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 apple butter. Its rich flavor rocks my peanut butter toast, jazzes up my weekend waffles, and is essential to my Apple 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 biscuit,” 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.
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.
As if their buttery-appley-cheesy-fresh flavor is not enough, apple butter biscuits are fabulously portable!
Bring these flakey nuggets of joy to your next BBQ or potluck. You will make many friends and zero leftovers.
Now if you’ll excuse me, I have some biscuits to devour!
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 9×13 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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