At the Orchard

Sticky Apple Biscuits

This is a little bit of breakfast or brunch magic that doesn’t need the more involved preparation of yeasted sticky bun dough. 

 

Sticky Apple Biscuits

Preheat oven to 400 deg. F. Grease a 9” pie plate.

In a small saucepan over medium-high heat, combine 1/4 dairy or nondairy butter, 1/2 cup brown sugar, and 1/2 cup maple syrup or honey. Bring to a boil and boil 3 minutes.

Wash, core, and dice 1 large apple. Spread over bottom of prepared pie plate. Pour syrup over apple.

In a medium mixing bowl, whisk together 2 cups all-purpose flour (or 2 1/4 cups gf all-purpose flour blend + 1/2 tsp. xanthan gum), 1 TB baking powder, 1 tsp. ground cinnamon, and 1/2 tsp. salt. Using two knives cutting in opposite directions or a pastry cut, cut in 6 TB dairy or non-dairy butter, until there are no particles bigger than a small pea. Stir in 1 1/4 cup dairy or non-dairy milk, creating a sticky batter. Divide batter into 12 spoonfuls and drop over the syrup-covered apple.

Bake 25-30 minutes, until biscuits are baked through. Cool 10 minutes. Run a scraper around the edge of the pie plate to loosen the biscuits. Place a plate face side down over the biscuits and tip upside down, revealing sticky apple biscuits! Enjoy!