Apple Cinnamon Buttery Biscuits
These Apple Cinnamon Buttery Biscuits make a great quick everyday bread or special holiday breakfast treat. You get layers of apples, cinnamon, brown sugar, and butter in every bite! Easy to make and perfect for the fall or holiday season!
Servings: 22 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
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.
Substitutions:
If you don’t have applesauce, increase the milk to 360 ml (1½ cups). If you don’t have cinnamon applesauce, add ¼ - ½ tsp of cinnamon to the applesauce (try ¼ tsp and taste, if you want more, increase up to ½ tsp total.) To make these vegan, use plant-based butter and milk.