Weather: 27 degrees
What I’m listening to: wind gusting against the windows, trees whooshing
November is here. The jack-o-lanterns have been snuffed out, the candy has been sorted, and the costumes have been tucked away. And this all means that it’s time to begin thinking about Thanksgiving. Have you looked at your calendar yet? Thanksgiving falls early this year and it’s only exactly three weeks away from today. I had better get to work on those Thanksgiving recipes pronto!
Whether it’s a yeasty roll or a buttery biscuit, there’s almost always a bread offering on the Thanksgiving table. As soon as I saw this Cheddar Apple Biscuit recipe posted by my good friend Jeran at Oleander and Palm, I knew I had to make them as soon as possible. Tender, flaky biscuits with subtle sweetness from the shredded autumn apples, punctuated with melted sharp cheddar cheese. I love that this is a classic biscuit all dressed up for a special occasion, perfect to get some extra attention as a part of your Thanksgiving menu.
Preheat oven to 400. Line a baking sheet with parchment paper.
To a mixing bowl, add flour, baking powder, cream of tartar, sugar, and salt. Stir together. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles crumbs. Stir in the apples and all but 3 tablespoons of the cheese.
Add the buttermilk and stir gently to moisten until it just comes together (more buttermilk can be added by the tablespoon, if needed).
Turn the dough out onto a lightly floured work surface and pat or roll the dough into 1/2 inch thickness. Cut biscuits using a biscuit cutter. Place the biscuits onto the prepared baking sheet. Top each biscuit with some of the remaining cheddar cheese. Bake 12-15 minutes.
these were DELICIOUS! I made them as drop biscuits in a cast iron biscuit pan because the dough was rather sticky. Is 1/2 cup butter really the full amount needed? that seems high, I was wondering if you thought these would work with less butter, or if they need the full amount.
Either way, they are a new family favorite! thanks and keep posting delicious recipes.
I just made these after drooling over them for awhile, and they were delicious. But, I didn't really taste the apples. I used Gala apples I believe. To anyone who made them- did you get a nice kick from the apples, and if so, what did you use? I'm thinking granny smith for next time, hmm. BUT THEY ARE FLAKY AND DELICIOUS NO MATTER WHAT! Thanks :D
I'm curious what the best way to grate an apple is--peeled and whole? in slices? I've grated lots of fruits and vegetables, but never tried grating an apple. The biscuits look great! Can't go wrong with butter and buttermilk.
@nicole77 Yes, the apple flavor is subtle... it's more of a hint of sweetness and moisture that makes you think, "What is that?" It just that something special. If you really want the apple to come through, perhaps try dicing it rather than grating it. :)
I haven't tried it... my concern would be that the apples might turn brown and let go of all their juices prior to baking. I recommend making them fresh, if possible. If you try to make them ahead of time, I'd love for you to let me know how it turns out for you.
I peeled my apple, then grated it whole, turning it as I got closer to the core. Slices would also work, but I like how the whole apple gives some leverage and acts as a barrier between the grater and my fingers! :) Hope this helps.
@alaskafromscratch I thought about that, too. Thanks! Will surely let you know if I attempt it. Love your site, and really enjoy the weather update and what you're listening to. Gives a visual picture of your cooking environment ...