Cinnamon Triple Berry Bread was from the same series, however I didn't actually participate in it during the time of the event; I chose to complete the recipe later just for the heck of it.
I made a few changes to this recipe along the way, adding some fresh ground nutmeg and vanilla extract to enhance the filling. I also used brown sugar in place of granulated sugar throughout the recipe. And of course one other ingredient I like to throw in where I can, beer!
This recipe also originally called for fuji apples. I am not an apple connoisseur by any means, but I had a gala apple at home and decided to use that instead. I find them to be sweet, so it seemed appropriate. I used my apple corer to slice the apples, then sliced those slices thinner. I opted to leave the skin of the apple on.
I recently was given some fresh nutmeg as a gift, and I was so excited to use it in the apples for this recipe. I just used a zester to grind some and mix it in with some butter, brown sugar, cinnamon, and vanilla extract. As a last minute choice, I stirred in about 2 tablespoons of pumpkin beer that I had just picked up. Hey, it's fall! I heated a cast iron skillet to medium to let the butter melt.
I added the apple slices into the pan, coating all the sides as well as I could. I let the apples cook in the sugar for about 3-5 minutes, until they were starting to soften but weren't fully cooked.
Next up was the biscuit dough. I picked up some buttermilk specifically to make this, as I haven't worked with it much before. Buttermilk is one of those ingredients I've been interested in working with, but hadn't made the leap yet. I did not have any self-rising flour, so I made my own with all-purpose flour, baking powder, and salt.
In a large bowl, I combined the flour, baking powder, and salt well with a fork. I added in the cubed butter, pinching the butter chunks with my fingers and tossing the mixture to coat all the smaller pieces as I went. I continued doing so until the mixture was a sandy consistency, then stirred in the next bit of brown sugar.
Finally, I created well in the center and added in the buttermilk. I stirred everything to combine, until I had a fully formed, moist piece of dough. I added in the full 3/4 cup of buttermilk per the post's suggestion, but it came out extremely wet so I added about 1/4 cup of additional flour to compensate. I suggest starting out with the 2/3 cup of buttermilk, even if using your own homemade self-rising flour, and adding more if needed.
I got my pastry board ready by lightly coating it with a layer of flour, then patted the dough into a rectangular shape. I used my rolling pin to roll the rectangle out thinner and larger, until it was around 10 x 8 inches in size and about 1/2 inch thick.
Then, I scooped the apple mixture over half of the dough, leaving enough space around the edges to seal it.
Next, I folded the other side over the apples to enclose them in the biscuit dough.
I then sealed the edges gently.
I gently patted the dough around the edges to make sure the seals were complete and none of the apple mixture could leak out.
Next it was time to get those biscuits on a pan. I sliced the dough lengthwise, then several time across the width to create 8 biscuits. I then set the dough on a parchment-lined cookie sheet.
To finish off the dough, I beat an egg in a small bowl and mixed in some cinnamon, brown sugar, and a dash of salt. I then used a brush to coat the top of each biscuit.
After just 12 minutes, they were golden brown in color and ready for the taking.
This is one of those unique recipes that really can qualify as a quick breakfast item or a dessert. With a glob of ice cream, you have a fantastic and simple alternative to apple pie. I ended up with 8 large biscuits, so there wasn't much sharing, however the few folks that did get one of these said they were fantastic. I have to agree--I really enjoyed these hot and fresh from the oven. The filling was just so sweet and decadent. I didn't pick up much pumpkin flavor, but the cinnamon and nutmeg complemented each other well and I just couldn't get enough of that. The buttermilk made the dough very rich in flavor, and I was so surprised that there were no eggs in the dough itself, other than what was brushed on top. Playing with different types of recipes is so much fun--these were a real joy to make. I made my first apple pie recently, which I haven't posted just yet, and I have to say that these took less time to make and were still quite comparable. So when looking for an easy Apple Pie recipe, turn no further than these little heavenly biscuits.
Apple Pie Biscuits Recipe
Ingredients:
1 apple, cored and sliced thin
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons pumpkin beer (optional)
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon vanilla extract
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter, sliced into small cubes
2 tablespoons brown sugar
1/2 cup buttermilk
1 egg, beaten
2 tablespoons brown sugar
1/2 teaspoon cinnamon
pinch of salt
Instructions:
Preheat oven to 425 degrees F. Slice apple into thin slices. Add butter to a skillet and heat to medium. Mix in brown sugar, pumpkin beer, cinnamon, nutmeg, and vanilla extract. Stir to coat apples and cook for 3-5 minutes. To make the dough, add flour, baking powder, and salt to a medium bowl and use a fork or whisk to thoroughly combine. Add the butter cubes to the flour, and use fingers to squish the butter and mix it in with the flour, until it is a grainy, sandy consistency with very small hunks of butter throughout. Stir in the brown sugar, then form a hole in the center. Add the buttermilk, then stir to combine. Use more buttermilk if needed, up to 3/4 cup total, until the dough is moist. Coat a work area with a light layer of flour, then lay out the dough and gently form into a rectangle. Use a flour-dusted rolling pin to roll into a larger rectangle shape, about 10 inches long by 7-8 inches wide and a half inch thick. Spread the apple cinnamon mixture over one half of the dough, leaving about a half an inch from the edges so that the dough can be sealed. Cover the apples with the other half of the dough, folding it over the apples. Pinch the edges together gently to seal, then lightly pat around the sides to fold in the seams. Next, slice the dough lengthwise, then again across to create the biscuits. You can make 8-12 biscuits, depending on how large you want them. Arrange on a parchment-lined baking pan. In a small bowl, beat the egg, then mix in the brown sugar, cinnamon, and salt. Use a pastry brush to brush the mixture over the top of the biscuits. Bake for 12-14 minutes, until golden brown on the top.
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