Global Veg » A Culinary Journal

Biscuits with Caramelized Apples

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I am not really sure what the difference is between biscuits and British scones. Furthermore, with the caramelized apples on top these biscuits actually kind of taste like apple pie.

“What’s in a name? That which we call a rose by any other name would smell as sweet.” (Shakespeare)

It does not matter what you call them. They are soft and flaky inside and crispy outside. The apples smell wonderful as they sizzle and caramelize. As I made these, there was a voice from the other room reminding me to “add a lot of cinnamon please.”

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I think these biscuits would be beautiful as part of a brunch setting.

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If you don’t like apples or cinnamon, just enjoy the biscuits with your favorite jam or preserves.

Before you get started, here are a couple of tips to ensure the best biscuits:

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#1-  Butter: The butter needs to be really cold. I use it straight from the freezer. Just use a knife to cut the butter into very thin slices and then cut the slices further. Or, even better, grate the butter using a hand grater. You do not need it to fully incorporate it into the dough like a cake. You just want the butter bits evenly spread throughout the dough. You want the butter to be kind of solid as the biscuits go into the oven. So work quickly in shaping the dough.

#2- Mixing: Do not overmix. Use your hands- no food processor or stand mixer. Do not use a rolling pin. Just shape with your hands and use a sharp cutter to cut into biscuits.

#3- Flour: Use self-rising. It has a lower protein content (softer biscuits) than all-purpose flour and eliminates the need to mix in baking powder and salt (less work is always a good thing).

Biscuits

(adapted from King Arthur Flour)

2 cups self-rising flour
1/4 cup unsalted butter, very cold
2/3-3/4 cup milk

Preheat the oven to 425°F.

Put the self-rising flour into a large mixing bowl.

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Add the cold butter.

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Mix well with your hands. Add the milk and mix until the dough forms. It should not be sticky or dry.

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Shape the dough on a pastry board (or you kitchen counter). Just pat it into a rectangle about a 1/2 inch thick.

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You can either just use a knife to cut the dough into 2 inch square biscuits. Or, use a round cutter (I prefer round fluted cutters). Reshape any scraps by patting together and cut into more biscuits.

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Place the biscuits on a cookie sheet and bake for about 10-12 minutes.

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Caramelized Apples

1 pound of apples (use a crisp variety- Honeycrisp, Granny Smith, Pink Lady)
1 tablespoon unsalted butter
2 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon fresh lemon juice

Peel and cut the apples into small pieces.

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Melt the butter in a heavy saucepan.

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Add the rest of the ingredients.

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Cook the apples for about 10 minutes.

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To serve-

Cut the biscuits in half and add a dollop of apples on top.

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