There’s nothing better than warm buttermilk biscuits served with comfort food. Unless, of course, you change it up a bit and add a little sugar, tart apple and sharp cheddar cheese. You may not think of a buttermilk biscuit as being sweet, but let me tell you, this is one amazing biscuit! Adding apples and cheese brings a new twist to traditional buttermilk biscuits and is a very tasty combination. The apple juice concentrate gives them an extra punch of apple flavor. The yummy sweet glaze really is the “icing on the cake” in this recipe! Enjoy these biscuits anytime of day…breakfast, lunch, dinner and even snack time.
I’m sure you could use any tart apple in these biscuits and they would be just as good when using a Granny Smith. Give them a try…you’ll be glad you did! You may find you’ll be asked to make them over and over.
Any leftovers (if they’re not all gobbled up when warm) can be briefly heated in the microwave.
Yield: 12 biscuits
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup buttermilk
- 1 cup finely chopped peeled Granny Smith apple (1 large apple)
- 3/4 cup shredded sharp Cheddar cheese
- 1 cup powdered sugar
- 6 to 7 teaspoons frozen (thawed) apple juice concentrate
- Heat oven to 375 degrees F. Lightly spray large cookie sheet with nonstick cooking spray.
- In large bowl, combine flour, sugar, baking powder and baking soda; blend well with wire whisk. Cut butter into pieces and add to flour mixture; cut butter into flour mixture with pastry blender until mixture resembles coarse crumbs. Stir in buttermilk just until flour is moistened. Gently stir in chopped apple and cheese.
- To form each biscuit, use a 1/4 cup spring-handled scoop to drop dough 1 inch apart onto sprayed cookie sheet.
- Bake for 17 to 22 minutes or until lightly browned. Immediately remove to wire rack.
- In small bowl, blend powdered sugar and enough apple juice concentrate for desired drizzling consistency until smooth. Drizzle glaze over warm biscuits. Cool 5 to10 minutes. Serve warm.