, work in the butter pieces until thoroughly mixed throughout dough. Stir in the finely chopped apples.
- Combine the buttermilk and 1 teaspoon of vanilla; stir into the first mixture until all ingredients are moistened. Depending on moisture from the apples, a little more buttermilk or flour might be necessary.
- Turn out onto a floured surface and knead a few times (5-8 times.) Pat into a circle about 3/4 inch thick and cut out with biscuit cutter.
- Place on baking sheet. If you choose, add sugar/cinnamon mixture.
- Bake for 12 to 14 minutes, until lightly browned.
- Add honey butter after cooked and serve.