I heard on the radio the other morning – so it MUST be true – that Americans weigh the most in October and January.
(Uhmm: Does that mean people are dieting in November and December? Who does that?
(And uhmm: How are they even tracking this? Big Brother is scary.)
In honor of this, I’m delivering the second biscuit recipe of the month — before we’ve even made it through Day 3. I have been
indulging crazing-cramming-my-face with biscuits for the past three days. (I’ve eaten an undisclosed amount between five and 10.)
BUT I’m going to do some serious Dietitianing in the next week to make up for it, I promise. Brussels sprouts, anyone?
So I guess I should explain why I made a second apple pie biscuit. I made the first batch and I liked them. Ok fine, they were a hit! I ate THREE within the first hour. We gave them 5 STARS for goodness’ sake!
But personally, this is how I like my biscuits:
- Start with butter – for that buttery flavor
- Add some more butter – for more buttery flavor
- And a lot of buttermilk – for rich, complex buttery flavor
- Self-rising flour – for airy puffball melt-in-yo-mouth biscuits
And so, these Southern Style Apple Pie Biscuits were born.
Southern Style Apple Pie Biscuits
- 1 cup and 2 tablespoons butter at room temperature, divided
- 1 large apple cored and sliced very thin
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 cups self-rising flour
- 1 cup buttermilk
Preheat the oven to 400º F. Spray a 12-cup cupcake pan with cooking spray.
To make the apples: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the apple, brown sugar and cinnamon. Toss until the sugar is melted and all the apples are coated, about 2-4 minutes. The apples will be warm and glossy, but should not be cooked through. Set aside.
To make the biscuits: Mix the flour and 1 cup butter together. Add buttermilk and blend well.
Using a table or soup spoon, spoon some dough into the bottom of 10-12 muffin cups. There should be enough dough to cover the bottom of the muffin cup, but it will be less than half-filled. Add a scoop of apples. Add enough to cover most of the dough, but you still want to see some dough around the edges. Add another dollop of dough on top.
TIP: I started with 8 muffin cups and then filled additional ones when I realized I had enough dough.
Bake biscuits on center rack of oven for 10-12 minutes until golden on top and cooked through.
Let cool for at least 10 minutes in pan before removing.
I’m thinking of renaming them: Butter + Crack Biscuits.
They are airy and moist, apple-cinnamony and salty – all at once. How is that even possible? Make them and find out! WARNING: You will feel a strong desire to lick your soft, melted-buttery, sticky fingers after handling one. GIVE. IN.
My rating: 6 out of 5 stars. Best when hot.
This is all the BBF got from me: “I’M NOT SHARING.” Maybe next time.