Baking is about all about sharing! Sharing the experience and the baked goodies; baked goodies most importantly! Mine usually goes from oven to cooling rack to our extended social bubble (to future readers, it’s pandemic term!).
This is a different take on your usual apple pie; it’s a like slice of apple pie in form of a biscuit! And you can treat these biscuits as your typical biscuits, slice and toast them, apply butter or a berry jam (or both).
One interesting and a different bit about this recipe is self rising flour. Self rising flour contains non-aluminum baking powder and salt and the lower protein content makes the flour extra light, creating wonderfully soft biscuits. I would recommend using this flour for any biscuits recipe but if you are baking a pie, I would go back to all purpose flour.
Let’s get to baking!
Apple Pie Biscuits
Ingredients
For Apples
- 1 fuji apple pealed, cored and thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp cinnamon powder
For Dough
- 2 cups self rising flour
- 1/4 cup unsalted butter cut in cubes, chilled
- 2 tbsp granulated sugar
- 3/4 cup buttermilk chilled
For Topping
- 1 egg beaten
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon powder
- pinch of sea salt
Instructions
- Preheat oven to 425 F and placed the rack in the center of the oven. Line a baking sheet with parchment paper and set aside.
For Apples
- Place butter in a medium skilled over medium heat to melt.
- Add the apples, cinnamon, and brown sugar and toss with a wooden spoon until all the apples are coated and the sugar is melted over the apples, about 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 Dough and Toppings
- 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 2/3 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.
- Generously dust a clear work surface with flour and spoon dough onto the floured surface.
- Use your hands to gather it into a ball and gently pat it into a small rectangle.
- Gently roll the dough into a rectangle 1/2-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.
- Remove from the oven and serve warm or cool completely before storing. Biscuits are best enjoyed within two days of baking.