Back to the Cutting Board
Caramel Apple Cinnamon Biscuits
Breakfast | Yield: about 12 biscuits
Prep time: 20 min | Cook time: 10 min | Total time: 30 min
- 1 cup all-purpose flour,* plus more for rolling out
- 1 cup cake flour*
- 1/3 cup sugar
- 1 tbsp. baking powder
- 1 1/2 tsp. cinnamon
- 1/8 tsp. cardamom (optional)
- 1 tsp. fine sea salt
- 4 tbsp. (1/2 stick) cold unsalted butter, cut into bits and chilled
- 3/4 to 1 cup buttermilk
- 1 1/2 cups (about 1 large) diced tart or sweet-tart apples (I used a mix of Granny Smith and Honeycrisp)
*You can substitute 2 cups White Lily flour if you live in an area that has it. Using half AP and half cake flours approximates this true Southern flour which is essential for these biscuits.
You may want to double this if you like a lot of glaze on your biscuits!
- 4 tbsp. (1/2 stick) unsalted butter, cut into chunks
- 1/2 cup packed light brown sugar
- 1/3 cup heavy cream
- 1/4 tsp. course or sea salt
- 1/2 to 3/4 cup sifted powdered sugar
- Preheat your oven to 500 degrees (F).
- In a large bowl, combine the flours, baking powder, cinnamon, caradamom and salt.
- Use a pastry cutter or two knifes to cut the bits of butter into the flour until it resembles course meal.
- Mix in the diced apples and stir until they’re all covered with flour.
- Pour in 3/4 cup of buttermilk and mix gently with a wooden spoon until just combined. If the mixture is too dry, add more buttermilk, about a tablespoon at a time until it comes together.
- Transfer the dough to a lightly floured surface. Use the heel of your hand to lightly compress the dough and push it away from you. Fold the dough in half and then turn it 90 degrees. Repeat this only 8 more times; you don’t want to overwork the dough.
- Roll the dough out about 3/4 inch thick. Use a biscuit cutter or 2 1/4″ round cutter dipped in flour to cut out the biscuits; press the cutter straight down without twisting to cleanly cut through the diced apples and to ensure that the biscuits will rise evenly.
Place the biscuits about an inch apart on an ungreased baking sheet (if you prefer biscuits with crispier sides place them farther apart). Bake for 8-10 minutes or until golden brown. Transfer to a wire rack to cool slightly.
- While the biscuits are cooking, make the caramel glaze: place chunks of butter, brown sugar, cream and salt into a small saucepan over medium heat. Bring to a boil, stirring constantly. Boil for exactly 1 minute; remove the pan from heat. Cool for about 5 minutes and then whisk in 1/2 cup powdered sugar. The glaze should be thick but pourable, add more sugar to thicken it or a bit more cream if it’s too thick.
- Drizzle the glaze over the warm biscuits and serve immediately.
Leftover biscuits can be stored in an airtight container and reheated in a 350 degree oven for about 10 minutes. Store leftover glaze in a covered container in the fridge, reheat in 15 second bursts in the microwave or over low heat on the stove until pourable.