Savory Sweet Apple Cheddar Biscuits

Jack and I went apple picking 2 weekends ago, and picked about 30 pounds of apples. And you know what, not one bit of pie was made! I hate admitting that, because well, that was the whole reason we went picking in the first place! Instead, we made caramel apples, which turned out terribly, ate apples as snacks, made homemade apple butter, and made Apple Cheddar Biscuits, using my all time favorite, Cabot Hunter's Sharp Cheddar Cheese.





Apple Cheddar scones have been popping up on a few blogs that I follow, but personally, I hate the stickiness of scone dough, and would rather not break out my rolling pin if ever possible. Therefore, I set out to make drop biscuits. The recipe I found here, was a terrific idea, but in actuality, I had to make a couple changes based on the outcome of the dough. Overall though, I enjoyed these biscuits a lot because of the sweet and savoriness. I love the tang from the onions, and the faint sweet taste of the apples. The cheese was not overwhelming at all, even though I added an extra quarter cup. I suggest you do the same if you are a cheese lover! These are a perfect fall treat, and great accompaniment to salads and fall soups!



Apple Cheddar Biscuits
adapted from "What's Cooking TV?"

1 cups flour- I added at least 1/2cup more after my first batch
4 tsp. Magic Baking Powder
1 Tbsp. sugar
1/2 tsp. salt
1/4 cup cold butter
1 cups shredded P'tit Québec Cheddar Cheese- I used Hunter's Sharp Cabot, and added an additional 1/4c
1 cups grated peeled apples (about 1 large)- Use a baking apple as you do not want sweet flavored apples overtaking the savory flavors
2 green onions, chopped
3/4 cup milk

Preheat oven to 425ºF. Mix flour, baking powder, sugar and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cheese, apples and onions. Add milk; stir just until dry ingredients are moistened. (Do not overmix.)
Drop 1/4 cupfuls of dough onto greased or parchment paper-covered baking sheet
Bake 15 min. or until lightly browned. Remove to wire racks; cool slightly. Serve warm.



I learned quite a bit from using this recipe. After I had put together all of the ingredients according to instructions, I thought that the batter looked much too runny, but I trusted that it was okay. My first batch of biscuits turned out to be more like pancakes. I added the additional flour after this point, and the remaining biscuits baked up splendidly.