Caramel Apple Biscuits

Looking for a seasonal dessert that’s easy to make? Skip the dough-making and try this recipe! Using a can of biscuit dough, these caramel apple biscuits are simple to assemble and bake. Simply top them with caramel and chopped walnuts after baking and enjoy!

 

Prepare the Apples

We all know the century-old trick of adding lemons to your apples to prevent them from browning. But did you know that a little lemon can brighten up the flavor, as well? By adding an extra teaspoon of lemon juice, there’s a bit of acidity to balance out its sweetness. If you don’t use an apple corer (which I don’t), there’s an easy trick to getting your apples cut, seeded, and diced in just a few minutes. And, spoiler, I don’t peel my apples for this recipe!

• Slice the apples in quarters. Cut them in half and then in half, again.
• Place the quarters on a secure cutting board. At a 45º angle, slice the inside of the apples to remove the core.
• Add the quartered apples to a mixing bowl and toss with half the lemon juice.
• Continue to dice the apples.

Choosing your apple spices

Depending on the time of year, you may want to choose a set of spices over another. For Fall, I always go classic cinnamon. As we move into the Winter, I add more warmth to the spices. A few variations of the spices include:

• Cinnamon and nutmeg
• Cinnamon and clove
• Allspice
• Pumpkin pie spice

 

Prepare the Biscuit Dough

Because you’re using premade biscuit dough, this is relatively simple. To make things easy, start by cutting parchment paper into eight squares about twice the size of the pre-cut biscuits. This allows you to stack the dough after you’ve rolled it out, without sticking to one another. Try this method of rolling out and preparing the dough:

• Cut parchment paper into squares.
• Separate pre-cut biscuits from the can of dough.
• On a wooden cutting board or butcher block, roll out biscuits to about twice their size.
• Work with dough fresh from the refrigerator to avoid sticking (you shouldn’t need to flour the surfaces).
• Cover each rolled out biscuit with a piece of parchment paper and set aside.

 

Assemble the Caramel Apple Biscuits

Ready for the fun part? Assembling the caramel apple biscuits is probably my favorite part of this recipe. You can prepare the caramel while they bake, but we’ll cover that later. For the assembly, you’ll need:

• Large sheet pan
• Parchment paper
• Large spoon
• Apple mixture
• Rolled-out biscuits
• Mesh sieve
• Additional mixing bowl

Start by keeping your biscuit dough on the parchment paper. This will make it easier to arrange them on the sheet pan. Pour the spiced apples into a mesh sieve, reserving the liquids left behind. You’ll want to use this during assembly.

 

 

Place the apples into your additional mixing bowl. Using a large spoon, scoop your apple mixture onto the center of the dough. Add a teaspoon of the liquid onto the top of the apples and start wrapping the dough. If you’ve ever made Bao, it’s very similar.

 

• Bring opposite edges of the biscuit dough together (like you’re making a taco) and pinch.
• Continue this method until the biscuits are completely secured.
• When you’ve finished assembling all the biscuits, flip them upside down and arrange on the sheet pan about 2 inches apart.
• Drizzle a teaspoon of reserved apple liquids over the top of each biscuit.
• Bake according to the recipe below and continue to make the caramel.

 

Prepare the Caramel

Ok, let’s be clear about one thing. Making homemade caramel is not always as easy as it sounds. It can be very temperamental and can burn in a matter of seconds. However, if you’re up for it or you’re already a caramel-making master (congratulations), proceed. You can always use storebought caramel, you will not be judged!

 

 

I follow the Broma Bakery caramel recipe, but I’ll share some tips from my experience.

• When instructed to gently swirl the sauce pan, really be gentle. Any sugar that creeps its way up the pan can burn and ruin your caramel.
• Substitute coconut cream for heavy cream to make this (mostly) dairy-free (with the exception of butter).
• Use a glass jar to store caramel, allowing it to cool.
• Set aside until the caramel apple biscuits are ready.

 

 

Alright, you’re ready to get baking!