Sticky Apple Biscuits Recipe

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Sticky Apple Biscuits Recipe

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Instead of the typical drop or cut biscuits, this hearty version is rolled up like a cinnamon roll. Tender apples, crunchy pecans and sweet honey make these a wonderful breakfast treat.
Recommended: Top 10 Caramel Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1/4 cup honey
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons water
  • 1/3 cup pecan halves
  • BISCUIT:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons shortening
  • 3 tablespoons cold butter or margarine
  • 2/3 cup milk
  • 1/2 cup diced peeled tart apple
  • FILLING:
  • 3 tablespoons butter or margarine, softened
  • 2 tablespoons applesauce
  • 1 tablespoon honey
  • 1/4 cup packed brown sugar
  • 3 tablespoons raisins

Directions

In a small bowl, combine the honey, brown sugar, butter and water. Divide between 12 greased muffin cups. Sprinkle with pecans; set aside. In a large bowl, combine the flour, baking powder, salt and cinnamon. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in milk and apple just until moistened. Turn onto a floured surface. Pat into a 10-in. x 8-in. rectangle, about 12 in. thick. Spread with butter, then applesauce; drizzle with honey. Sprinkle with brown sugar and raisins. Roll up, jelly-roll style, starting with a long side. Cut into 12 biscuits. Place, cut side down, over pecan mixture in muffin cups. Bake at 425° for 20-25 minutes or until golden brown. Cool for 1 minute before inverting onto a serving platter. Serve warm. Yield: 1 dozen.
Originally published as Sticky Apple Biscuits in Best of Country Breads 2000, p97

Nutritional Facts

1 each: 271 calories, 13g fat (6g saturated fat), 22mg cholesterol, 253mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 1/4 cup honey
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons water
  • 1/3 cup pecan halves
  • BISCUIT:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons shortening
  • 3 tablespoons cold butter or margarine
  • 2/3 cup milk
  • 1/2 cup diced peeled tart apple
  • FILLING:
  • 3 tablespoons butter or margarine, softened
  • 2 tablespoons applesauce
  • 1 tablespoon honey
  • 1/4 cup packed brown sugar
  • 3 tablespoons raisins
  1. In a small bowl, combine the honey, brown sugar, butter and water. Divide between 12 greased muffin cups. Sprinkle with pecans; set aside. In a large bowl, combine the flour, baking powder, salt and cinnamon. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in milk and apple just until moistened. Turn onto a floured surface. Pat into a 10-in. x 8-in. rectangle, about 12 in. thick. Spread with butter, then applesauce; drizzle with honey. Sprinkle with brown sugar and raisins. Roll up, jelly-roll style, starting with a long side. Cut into 12 biscuits. Place, cut side down, over pecan mixture in muffin cups. Bake at 425° for 20-25 minutes or until golden brown. Cool for 1 minute before inverting onto a serving platter. Serve warm. Yield: 1 dozen.
Originally published as Sticky Apple Biscuits in Best of Country Breads 2000, p97

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