Ingredients

• • 2 bags of Buttermilk Biscuit Mix
• • 10 tbsp butter, divided
• • 1 to 1 ½ cup buttermilk
• • 2 cups of sharp cheddar cheese, shredded
• • 2 tbsp chives, chopped
• • 1 cup of Honeycrisp apple, chopped with skin on

Fall is finally trickling in here in Charleston and I have been craving all of those delicious autumnal flavors: thyme, nutmeg, maple, pumpkin, and, of course, fall fresh produce like squash, sweet potatoes, and apples. 

And with the incoming of peak apple season, I’ve been inspired to bake some biscuits with the crisp, juicy fruit. One of my personal favorite varieties is Honeycrisp — it has a great balance of sweetness and tartness with a satisfying crunch! I’ve incorporated them into the latest of my biscuit creations: Apple Cheddar Biscuits.

Apples and cheddar are one of my favorite snacks to enjoy, especially when the apples are deliciously in-season. The savory, salty cheddar with the sweet zing of apple is a balanced bite (and sometimes you’ll see me add a little peanut butter, but I skipped that for these biscuits!)

Keeping the apples in larger chopped chunks gives them enough surface area to warm and meld with the buttery tenderness of the biscuit dough, but they remain crispy in the center for a great texture difference!

Instructions:

1. Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, add the bags of biscuit mix, reserving ½-1 cup for dusting.
3. Add 8 tbsp of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add in the shredded cheddar cheese and chopped apples. Mix to incorporate.
4. Make a well in your flour mixture and add in the buttermilk. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time.
5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
7. Melt the rest of the butter and brush the top of each biscuit. Sprinkle the biscuits with chopped chives.
8. Bake for 16-18 minutes, rotating the pan halfway through.
9. Once biscuits are out of the oven, allow them to cool slightly before serving. Enjoy!
   

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Buttermilk Biscuit Mix

Gluten-Free Buttermilk Biscuit Mix