Buttery Apple Biscuits Recipe

4 2 3
Buttery Apple Biscuits Recipe
Buttery Apple Biscuits Recipe photo by Taste of Home
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Buttery Apple Biscuits Recipe

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4 2 3
Publisher Photo
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
Featured In: Biscuits
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Buttery Apple Biscuits in Country Woman February/March 2010, p35

Nutritional Facts

1 each: 149 calories, 7g fat (4g saturated fat), 50mg cholesterol, 320mg sodium, 20g carbohydrate (4g sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Buttery Apple Biscuits in Country Woman February/March 2010, p35

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Reviews forButtery Apple Biscuits

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cavestorymimi User ID: 7786062 236298
Reviewed Nov. 3, 2015

"Is it just me or is this recipe supposed to have another cup of flour? I made it according to the recipe with one cup and it was sticky and unworkable until I added another. Otherwise they're pretty good."

MY REVIEW
jheinlen User ID: 4129897 97471
Reviewed Sep. 18, 2012

"I tripled this recipe as there are five of us and added cinnamon...very good! They didn't make it 24 hours in the house!"

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