Apple Cinnamon Biscuits
I’m on a mission to make a few varieties of biscuits from the DIY Biscuit Mix. This one is freaking amazing. I’ve eaten 2 already because I couldn’t wait until breakfast. My patience only goes so far when the scent of apples, cinnamon, and biscuits is wafting through the house at once. It’s like kryptonite.
The aroma even brought the boys into the kitchen, led by their noses, asking if I was making something. They were licking their lips, telling me how hungry they were (we just ate dinner 10 minutes before). I assured them we would do quality control upon completion. I knew the batter was delicious, so I was confident the end result would be even better. Yes, I like biscuit batter. I honestly haven’t met a batter I don’t like. I’m a connoisseur of unbaked baked goods.
THE RECIPE: Apple Cinnamon Biscuits
Makes 12 biscuits
2 1/4 cups DIY Biscuit Mix
3 Tbs sugar
1 tsp cinnamon
1/8 tsp nutmeg
2 chopped apples, peeled (about 1.5 cups)
1 cup buttermilk
8 Tbs melted butter
1/2 cup powdered sugar
1/8 tsp cinnamon
1 tsp Vanilla Extract
1 Tbs apple cider, apple juice, or water
1. Adjust oven rack to middle position and heat oven to 475°F. Add baking mix, sugar, cinnamon, nutmeg, and chopped apples to a large bowl and stir. Combine buttermilk and 8 tablespoons melted butter in a medium bowl, stirring until the butter forms small clumps.
2. Add liquid ingredients to dry ingredients and stir with a spatula until just incorporated and batter pulls away from the sides of the bowl. Scoop 1/3 cup portions (I use a heaping medium ice cream scoop) onto a baking sheet and press them down to flatten them ever so slightly–just to give them more of a traditional biscuit shape. Bake until the tops are golden brown, about 12 minutes.
3. Prepare glaze with powdered sugar, vanilla, and apple cider/juice or water. Mix well. Sprinkle lightly over tops of biscuits with a fork or spoon while still warm. If you want a heavier coating, you might want to double the glaze, but I thought they were perfect with just a conservative amount. I did use every last bit, though, scraping the sides clean!
If you don’t have actual buttermilk, you can use pretend buttermilk. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let stand 10 minutes.