I spent a week with my family in Tennessee at the end of September/beginning of October. It was my first time being there during the work-week in ages, and I worked from my childhood home about half-time and spent the other half getting in some hard-core family time.
On one of my last days there, I decided to make Joy the Baker and King Arthur Flour’s Apple Pie Biscuits from the September Baking Bootcamp. It was so fun to have my mom and sister join me in staging food to make good-looking photos (I normally get the eye roll and “Can’t I eat this yet?” from H). Also, since her recipe makes 12 biscuits, it was probably good that I made them for my family of four instead of just for me and H here in Chicago.
One thing that is too funny not to mention, is that when I went to the store I purchased EIGHT APPLES to use in this recipe. Which was kind of overkill since it only requires one apple. One apple, guys. [Pro tip: read your recipe before you go grocery shopping for ingredients!]
I don’t like apple pie (chunky cooked apples are the worst!) but I really loved these biscuits! I think the difference is that the apples are sliced v-e-r-y thin and they get cooked very thoroughly, almost like a warm biscuit topped with chunky apple jelly.
I had a great time following Joy the Baker’s recipe when I made these with my family, but when I wanted to recreate for H and me on Saturday morning, I took the lazy way out and they were still quite yummy. Here’s what I did:
- Slice and cook your apple slices in butter, brown sugar, and cinnamon. (My apples were a bit thicker and so less delicious because my mom is much better at slicing than I am. Just saying.)
- Make biscuit dough however you normally do. I used self-rising flour and shortening, but if you are a Bisquick person then follow your heart! Make the amount of biscuits you need for the number of people eating breakfast with you.
- Roll out your dough, put the apples on half of it, fold it over and pinch the edges. Cut into squares, egg wash, sprinkle, and bake!
It’s basically the same as Joy’s recipe, but since I had done it once before and I wasn’t competing for King Arthur goodies (we are King Arthur Flour snobs in this family so we took that recipe SERIOUSLY), I didn’t stress so much about doing it perfectly. These biscuits feel a little less high-maintenance and a bit more “me.” And either way you decide to make them, they are delicious.