My refrigerator overrunneth with condiments.
Berry jellies, pepper jellies, maple syrup, and dill pickles jokey for position with the soy sauce and salad dressing. The Mustards (Dijon, spicy brown, and stone ground) fight with the Spicies (Buffalo, Sriracha, and Jamaican jerk) for shelf supremacy, while tartar sauce and brown sugar BBQ just chill, waiting for their call to duty. Arranging our myriad of clinky jars and chunky bottles is a never-ending game of Tetris, but around here, we like our fries dunked, our chicken smothered, and our sandwiches sloppy.
Yes, sauce is boss, and one condiment I must have on hand at all times is Musselman’s Apple Butter. Its rich flavor rocks my peanut butter toast, jazzes up my weekend waffles, and is essential to my Apple Butter, Turkey, and Cheddar Grilled Cheese.
Though I usually reach for apple butter as a tasty schmear, this week my heart was leading me to my oven. Well friends, every fortune cookie, bad pop song, and Dove chocolate wrapper boldly advising me “Follow Your Heart” has been right all along: my heart said “Apple Butter Cheddar and Dill Biscuits,” and my heart has found true love.
Swapping applesauce for butter and oil is one of my favorite tricks to create healthier baked goods, and I imagined that apple butter could work much the same way. Hello, heaven. Not only did the apple butter make these biscuits incredibly tender and moist, its slightly sweet/slightly tart flavor paired perfectly with the mildly nutty whole-wheat flour I added for an extra fiber boost.
Bringing home the biscuits, we have two more flavor stars: sharp cheddar and dill. Cheddar and apple are old-time flavor BFFs, and the addition of the dill created a fresh complexity that makes these biscuits even more addictive, which I didn’t think was possible…until I ate a third. Apple Butter Cheddar and Dill Biscuits are totally acceptable for a main course.
As if their buttery-appley-cheesy-fresh flavor is not enough, Apple Butter Cheddar and Dill Biscuits are fabulously portable! This is powerful information as we enter summer, primetime for cookouts and picnics. Bring these flakey nuggets of joy to your next BBQ or potluck. You will make many friends and zero leftovers.
To jump start the Apple Butter Cheddar and Dill Biscuit party train, I’m excited to announce an apple butter-iffic giveaway! Musselman’s will be sending one lucky reader a summer-ready prize pack featuring:
- One 28-ounce jar of Musselman’s Apple Butter
- Recipes cards for tasty summer dishes that will put your new apple butter to use (Apple Butter Baked Beans or Spicy Apple Butter BBQ Sauce anyone?)
- A sauce mop to equip you for serious BBQ adventures
**GIVEAWAY ENDED. Thank you to all who entered!**
To enter the giveaway (this is the mandatory entry):
- Leave a comment on this post sharing your favorite dish to bring to a cookout.
For BONUS entries, choose from any or all of the following, leaving a separate comment for each:
- Like The Law Student’s Wife and Musselman’s Apple Butter on Facebook
- Follow The Law Student’s Wife and Musselman’s on Twitter
- Tweet about the giveaway using the following text: “Visit @LawStudentsWife to #win a summer party #giveaway from @Musselmansapple http://bit.ly/11eGHWz”
- Follow The Law Student’s Wife on Pinterest
Five ways to win, one sweet summer prize, and so many ways to use apple butter this summer.
Now if you’ll excuse me, I have some Apple Butter Cheddar Dill Biscuits to devour.
Giveaway is open to residents in the U.S. only. One winner will be selected from the comments section below via Random.org. The winner will be notified via email and will have 48-hours to respond, at which point a different winner will be chosen. Giveaway will remain open until 11:59 p.m. CST on Wednesday, May 29th. Musselman’s provided me with a complimentary jar of apple butter and small grill flipper for this post; no other compensation was received. All opinions are, as always, 100% my own.
Apple Butter Cheddar Dill Biscuits
- 1 1/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 4 tablespoons cold butter (1/4 cup) cut into cubes
- 1/2 cup Musselman’s Apple Butter
- 1/2 cup cold buttermilk
- 1 cold large egg beaten
- 3/4 cup shredded reduced fat cheddar cheese
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dillweed)
- Preheat oven to 425 degrees F. Line a 9x13 inch baking sheet with parchment paper or a silpat mat (or leave ungreased).
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt.
- Add butter pieces, ensuring that they are very cold. Mix on low speed, just until the butter resembles peas (if you are having trouble breaking apart the butter, try cutting in by hand with a fork.) You should still be able to clearly see the pieces of butter.
- In a separate bowl, combine the apple butter, buttermilk, and egg. Add all at once to flour mixture, and stir by hand (or beat on low) just until the dough begins to come together. Stir in the cheddar and dill, until roughly combined.
- Dump batter onto a lightly floured surface and knead by hand about 10 times.
- Add a bit more flour to your work surface. Roll or pat dough into a 1-inch thickness (make sure it's 1 inch!). Cut into 2-inch rounds with a lightly-floured biscuit cutter or cut into 2-inch squares with a sharp, lightly floured knife. Combine scraps and reshape to cut more biscuits. Place on prepared baking sheet.
- Bake for 12-14 minutes until lightly golden on top. Serve warm with apple butter.
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