These cheesy, flaky biscuits are infused with the delicate sweetness of apples.
This apple cheddar biscuits recipe uses the stacking method to guarantee flaky biscuits.
Simply stack pieces of dough together before rolling it out.
Photo:Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily Hall
As the biscuits bake, the steam created will lift the layers, creating that sought-after flakiness.
The key to tender biscuits is not overworking the dough.
Overworking biscuit dough activates the gluten, leading to a tougher, denser texture.
Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily Hall
This recipe was developed by Tricia Manzanero.
)unsalted butter, cut into 1/2-in.
cubes
3oz.smoked cheddar cheese, shredded (about 3/4 cup)
1/2cup 1/4-in.
Stir in cheese, apple, and chives.
Press and fold mixture together by hand until a rough, slightly sticky dough forms.
Roll out the biscuits:
Turn dough out onto a very lightly floured surface.
Pat into an 8-by-6-inch rectangle.
Cut rectangle crosswise into thirds.
Repeat cutting, stacking, and patting once more.
Roll dough to a 1-inch thickness.
Place dough circles at least 1 inch apart on prepared baking sheet.
Chill in freezer, uncovered, for 15 minutes.
(If you have a small freezer, chill dough circles on small parchment-lined trays or plates instead.
Transfer to a baking sheet when ready to place in oven.)
Bake biscuits:
Brush tops of dough circles with egg.
Bake until golden and cooked through, 16 to 19 minutes.
Let stand in pan on a wire rack for 10 minutes.
Gently reheat in microwave or oven before enjoying again.
Or, assemble the biscuits and then freeze, unbaked and wrapped well, for up to 2 weeks.
Bake as directed, adding more time if needed.
2,000 calories a day is used for general nutrition advice.
