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Apple Biscuits With Honey Butter Glaze

Apple biscuits with honey butter glaze made with tender, flaky layers studded with finely diced, caramelized apple. Baked until deeply golden at 425F and brushed right away so the tops glisten.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple biscuits
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.25 tsp baking soda
  • 1 tbsp sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, cubed Keep cold for flakiness.
  • 0.75 cup buttermilk Keep cold.
  • 1 cup apple, peeled and very finely diced Pat very dry to prevent soggy dough.
Honey butter glaze
  • 3 tbsp unsalted butter, melted
  • 2 tbsp honey
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425F and line a baking sheet with parchment for easy release.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt until evenly combined.
Cut in butter
  1. Cut in the cold cubed unsalted butter until the mixture resembles coarse crumbs with pea-sized pieces, keeping the butter cold.
Add apple and form dough
  1. Stir in the buttermilk and diced apple until just combined—do not overmix to keep the biscuits tender.
  2. Turn the dough onto a floured surface and pat to 3/4-inch thickness.
  3. Fold the dough in thirds, pat again to 3/4-inch thickness, then cut into rounds using a 2-1/2 inch cutter.
Bake
  1. Arrange the biscuits on the prepared baking sheet and bake for 15-18 minutes until deeply golden.
Glaze
  1. Brush the biscuits immediately with honey butter glaze so the tops glisten as the glaze melts.

Notes

Pro tip: pat the diced apple very dry and keep the butter cold so you get flaky layers instead of a wet crumb. Store biscuits in an airtight container in the fridge for up to 3 days and rewarm in a 350F oven for 5-7 minutes. Freezing: freeze unglazed biscuits for up to 2 months; thaw and glaze after reheating. Dietary swap: use a 1:1 gluten-free all-purpose flour blend for a gluten-free version (texture may be slightly more tender).