Apple Buttermilk Biscuits

Last week my mother gave me half a carton of buttermilk that she wasn’t going to use up and my first thought – biscuits! There is nothing quite like fluffy slightly sweet biscuits fresh out of the oven. I love apple in baked goods, so I tossed a chopped up apple in this and they were just as good as I’d hoped.

 

So I baked these in the oven on a baking sheet, but when I posted them on Instagram, my dear Southern bloggy friend Erin suggested that I should do them in a cast iron skillet. I’ll be doing that next time and I’ll be sure to update the recipe!

 

 I made these a treat for Sunday morning breakfast and we loved them. I put the leftovers in a sealed container and we enjoyed them for a quick breakfast on Monday – a nice way to start the week! You need to put the butter on them as soon as you crack them open, while they’re still warm and you see the steam escape.

 

Or better yet, use some maple butter to play up the apple flavour. We bought this little jar during our visit to the sugar bush last year and have been using it sparingly since then just to make it last until the sugar bush opens again this year. These biscuits are totally worth using the last of the maple butter on.

 

What you’ll need:

Makes 12 biscuits · Printable Version

• 2-1/2 cups all purpose flour
• 2 tbsp sugar
• 2-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1 cup buttermilk
• 1 egg
• 1 granny smith apple, peeled, cored and chopped into small cubes

 

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

 

Using pastry blender or 2 knives, cut in butter until it resembles coarse crumbs.

 

Peel, core and chop up the apple. In a small bowl, whisk buttermilk with egg.

 

Add chopped apples and buttermilk to flour mixture and stir with fork to make soft dough.

 

With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Pat into 3/4-inch thick round. Using 2-1/2-inch floured round cutter or a floured drinking glass, cut out rounds. Place on baking sheet lined with parchment paper.

Alternative: Melt 1/2 a stick of butter (about 1/4 cup) in a cast iron skillet. Set the cut biscuits into the skillet and bake as usual. (I haven’t tested this out yet, but I will be next time and I’ll be sure to update!)

 

To make them a lovely golden colour on top, brush them with a beaten egg and sprinkle with a little sugar.

 

Bake in center of 400°F oven for 12 to 15 minutes, or until golden.

 

Break them open, add a dab of butter, watch it melt…and then enjoy!