These biscuits are a throw-back to what I would consider my finest culinary creation circa 1989. Only then I called them mini-apple breakfast pizzas. And I’m not sure I can call them my “creation” as I think I ripped off the idea from a fellow first-grader’s mommy at snack time.
Way back when, these little delights were made with biscuits out of a tube, a can of apple pie filling, and shredded cheddar. People were so impressed with with my talent in the kitchen.
Unfortunately, I grew up and my apple breakfast pizzas had to grow up, too. You just can’t wow people with tube-biscuits the way you could when you were six. Which is unfortunate because I love opening those biscuit tubes with the back of a spoon. So satisfying. Oh, well, c’est la vie.
Let’s do this.
Cinnamon-spiced apple slices are going to get sandwiched between layers of flaky, homemade, buttermilk biscuits. We’ll make sure each layer gets hit with plenty of sharp cheddar.
Prep the filling- almost as easy as opening a can- peel and slice apples, toss with sugar and spice.
Put down the tube o’ biscuits. And the spoon. I know, I know, but you get to use a pastry cutter. Those are fun, too.
I own a pastry cutter. Very adult.
Divide the biscuit dough. Roll the heavy half into a rectangle. Spread apples on top.
Sprinkle apples with sharp cheddar. This is no time to be stingy. Roll remaining dough into a matching, but slightly thinner, rectangle and sandwich the apples and cheddar.
Cut into pieces and give each biscuit a little breathing room. A sprinkle of cheese over the top and they’re ready to bake.
Whoa…even better than the original. There might be perks to doing things the grown-up way after all.
- For the Apple Filling
- 2 medium Apples, peeled and thinly sliced
- ½ tsp. Lemon Juice
- ½ tsp. Cinnamon
- ¼ tsp. Nutmeg
- 2 Tbsp. Brown Sugar
For the Biscuits
- 2 c. All-Purpose Flour
- 2 tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
- 1 tsp. Sugar
- 8 Tbsp. (1 stick) Unsalted Butter, cut into ½ inch cubes and very cold
- ¾ c. Buttermilk
- 1¼ c. Grated Sharp Cheddar Cheese
- Preheat oven to 425°. Line baking sheet with parchment paper.
- Toss sliced apples with lemon juice, spices, and brown sugar. Set aside.
- Combine flour, baking powder and soda, salt, and sugar in a medium bowl. Sprinkle cold butter pieces over the dry ingredients and cut in, using a pastry cutter or 2 knives, until the butter is pea-sized. Pour in buttermilk and quickly stir, until the dough just comes together.
- Divide the dough in slightly uneven halves. Using the larger half first, roll out a rectangle, about 8 in by 12 in. Spread apples slices over the biscuit dough, leaving the accumulated juices in the bowl. Sprinkle with about ¾ c. of grated cheddar. Roll remaining biscuit dough into a slightly thinner rectangle of the same dimensions. Place this on top of the apple slices and cheddar. Carefully cut into 8 pieces and pull the individual biscuits apart to allow for even baking. Sprinkle with remaining cheddar.
- Bake biscuits until golden and the cheddar is melted, about 15 minutes. Allow to cool briefly before serving.