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Apple White Cheddar Biscuits

These fluffy Apple White Cheddar Biscuits are filled with flaky layers of sharp white cheddar & fresh apples making it a perfect treat for fall breakfast & brunch!

These fluffy Apple White Cheddar Biscuits are filled with flaky layers of sharp white cheddar & fresh apples making it a perfect treat for fall breakfast & brunch!

Scale

Ingredients

Instructions

  1. First, preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper (or foil with spray oil).
  2. Next, toss the shredded apple with 1 tablespoon flour and set to the side.
  3. Place all of the dry ingredients in a food processor (*1) and give it a pulse so that the dry ingredients are evenly dispersed.
  4. Cut the butter into thin slices (about 1/3 tablespoon) and place them in the food processors with the dry ingredients. Pulse until the butter is evenly dispersed and has a crumb-like consistency.
  5. Pour the dry ingredients into a bowl and mix in the shredded white cheddar and apples.
  6. Add the buttermilk, stirring until combined.
  7. Place the dough onto a floured surface and use your hands to gently work the dough into a rectangular shape.
  8. With floured hands, fold the dough in half, incorporating any crumbs, and work back into a rectangular shape.
  9. Repeat this process 2-3 more times. *(2)
  10. Once you have the desired number of layers mold the dough into a circular shape with your hands that is approximately 1 and 1/2 inches thick.
  11. Cut your dough with a biscuit cutter into 6-8 biscuits and place them on the prepared baking sheet so that they are touching. *(3-4)
  12. Bake for 10-15 minutes until lightly golden brown.
  13. Remove the biscuits from the oven, brush with butter, and enjoy!

Notes

  1. If you don’t have a food processor you can place the ingredients in a large bowl and grate the butter into the dry ingredients. I do this often when I don’t feel like pulling out the food processor.
  2. The more you fold the dough the more layers you will have, just be sure you don’t overwork the dough so that it will stay light and fluffy.
  3. Normally I just cut them into squares so that there aren’t any scraps, but to make them pretty I used a biscuit cutter.
  4. For crusty sides place the biscuits 1 inch apart.
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