Apple Biscuits
Ingredients for apple biscuits:
- medium Granny Smith apples, peeled and large diced
- 1 teaspoon lemon juice
- 1/4 cup butter, cubed
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon flour
- 1 cup light brown sugar, divided
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 10 large biscuits (I like the canned “flaky layers” kind)
- medium Big diced Granny Smith apples, peeled
- one tsp lemon juice
- 1/3 cup heavy cream and 1/4 cup chopped butter
- Half a teaspoon of extract from vanilla
- One spoonful of flour
- 1 cup of split light brown sugar
- One tsp of cinnamon
- One-fourth teaspoon of kosher salt
- 10 large biscuits (I prefer the “flaky layers” sort that come in a can)
- 2/3 cup powdered sugar
- 1/4 cup heavy cream
Biscuits: Preheat oven to 350°F. Grease a large (10- inch) cast iron skillet with butter, set aside.
Directions for apple biscuits:
- Place the apples, lemon juice, butter,heavy cream, vanilla, flour, 2/3 cup brown sugar, cinnamon, and salt in a medium saucepan over medium-low heat, stirring to combine. Cook for 8 – 10 minutes until mixture is bubbly and apples are softened. Remove from the heat.
- Divide the remaining sugar in half (doesn’t have to be exact) and sprinkle half onto the bottom of the skillet. Set the remainder of the sugar aside. Place the biscuits evenly in the skillet on top of the sugar.
- Evenly cover the biscuits with the apple mixture, then top with the leftover sugar. Bake for 30-35 minutes, or until the biscuits are bubbly and golden brown.
- Let the biscuits cool for ten minutes before glazing them.
- In a separate bowl, whisk together the heavy cream and powdered sugar until smooth, then spread over biscuits. Warm up and serve.
