Apple Pie Biscuits {#bakingbootcamp}

Apple Pie Biscuits {#bakingbootcamp}

Ingredients

• For the Apple Filling
• 2 tablespoons unsalted butter
• 1 apple (Fuji or Braeburn are good choices), peeled, cored and sliced thin
• 2 tablespoons brown sugar, packed
• 1 tsp. ground cinnamon

• For the Biscuit Dough
• 2 cups self-rising flour
• 1/4 cup (4 tablespoons) cold unsalted butter, cut into cubes
• 2 tablespoons sugar
• 2/3 - 3/4 cups cold buttermilk
• All-purpose flour for rolling out the dough

• For the Topping
• 1 egg, beaten
• 2 tablespoons sugar
• 1/2 tsp. ground cinnamon
• 1/8 tsp. salt

Instructions

1. Pre-heat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
2. Make the apple filling. In a skillet over medium heat, melt the butter. Add the apple slices, brown sugar and cinnamon, tossing to coat the apple slices. Cook for 2-4 minutes, stirring occasional. The apples will still be a bit firm, which is what you want. Remove from the heat and set aside.
3. Make the biscuit dough. Add the self-rising flour to a large bowl. Add the cold butter cubes and use your fingers to squeeze the butter into the flour until the butter is the size of small peas. Stir in the sugar. Create a well in the center of the mixture. Add the buttermilk, starting with 2/3 of a cup, and stir the mixture together until you have a moist, shaggy dough. If your dough is dry, you can add a little more buttermilk, not to exceed 3/4 cups total.
4. Generously dust your countertop with all-purpose flour. Dump the biscuit dough out onto your countertop and shape it into a small rectangle. Using a rolling pin, roll it into a larger rectangle, about 7 X 10-inches in size. Lay the apple slices over one half of the biscuit dough. Fold the second side of the dough over top of the apples. Press the edges together with your finger to seal them. Using the palms of your hands, pat the dough back into a rectangle, if necessary.
5. Use a sharp knife (you can flour it if things are getting sticky), cut the rectangle in 12 pieces. Carefully transfer the biscuits to your parchment paper-lined baking sheet, using a spatula to help you lift them if necessary.
6. Brush the tops of the biscuits with the beaten egg. In a small bowl combine the remaining ingredients for the topping and evenly sprinkle it over the biscuits. Transfer to your pre-heated oven and bake for 12-14 minutes. The biscuits should be puffed and golden brown. Remove from the oven and set aside to cool. Biscuits can be enjoyed slightly warm. Or cool them completely and store in an airtight container for up to 2 days.