Description
Delicious apple pie butter swim biscuits with a perfect balance of moist dough and soft cooked apples.
Ingredients
Scale
- 2 cups (about 250g) peeled, cored, small diced Granny Smith apples
- 2 tablespoons (28g) salted butter (for apple mixture)
- 2 tablespoons (25g) light brown sugar, packed
- ½ cup (1 stick, 113g) salted butter (for biscuit dough), chilled
- 2 ½ cups (312g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon aluminum-free baking powder
- 2 cups (480ml) heavy cream
- 1 ½ teaspoons vanilla extract (divided: 1 teaspoon in dough, ½ teaspoon reserved)
- 1 cup (120g) powdered sugar
- 3 tablespoons (45ml) milk
Instructions
- Step 1: Set the oven to 450°F (232°C). This high temperature is essential to achieve a good rise in the biscuits and a golden, flaky crust. Spray a 9×9-inch baking dish with nonstick cooking spray and set aside.
- Step 2: In a large skillet over medium heat, combine diced Granny Smith apples, 2 tablespoons salted butter, 2 tablespoons packed light brown sugar, and 1 teaspoon ground cinnamon. Stir occasionally until the butter and sugar melt completely. Bring the mixture to a simmer and cook while stirring constantly for 8 to 10 minutes, until the apples soften but retain a slight texture and appear lightly translucent. Remove from heat and allow to cool slightly.
- Step 3: In a medium bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, and 1 tablespoon aluminum-free baking powder. Mix well to ensure even distribution and to avoid lumps.
- Step 4: Pour 2 cups heavy cream and 1 teaspoon vanilla extract into the dry ingredient mixture. Gently fold the wet and dry ingredients together using a spatula or spoon; do not overmix to maintain biscuit fluffiness. If dough appears too sticky at this stage, add 1 tablespoon flour and fold gently until manageable.
- Step 5: Once the apple mixture has cooled slightly, fold it into the biscuit dough carefully to distribute apples evenly and keep the dough moist.
- Step 6: Spread the biscuit mixture evenly in prepared baking dish. Place the dish in the preheated 450°F oven. Bake for 30 to 35 minutes until the top is golden brown and the biscuits are cooked through.
- Step 7: While the biscuits are cooling, whisk together 1 cup powdered sugar and 3 tablespoons milk in a small bowl until smooth. Adjust the milk quantity if needed to achieve a drizzling consistency.
- Step 8: Drizzle the glaze evenly over the cooled biscuits. Let the biscuits rest for a few minutes before serving to allow flavors to meld.
Notes
- Room Temperature: Store biscuits in an airtight container away from direct sunlight or heat for up to 2 days.
- Refrigeration: Keep biscuits in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap biscuits individually in plastic wrap or foil, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before serving.
- Use aluminum-free baking powder to prevent metallic flavors and ensure proper rise. If biscuits do not rise as expected, verify freshness of baking powder and replace with 1 tablespoon fresh if needed.
- Remove the apple mixture from heat 3 to 5 minutes early if it appears too saucy to avoid excess liquid in dough.
- For a moister biscuit, add an additional 2 tablespoons heavy cream when folding the dough.
- Chill the butter before mixing into dry ingredients to maintain a flaky biscuit texture.
- Gently fold ingredients instead of vigorously mixing in wet ingredients to avoid tough biscuits.
- Reheat biscuits in a 350°F (177°C) oven for about 5 to 7 minutes until warmed through.
- Serve these biscuits alongside a fresh arugula salad or steamed green beans. Adding a scoop of vanilla yogurt complements the apple cinnamon flavor. Use leftover biscuits for apple cinnamon biscuit sandwiches or add to brunch casseroles. Drizzle caramel sauce or sprinkle extra cinnamon atop for enhanced flavor.
- Substitute dark brown sugar for a deeper caramel flavor.
- Use buttermilk instead of heavy cream for a tangier biscuit (adjust quantity as needed to maintain dough consistency).
- Swap oats for added texture; use old-fashioned oats, not instant, for chewiness.
- Choose firm, tart apples such as Granny Smith to balance sweetness and provide texture.
- Use fresh, high-quality ground cinnamon or apple pie spice to enhance flavor.
- Employ chilled salted butter to add richness and maintain biscuit flakiness.
- Pure vanilla extract is preferred over imitation for depth in aroma.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg