Apple Buttermilk Biscuits

Apple Buttermilk Biscuits

This simple apple biscuit compliments many toppings or even just a glass of milk. Done in about an hour: start to bite, they may not be the quickest snack, but they are definitely worth the time. 

You will need: 

4 Small – 3 Medium – or – 2.5 Large apples  (Approx. 25-30 oz.  or 850 ml. Total)

2.5 Tumblers – 4 Cups – 950 ml of Flour

1 Tumbler – 1.5 Cups of Buttermilk


White Sugar

Brown Sugar

Baking Powder

¼ Cup Butter for dough – ⅛ Cup for buttering 


Preheat your oven to 400 F or 245 C

While your oven is heating remove the skin from your apples and dice them into centimeter (⅓ inch) pieces. As you finish each apple add them to the mound in your bowl and add 

½ Tbl. sp Cinnamon

1 Tbl. sp Wh. Sugar

1 Tbl. sp Br. Sugar

And mix thoroughly coating all of the apple pieces evenly cover and set aside.

In a separate bowl combine your dry ingredients. 

Mix together:

4 Cups of flour

1 Tbl. sp Cinnamon

1 Tbl. sp Br. Sugar

2 Tbl. sp Baking Powder

Blend the dry ingredients together until the ingredients look like a lightly tanned powder. 

Add wet ingredients:

1 Tmblr. Buttermilk

All of the apple mixture

Mix together until all of the flour is mixed in and the dough sticks to but slowly falls from a lifted spoon.

Let’s Cook

Spoon on to you greased baking surface, be sure to leave space for them to spread. 

Use a serving spoon to measure out the biscuits and let them glop onto the baking surface with about an inch (2.5 cm) between them. This batch will make 9 – 12 biscuits depending on size. 

Place in the middle of your 400 F 245 C oven and let bake for 35  – 45 mins. Once they begin to brown on top remove them from the oven. Brush melted butter over the tops of the biscuits. Sprinkle some sugar (and salt if you’re so inclined) to give a little extra flavor kick and crunch. 

Put them back in the oven. Here is where it is up to you because the longer they stay in the tougher and crunchier they become. 

I like a harty crunch so I lety mine go for another 20 mins. But, if softer and fluffier is your jam then 5 mins will get nice caramelization on the tops while keeping the insides light. 

Top with powdered sugar; cut them open and add your favorite cream cheese, peanut butter, brie, camembert; or eat them plain with a glass of milk. It’s up to you. 

Let me know how they came out, and what you ate them with.

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