Buzz
Photography: Greg Dupree, Prop Styling: Claire Spollen, Food Styling: Emily HallCould there be a more ideal biscuit? Probably not. These biscuits are rich, flaky, and soft, with the perfect blend of smoked cheddar and apples in every bite. Apple cider and sour cream work together to form a buttermilk-like liquid infused with apple flavor, ensuring maximum flavor and tenderness. This Apple Cheddar Biscuits recipe uses the stacking technique for optimal flakiness. Simply stack the dough layers before rolling it out. As they bake, the steam will separate the layers, achieving that flaky texture we all crave.
To make the biscuits tender, it’s important not to overwork the dough. Overhandling activates the gluten, which results in a tougher, denser biscuit. Excessive handling can also cause the butter to melt prematurely, preventing the biscuits from rising and developing those desirable layers.
Ingredients List
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2 cups (240 g) all-purpose flour, extra for dusting
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1 1/2 tsp. granulated sugar
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1 1/2 tsp. baking powder
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1 tsp. kosher salt
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1/4 tsp. baking soda
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10 Tbsp. (5 oz.) unsalted butter, cubed into 1/2-inch pieces
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3 oz. shredded smoked cheddar cheese (roughly 3/4 cup)
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1/2 cup 1/4-inch diced Honeycrisp, Ambrosia, or Pink Lady apple (from 1 apple)
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1 Tbsp. finely chopped fresh chives
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1/3 cup apple cider
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3 Tbsp. sour cream
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1 large egg, beaten
Cooking Instructions
Preheat your oven:
Heat the oven to 425°F and line a baking sheet with parchment paper.
Mix the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Use your fingers, a pastry cutter, or two forks to work the butter into the mixture until it becomes crumbly and the butter is in small pea-sized pieces. Add in the cheese, diced apple, and chives and mix them in evenly.
Incorporate the wet ingredients:
In a small bowl, whisk together the apple cider and sour cream. Pour this into the flour mixture and stir until just combined. Gently press and fold the mixture by hand until a rough, slightly sticky dough comes together.
Shape the biscuits:
Place the dough on a very lightly floured surface and gently shape it into a rectangle, measuring 8 inches by 6 inches. Slice the rectangle into three equal parts across its width. Stack the parts on top of each other, then gently press them back into an 8-by-6-inch rectangle, adding flour to the surface and dough as necessary. Repeat the cutting, stacking, and pressing once more. Roll the dough to a thickness of 1 inch.
Cut and freeze the dough:
Use a floured 2 1/2-inch round cutter to cut the dough, rerolling and cutting any leftover scraps as needed. Arrange the dough circles at least 1 inch apart on a prepared baking sheet. Freeze the dough, uncovered, for 15 minutes. If your freezer is small, you can chill the dough circles on smaller parchment-lined trays or plates instead, and transfer them to a baking sheet before baking.
Bake the biscuits:
Brush the tops of the dough circles with egg wash. Bake the biscuits for 16 to 19 minutes, or until golden and fully cooked. Allow them to rest in the pan on a wire rack for 10 minutes. Serve them warm.
Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily HallMake Ahead: These biscuits taste best when enjoyed the same day they’re baked, especially while they’re still warm. However, if you need to store them, place them in an airtight container at room temperature for up to one day. Reheat gently in the microwave or oven before serving. Alternatively, you can assemble the biscuits in advance and freeze them unbaked and wrapped securely for up to two weeks. Bake as instructed, adding extra time if necessary.
Nutrition Facts (per serving)
| 314 | Calories |
| 20g | Fat |
| 28g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 314 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 12g | 58% |
| Cholesterol 75mg | 25% |
| Sodium 370mg | 16% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 1g | 4% |
| Total Sugars 3g | |
| Protein 7g | 13% |
| Vitamin C 5mg | 5% |
| Calcium 145mg | 11% |
| Iron 2mg | 9% |
| Potassium 79mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
