Cheddar and Apple Biscuits
Acidulated Water – Keep your cut apples in a bowl of water (with a hint of lemon juice). The lemon juice will slightly add acid which helps the apples from turning brown.
- 1/3 to 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 4 medium sized apples (a medium apple = about 1 cup)
- 2 tablespoons butter
- 2 cups all-purpose flour sift before measuring
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter
- 2/3 cup shredded sharp cheddar cheese
- 3/4 cup milk plus a little milk for brushing tops
- Peel, core and dice apples. Try to keep the size of the dice even.
- Mix sugar, flour, cinnamon, and salt in a large bowl. Stir in apples.
- Melt the butter in a large sauté pan over medium heat, add apples and cook until apples are soft and caramelized. Remove from heat and set aside.
- Sift together flour, baking powder, and salt, cut in butter.
- Stir in shredded cheese, and milk. Mix together lightly with a fork, just until moistened.
- Turn dough out onto a floured surface and knead gently a few times, until smooth. Roll out about 3/4-inch thick.
- Cut rounds and place on a greased and floured baking sheet. Press down center of biscuits with the back of a soup spoon, and fill with apple mixture.
- Brush tops with milk; bake at 400° 20 to 25 minutes, until browned.