Apple Biscuits with Honey Butter Glaze have a flaky texture with grated apple throughout. The honey butter glaze is amazing!
Apple Biscuits for the win!
I do love all my fall baking with pumpkin. But if we are keeping it real, APPLES have my heart. This recipe was adapted from my Honey Butter Whole Wheat Biscuit Recipe but was inspired by my Chicken and Apple Cheddar Dumplings.
Adding apples to anything bready instantly elevates whatever you are baking to professional fall status. Last year these Apple Pie Pancake Muffins were your favorite. This year I think you’ll be leaning towards these deeply spiced and slightly sweet Apple Biscuits.
They make the perfect base for a sausage and egg breakfast sandwich. Add a slice of cheddar and you’re pretty well set. Apple Biscuits with Honey Butter Glaze are also great for dinner (even though I technically only tell you about breakfast things here, we do eat dinner). On the side with a piece of fried chicken? Don’t even get me started.
A few tips on this biscuit dough: it’s WET. Like you will be really annoyed with me for about 60 seconds kind of sticky dough mess wet. It’s a really simple recipe — even if you are not well-versed in the art of biscuit — but please, for the love of all things good keep a flour canister handy. Second tip: the folding and then smacking down process laid out for you in step 7 is crucial. You know when you buy refrigerated biscuits with “flaky layers”? This step is what will give your apple biscuits that same flaky, pull-apart texture.
You don’t have to peel your apples when you grate them (I didn’t peel mine), but you DO want to make sure you use an apple with a not-so-tough skin. I went with local honey crisp apples, which just so happen to be my favorite.
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