Weather: 27 degrees
What I’m listening to: wind gusting against the windows, trees whooshing
November is here. The jack-o-lanterns have been snuffed out, the candy has been sorted, and the costumes have been tucked away. And this all means that it’s time to begin thinking about Thanksgiving. Have you looked at your calendar yet? Thanksgiving falls early this year and it’s only exactly three weeks away from today. I had better get to work on those Thanksgiving recipes pronto!
Whether it’s a yeasty roll or a buttery biscuit, there’s almost always a bread offering on the Thanksgiving table. As soon as I saw this Cheddar Apple Biscuit recipe posted by my good friend Jeran at Oleander and Palm, I knew I had to make them as soon as possible. Tender, flaky biscuits with subtle sweetness from the shredded autumn apples, punctuated with melted sharp cheddar cheese. I love that this is a classic biscuit all dressed up for a special occasion, perfect to get some extra attention as a part of your Thanksgiving menu.
Cheddar Apple Buttermilk Biscuits
Adapted from [Oleander and Palm|http://www.oleanderandpalm.com/2012/10/cheddar-apple-biscuits.html]
Yields: 8 biscuits
- 2c flour
- 1T baking powder
- 1/2t cream of tartar
- 2t sugar
- 1/4t salt
- 1/2c cold butter, cut into small pieces
- 1c apple, peeled and grated
- 1/2c cheddar cheese (sharp recommended), grated
- 2/3c buttermilk
Preheat oven to 400. Line a baking sheet with parchment paper.
To a mixing bowl, add flour, baking powder, cream of tartar, sugar, and salt. Stir together. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles crumbs. Stir in the apples and all but 3 tablespoons of the cheese.
Add the buttermilk and stir gently to moisten until it just comes together (more buttermilk can be added by the tablespoon, if needed).
Turn the dough out onto a lightly floured work surface and pat or roll the dough into 1/2 inch thickness. Cut biscuits using a biscuit cutter. Place the biscuits onto the prepared baking sheet. Top each biscuit with some of the remaining cheddar cheese. Bake 12-15 minutes.
Best served hot from the oven.
