Description
Delight in these Apple Cinnamon Swim Biscuits, a perfect balance of tender, flaky biscuits filled with soft, cinnamon-spiced Granny Smith apples and topped with a sweet, smooth glaze. Baked at high heat to achieve golden crusts and a fluffy interior, these biscuits are an irresistible treat for breakfast or afternoon tea.
Ingredients
Scale
Apple Mixture
- 2 cups (about 250g) peeled, cored, small diced Granny Smith apples
- 2 tablespoons (28g) salted butter
- 2 tablespoons (25g) light brown sugar, packed
- 1 teaspoon ground cinnamon
Biscuit Dough
- ½ cup (1 stick, 113g) salted butter, chilled
- 2 ½ cups (312g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon aluminum-free baking powder
- 2 cups (480ml) heavy cream
- 1 ½ teaspoons vanilla extract (divided: 1 teaspoon in dough, ½ teaspoon reserved)
Glaze
- 1 cup (120g) powdered sugar
- 3 tablespoons (45ml) milk
Instructions
- Preheat Oven and Prepare Dish: Set your oven to 450°F (232°C) to ensure the biscuits rise nicely and develop a golden flaky crust. Spray a 9×9-inch baking dish with nonstick cooking spray and set aside to prevent sticking.
- Cook Apple Mixture: In a large skillet over medium heat, combine diced Granny Smith apples, 2 tablespoons salted butter, 2 tablespoons packed light brown sugar, and 1 teaspoon ground cinnamon. Stir occasionally until the butter and sugar completely melt. Bring to a simmer, stirring constantly for 8 to 10 minutes, until apples soften and become lightly translucent but retain some texture. Remove from heat and let cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, and 1 tablespoon aluminum-free baking powder until evenly combined and lump-free.
- Combine Wet and Dry Mixtures: Pour 2 cups heavy cream and 1 teaspoon vanilla extract into the dry ingredients. Gently fold with a spatula to combine until just mixed, avoiding overmixing to keep the biscuits fluffy. If the dough is too sticky, add 1 tablespoon flour and fold gently until manageable.
- Incorporate Apples into Dough: Once the apple mixture has cooled slightly, fold it carefully into the biscuit dough to distribute evenly and maintain moisture.
- Bake the Biscuits: Spread the biscuit mixture evenly in the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes until the top is golden brown and the biscuits are fully cooked through.
- Prepare the Glaze: While the biscuits cool, whisk together 1 cup powdered sugar and 3 tablespoons milk in a small bowl until smooth. Adjust milk quantity as needed to achieve a pourable consistency.
- Glaze and Serve: Drizzle the glaze evenly over the cooled biscuits. Allow them to rest a few minutes to let flavors meld before serving.
Notes
- Use Granny Smith apples for the perfect balance of tartness and texture in the biscuits.
- Aluminum-free baking powder ensures a cleaner taste and better rise.
- Be careful not to overmix the dough to keep biscuits tender and flaky.
- Allow the apple mixture to cool slightly before folding into the dough to prevent melting the cream.
- High oven temperature is key for a crisp crust and fluffy interior.
- Adjust glaze consistency by varying the milk amount to your preference.
