October 04, 2014

Apple pie biscuits...

Apple pie, who doesn't like a pie?! OK, I do believe that there are people out there that aren't fans of pies - but I'm definitely NOT one of them :) This isn't a pie as we know it - the components are still there: crumbly pastry and sweet, juicy apple filling, but assembling is somehow different ;) The recipe comes from a blog that I've been reading for some time now. Joy's recipes always sound so delicious and her photos are mouthwatering to say the least. This time I decided to finally give in and make one of her creations. Timing couldn't be any better - I had a bag of apples I got from a work colleague and I was looking for a recipe that was easy and quick to make (I have 2 little sous chefs - one 4 and the other almost 3 hears old). The result was fantastic! Lovely, sweet smell in the house (always a sign of good things to come!), crumbly soft pastry and sweet apples! I loved the form of biscuits rather than a traditional pie. Very practical for little hands, allowing them to eat on their own, also perfect size for my lunch box for the next day. Apples worked great in those biscuits, but I would be very slow to experiment with other fruit (like all kinds of berries or plums) in case they would "escape" from this little biscuit "sandwich" ;) Hope you'll give it a go - especially this time of the year - and I hope you'll go and visit Joy's blog too!

How to make it...

For the filling:
- 1 Fuji apple, peeled, cored and sliced very thin ( I used 3 very small cooking apples)
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 2 tablespoons packed brown sugar
For the Biscuits: 

- 2 cups self-rising flour
- 1/4 cup cold unsalted butter, cut into small cubes
- 2 tablespoons granulated sugar
- 2/3 to 3/4 cup cold buttermilk (I used mix of milk and vinegar)
For the Topping:
- 1 large egg, beaten
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- pinch of salt

Place a rack in the center of the oven and preheat oven to 220 C. Line a baking sheet with parchment paper and set aside.
To make the apples, place butter in a medium skilled over medium heat to melt. Add the apples, cinnamon, and brown sugar. Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes. The mixture will be warm and glossy, but the apples won't be cooked through. That's right! Remove from the heat and set aside.
To make the biscuit dough, place flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break the butter down into the flour. Some of the butter bits will be the size of oats, some the size of small peas. Stir in the granulated sugar.
Create a well in the center of the butter and flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft and moist. Add the remaining buttermilk as needed. If you're using your own homemade self-rising flour or gluten-free self-rising flour, you'll want to add the full 3/4 cup of buttermilk.
Use all-purpose flour to generously dust a clear work surface. Spoon dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. If you're using gluten-free self-rising flour, the dough will crack a bit as you shape it into a rectangle, and again as you fold it over the apples. That's OK; just keep patting it back together.
Use a rolling pin to gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches. Arrange cooled apples in a single layer over half of the rolled out biscuit dough. Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.
Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.
In a small bowl, whisk together sugar for topping, cinnamon, and salt.
Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.
Bake for 12 to 14 minutes until the biscuits are risen and golden brown. Remove from the oven and serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.


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Polish racuchy with apples

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Pozdrawiam, Anula.