What better way to start the day than with warm biscuits filled with apple and the homey sweetness of molasses? Make a double batch and freeze half for a sensible snack. —Athena Russell, Florence, South Carolina
- 1 cup self-rising flour
- 1-1/2 teaspoons sugar
- Pinch salt
- 3 tablespoons cold butter
- 1 egg, lightly beaten
- 2 tablespoons fat-free milk
- 1 tablespoon molasses
- 1/2 cup chopped peeled tart apple
- In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg, milk and molasses; stir into flour mixture just until moistened. Stir in apple. Turn onto a lightly floured surface; knead 8-10 times.
- Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Bake at 425° for 6-8 minutes or until golden brown. Serve warm. Yield: 6 biscuits.
Originally published as Buttery Apple Biscuits in Country Woman February/March 2010, p35
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