These Apple Cinnamon Buttery Biscuits came to me in the middle of the night. A while back, I woke up during the wee hours wondering how I could use up a couple of wrinkly apples. (Yes, food and ingredients “plague” my thoughts.) The idea of this recipe hit me. My husband eats homemade yogurt biscuits almost every day, so naturally biscuits are where my mind went. After many trials and variations, I came up with a version that he really likes and one (we feel) is worthy to share. These Apple Cinnamon Buttery Biscuits are great to make and eat any day of the week or for a special treat during the holidays.
Apple Cinnamon Buttery Biscuits Ingredients
This recipe is simple and likely includes ingredients you already have in your pantry or fridge. For the ingredients, you’ll need 2-3 small to medium apples of any kind, ground cinnamon, brown sugar, all-purpose flour, butter, salt, baking powder, milk, and cinnamon flavored applesauce.
Preheat Oven & Prepare Baking Sheet
This recipe is like a traditional southern biscuit but with lots of twists and levels of flavor! It’s a quick bread and doesn’t contain yeast, so it comes together quickly. Begin by preheating the oven to 450°F (232°C). Line a large baking sheet with parchment paper or a silicone mat.
TIP: Lining a baking sheet keeps the pan clean reducing cleanup time!
Prep the Apples
Peel & Core the Apples
Peel, core, and dice 2-3 small to medium apples of any kind into small cubes. The total weight of the apples including peel, core, and stem should be between 350 g -400 g. Once the apples are peeled and cored, they should weigh between 275 g -300 g. For ease and higher nutrition value, leave the skin on. Scott and I like both variations; however, we prefer to leave the skin on for the nutritional value. For this post, I chose to remove the skin.
TIP: Small, diced apples allow for more to be dispersed throughout the biscuits ensuring apple in every bite.
Combine Apples with Cinnamon & Brown Sugar
Place the diced apples in a small bowl. Add 2 grams (1½ teaspoons) of ground cinnamon and 50 grams (3 tablespoons packed) of brown sugar. Stir well until the apples are separated and coated in both cinnamon and brown sugar. Set the bowl aside.
Combine Dry Ingredients: Flour, Salt, Baking Powder, & Cinnamon
In a very large bowl, combine all the dry ingredients. Add 480 grams (4 cups) of all-purpose flour (if using a measuring cup, be sure to fluff, scoop, & level off the flour). You can use either salted or unsalted butter in this recipe, if using unsalted butter add 9 grams (1½ teaspoons) of salt. If using salted butter, add 6 grams (1 teaspoon) of salt. Then, add 30 grams (2 tablespoons) of baking powder for that traditional biscuit rise. And finally for spice, add the remainder 2 grams (1½ teaspoons) of ground cinnamon. Stir the mixture until all the ingredients are combined and dispersed.
Cut in the Fat: Add the Butter
Now it’s time to cut in the fat, or the butter in our case. Add 113 grams (which is also 4 ounces, 8 tablespoons, or 1 stick) of diced COLD butter (either unsalted or salted). I also have salted butter, so I used salted butter in this post.
Use a pastry cutter, knives, forks, or your fingers to cut the butter into the flour mixture. The butter is cut in enough when they resemble the size of peas.
TIP: You could also use a food processor blending just until the butter is cut into small pieces.
Add Remaining Ingredients
Stir in Apple Mixture
Give the apple mixture a quick stir. The brown sugar will have pulled out some apple moisture that has pooled at the bottom of the bowl. We want that liquid flavoring. Spoon the stirred apple mixture into the flour mixture including any remaining liquid. Stir until all ingredients are well mixed and apples are coated.
Combine Wet Ingredients
In a 2-cup measuring cup, measure out 240 milliliters (1 cup) of milk. Any kind of milk will work, but I prefer the whole milk richness combined with the apples and cinnamon (like an apple pie à la mode 😉). To the milk, add 125 grams (½ cup) of cinnamon applesauce. Yes, the cinnamon version makes a difference in flavor. Notice we incorporate cinnamon in 3 different stages, added first to the apples, then mixed with the flour, and finally in the applesauce. The layers of cinnamon add spice depth to every aspect of this recipe. Stir the mixture until combined.
TIP: If you don’t have or are unable to locate cinnamon applesauce, you can stir in ¼ teaspoon of ground cinnamon to regular, plain applesauce.
Pour Wet into Dry Ingredients
Make a well in the center of the flour mixture. Pour in the applesauce milk mixture. Stir until all ingredients are just moistened. The dough should be thick and dense like a regular biscuit recipe.
Divide Dough into Biscuits: 2 Methods
For dividing the dough into biscuits, you can follow one of two methods. You can choose between a simple drop biscuit method or the traditional cut-out method using a biscuit or cookie cutter.
Quick Drop Biscuit Method
For ease, simply scoop out about ¼ cup of dough. You can use a spoon and eyeball the amount or use a measuring cup for equal sizes. Then, just drop the dough onto the prepared baking sheet. The biscuits should touch or almost touch.
Traditional Biscuit Cut-Out Method
Flour a work surface. Scoop the dough out onto the work surface. Lightly knead the dough into a large round disk adding flour as necessary. Flatten the dough out into a 1-inch-thick circle. Use a 2½ -inch biscuit or cookie cutter or small drinking glass (anything round). Cut out rounds using the cutter or glass. Place each biscuit round on the prepared baking sheet touching (or almost touching) the other biscuit rounds. For any dough scraps leftover, reshape the dough into a disk and cut out until all dough is used. You should get 20-22 biscuits from this recipe.
Baking Time
Regardless of the dividing method (quick drop biscuits or traditional biscuit cut-out method), once all biscuits are on the baking sheet, place them in the preheated oven. Bake the biscuits for 20-25 minutes or until golden brown.
Hot Biscuits Ready to Eat!
Once biscuits are hot out of the oven, eat them hot with a pat of butter and enjoy! Notice the butter and cinnamon created an appetizing darker than normal biscuit coloring. The butter caramelized on the exterior to create a crunchy layer. You can spot bits of apple along the exterior. They tear like a traditional southern homemade biscuit. You can spot the layers. They are buttery, apple-y, and cinnamon-y, but none of the flavors are overpowering. This is a well-balanced biscuit.
Storage Suggestions
Place cooled biscuits in a sealed bag or container and store at room temperature for up to 3 days. For longer, fresher tasting storage, place cooled biscuits in a sealed bag or container and freeze for up to 3 months. From frozen, remove desired number of biscuits and heat in the microwave 30-45 seconds or until heated through.
Final Thoughts on Apple Cinnamon Buttery Biscuits
These biscuits hit the spot for a light apple pie feel yet bread-y treat. They are great for breakfast, as they are not too sweet or rich. These biscuits are more like traditional biscuits meaning they are not cake-y like muffins or dense like scones. They are more on the lighter, fluffier, or flakier texture side with a nice spicy, apple-y, and buttery flavor profile. If you like biscuits or scones and want to try something a little different, then give these a try. We really like them with a pat of butter, but you can serve them however you choose.
Baker’s Perspective
I love this change on a traditional biscuit. The only main additional step in this recipe compared to a standard biscuit recipe is prepping the apples (and that doesn’t take much time). However, the time it takes to prep the apples can be reduced by leaving the peeling on the apples. Other than that, and a few ingredient additions like cinnamon and brown sugar, this recipe is pretty straight forward.
You can adjust this recipe based on what you have in your pantry and fridge. If you don’t have applesauce (which is pretty important to the apple depth), you can substitute with all milk. Also, if you don’t have cinnamon applesauce, you can add ground cinnamon to regular, plain applesauce. If vegan, use plant-based butter and plant-based milk.
Taster’s Perspective
We love this fall take on a traditional southern biscuit recipe. With the apples in small dice, you get apple in almost every bite. With the cinnamon layered in 3 stages from mixing with the apples, to mixing with the flour, to mixing with the applesauce, you get a light spice in each element of the biscuit. The baking powder adds lightness and height to the biscuit while the milk, butter, and brown sugar add caramelization and richness to the other overall color and flavor. With little notes of individual ingredients throughout, the biscuits are well-balanced and not overly sweet. They make a perfect breakfast, snack, or fall treat especially if want to use up those apples. 😊
Check out my YouTube video on the details of making these biscuits. “Apple Cinnamon Buttery Biscuits: A Simple Light & Flaky Bread Full of Fall Flavors.”
Apple Cinnamon Buttery Biscuits
Ingredients
- 2-3 (350 g -400 g) unpeeled or (275-300 g) peeled & diced small to medium apples any kind
- 4 g (3 tsp) cinnamon divided
- 50 g (3 tbsp packed) brown sugar
- 480 g (4 cups) all-purpose flour flour fluffed, scooped, & leveled off if using a measuring cup
- 9 g (1½ tsp) salt, if using UNSALTED butter 6 g (1 tsp) salt, if using SALTED butter
- 30 g (2 tbsp) baking powder
- 113 g (4 oz / 8 tbsp / 1 stick) COLD butter unsalted or salted
- 125 g (½ cup) cinnamon applesauce or regular applesauce with ¼-½ tsp of cinnamon added
- 240 ml (1 cup) whole milk, preferred any milk will work
Instructions
- Preheat oven 450°F (232°C). Line a large baking sheet with parchment paper.
- Peel, core, and dice the apples into small cubes. Place them in a small bowl. Add 2 g (1½ tsp) cinnamon and brown sugar. Stir well until the apples are separated and coated in both. Set bowl aside.TIP: Small, diced apples allow for more to be dispersed throughout the biscuits. If in a hurry or want more nutritional value, leave on the apple peel
- In a large bowl, combine all dry ingredients, flour, salt, baking powder, and the remainder 2 g (1½ tsp) cinnamon. Stir until all ingredients are combined.
- Use a pastry cutter, knives, forks, or your fingers to cut the butter into the flour mixture. The butter is cut in enough when they resemble the size of peas.TIP: You may also use a food processor blending just until the butter is cut into small pieces.
- Spoon the apple mixture into the flour mixture and stir until all ingredients are well mixed and apples are coated.
- In a 2-cup measuring cup, measure out the milk. Add applesauce and stir until combined.
- Make a well in the center of the flour mixture. Pour in the milk mixture. Stir until all ingredients are just moistened adding more milk, 1 tbsp at a time as needed. Follow one of two methods below for either drop biscuits or the traditional cut-out method.
Quick Drop Biscuits Method:
- For ease, simply scoop out about ¼ cup of dough (using a spoon or measuring cup) and drop onto the prepared baking sheet. The biscuits should touch or almost touch.
Traditional Biscuit Cutter Method:
- Scoop the dough out onto a floured work surface. Lightly knead the dough into a large disk adding flour as necessary.
- Flatten the dough out into a 1-inch-thick circle.
- Use a 2½ -inch biscuit/cookie cutter or small drinking glass (anything round). Cut out dough rounds using the cutter. For any dough scraps leftover, reshape into a disk and cut out until all dough is used.
- Place each biscuit round on the prepared baking sheet touching or almost touching other biscuit rounds.
- Regardless of the above cutting methods, once all biscuits are on the baking sheet, place them in the preheated oven and bake for 20-25 minutes or until golden brown.
- Remove the biscuits from oven and enjoy while hot with a pat of butter.
Video
Notes
You might be interested in these other roll- or bun-type breads.
Southern Buttery Yogurt Biscuits
Super Easy Everyday Yeast Rolls: No Knead & Egg Free
Sour Cream Pocketbook Yeast Rolls
The Berry Rolls: My Grandmother’s Yeast Roll Recipe
Colombian Pandebono GF Cheese Rolls
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