Apple Cheddar Biscuits

Apple Cheddar Biscuits - tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime.

2 cups all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. baking soda
1 tsp. granulated sugar
½ tsp. kosher salt
1 cup buttermilk, cold
½ cup unsalted butter, melted and cooled slightly
¾ cup sharp cheddar cheese, shredded
¾ cup apples, chopped

Preheat oven to 475°F (245°C/225°C fan, Gas Mark 9). Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.

In a medium bowl, combine cold buttermilk and the slightly cooled melted. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.

Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the cheddar cheese and chopped apples.

Grease a ¼ cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit. The biscuits should measure about 2¼" in diameter and 1¼" high. Repeat with remaining batter, spacing biscuits about 1½" apart.

Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 12-14 minutes.

Transfer biscuits to wire rack and let cool for 5 minutes. Serve with honey, optional, but so good.

Makes 9 servings.

Nutritional Information:
Calories: 254kcal, Carbohydrates: 25g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 344mg, Potassium: 176mg, Fiber: 1g, Sugar: 3g, Vitamin A: 459IU, Vitamin C: 1mg, Calcium: 144mg, Iron: 1mg