• Apple Cinnamon Coffee Cake Biscuits

    Well well well, another week into September, and I’m still alarmed at how fast this year is moving. Not so alarmed, however, that I didn’t leap wholeheartedly into Fall baking before the official start of the season. As far as I’m concerned, once September hits, it’s Fall. And what comprises fall baking? Apples! Cinnamon! Biscuits! Whatever your heart desires! This week’s recipe has a little bit of everything, some brown sugar cinnamon sauteed apples and some brown butter streusel, folded all cozy into a biscuit dough and slathered with cinnamon glaze. I give you, Apple Cinnamon Coffee Cake Biscuits.

    I went on my first ever grown-up business trip this past week, which was a huge win for me since thinking about the airport usually strikes fear in my heart. It turned out to be really fun and interesting, and I feel like a certified adult now. I then ended up going back to my parent’s house for the weekend, and I knew I had to take advantage of having a big kitchen again. So, I got my coffee and took a quick walk around my favorite garden, and then got to work.

    A quick note to all, I know that my posts as of late have been not as consistent as usual, please know that I am trying my best, but it’s tough to photograph the things I make when we’re still eating off of paper plates. Rest assured things will be back to normal so soon, I am just settling in!

    Before we get started, here are 5 things to be happy about:
    ONE. Coming home from a long day, lighting a candle, and getting cozy.
    TWO. Halloween decorations.
    THREE. When your alarm goes off but then you remember that it’s Saturday.
    FOUR. Making plans for the weekend to motivate you through the work week.
    FIVE. Doing the “big grocery shop” late on a Sunday evening.

    Inspired in part by recipes from here and here.

    Apple Cinnamon Coffee Cake Biscuits

    All of the best parts of baking for fall, folded into one little biscuit and doused in cinnamon glaze. Apples! Cinnamon! Brown sugar! Streusel! Let's bake!
    Prep Time1 hr
    Cook Time20 mins
    Total Time1 hr 20 mins
    Course: Breakfast, Dessert
    Keyword: apple, biscuits, cinnamon, coffee cake, fall baking
    Servings: 8 biscuits

    Ingredients

    Cinnamon Apples

    • 2 large baking apples; peeled and thinly-sliced
    • 2 Tbsp butter
    • 1 tsp cinnamon
    • 2 Tbsp brown sugar
    • Pinch of salt

    Brown Butter Streusel

    • 1 stick butter
    • 1 cup + 2 Tbsp flour
    • ½ cup white sugar
    • 3 Tbsp brown sugar
    • Pinch of salt
    • 1 tsp cinnamon

    Biscuit Dough

    • 3 cups flour
    • ¼ cup brown sugar
    • tsp baking powder
    • 1 tsp salt
    • ¾ cup butter; cold and grated on a box grater
    • cup whole milk; plus more for brushing
    • Raw sugar; for sprinkling

    Cinnamon Glaze

    • ½ cup heavy cream
    • 3 cups powdered sugar
    • 2 tsp cinnamon
    • 1 tsp vanilla extract

    Instructions

    Cinnamon Apples

    • Place the apples, butter, cinnamon, brown sugar, and salt in a large saucepan over medium heat. Stir to combine all the ingredients until the butter melts completely. Allow the apples to cool in a bowl while you prepare the rest of the parts.

    Brown Butter Streusel

    • In the same pan as before, melt the stick of butter over medium heat, stirring frequently, until the butter becomes nutty and fragrant and golden brown.
    • In a separate bowl, whisk together the flour, white and brown sugars, salt, and cinnamon. Drizzle the brown butter over the flour mixture, and stir until it comes together in crumbles. Cool the streusel in the fridge while you make the dough.

    Biscuit Dough

    • Preheat your oven to 400°F. In a large bowl, combine the flour, brown sugar, baking powder, and salt. Add in the grated butter and mix with your hands until it's about pea-sized and crumbly. Add a cup of the milk and stir until a dough begins to form, adding the remaining ¼ cup as necessary- you may not need all of it!
    • Dump the dough into a floured surface and work it gently with your hands into one cohesive ball. Roll out into a rough 9" x 13" rectangle, making sure nothing is sticking.
    • Spread the apples into an even layer on half of the dough, and then add a layer of the streusel on top. Fold the other half of the dough on top of the filling and gently seal the edges so that nothing falls out while you cut the biscuits.
    • Using a sharp knife or bench scraper, cut the dough into 8 biscuits. Carefully transfer each biscuit to a parchment paper-lined baking sheet. Brush the tops with milk and sprinkle generously with the raw sugar.
    • Bake for 20-22 minutes, until the tops are golden brown and crisp. Allow to cool slightly before glazing and serving.

    Cinnamon Glaze

    • In a bowl, whisk together all the glaze ingredients until a thick but pour-able glaze forms, adding more heavy cream or powdered sugar as necessary until the desired consistency is reached. Cover each biscuit with a generous amount of glaze and enjoy!!

    Into more scones and biscuits? Look here, here, and here!

  • Pumpkin Biscuits with Bacon and Hot Honey Butter

    Well well well, another Tuesday is here, and boy do I have another fall recipe for you. This week, Pumpkin biscuits, but not JUST pumpkin biscuits. These babies are studded with crisp, salty bacon, AND just when you thought it couldn’t be better, I give you two words. Hot. Honey. Yes, honey infused with chiles, aka the best combination of sweet and spicy and an excellent addition to the softened butter you’ll be slathering on these guys as soon as they leave the oven. That’s right, hot honey butter is also included in this deal, and it is a MUST. Borrowed from a similar recipe in Southern Living and tweaked until just right, prepare for these biscuits to be your multi-purpose treat for soups, breakfast sandwiches, or anything else you can think of!

    Don’t we look cute!!

    This weekend, we tried to jam all the fall activities into three days and it was just lovely. With my sisters home for the long weekend, we did an Apple Festival on Saturday, where I stocked up on apples for some life-changing apple fritters (recipe coming soon!). Then on Sunday, we drove out to the South Fork of Long Island to the Hamptons and Montauk to window shop, eat food, and just all around enjoy the fall atmosphere. Columbus Day was saved for the decorating of our house, breaking out the bins of Halloween knick knacks and venturing to the garden center for mums, corn stalks, and pumpkins. A pot of Bolognese and the aforementioned fritters were also on the menu, so all ingredients for a good day.

    But now with all this talk of good days, here are 5 things to be happy about to make your today a little better:

    ONE. Finding that perfect pumpkin.
    TWO. Long weekends, making Sunday night less terrible.
    THREE. Hand pies.
    FOUR. Dogs with food names.
    FIVE. Bed and breakfasts.

    Anyway, enough from me, let’s bake!

    Makes: Approximately 12-16 biscuits
    Prep Time: 20 minutes
    Bake Time: 15 minutes

    Pumpkin Biscuit Ingredients
    adapted from Southern Living magazine

    6 oz. bacon, finely chopped
    2 cups all-purpose flour
    2½ tsp baking powder
    ¼ tsp baking soda
    6 Tbsp salted butter, grated
    ¾ cup canned pumpkin
    ½ cup buttermilk
    1½ extra Tbsp salted butter (divided into 1 and ½ Tbsp.)

    Hot Honey Butter Ingredients

    1 stick salted butter, at room temperature
    4 Tbsp. hot honey (or regular honey if spicy isn’t your thing)

    Steps

    ONE. Preheat your oven to 400ºF. Cook bacon in a cast iron skillet on medium high heat until the bacon is crispy. Drain the bacon on a paper towel lined plate and save the rendered bacon fat in a heat-safe cup or small bowl, we’ll need it in a bit! Wipe down your skillet with a paper towel and then place in the oven to heat.

    TWO. Combine the flour, baking powder and baking soda in a large bowl. Add the butter and cut into the flour mixture using your hands or a pastry blender. I like to grate my butter for this because I find that a) it’s way easier to break up quickly with my hands without overheating it (warm butter = no flaky biscuits!), and b) the smaller bits are easier to distribute evenly throughout the whole dough. When coarse crumbs of dough begin to form, pop the bowl in the freezer for 10 minutes to chill.

    THREE. In a small bowl, whisk together the pumpkin and buttermilk, then add the crisped bacon. Add this mixture to the flour mixture in the large bowl and stir until just combined, it’s very important that you don’t over-mix this or the biscuits will be too tough.

    FOUR. On a lightly floured surface, roll out your biscuit dough to about an inch thickness. Using a 2½ inch round cutter, cut the dough into 8 biscuits. Remove your skillet from the oven and melt a ½ Tbsp. of butter with a ½ Tbsp. of the bacon fat from before and swirl to coat the entire pan. Arrange the biscuits in the skillet so that they’re all cozy and the sides are all touching. Brush the tops with another tablespoon of melted butter. Bake for about 15 minutes, or until the tops are puffed and golden brown.

    FIVE. While the biscuits are baking, combine the stick of butter with the 4 tablespoons of honey. Chill in the refrigerator for 10 minutes or so if the mixture seems too soft. These biscuits are best eaten fresh out of the oven, halved, and generously buttered.

    YUM! xoxoxoxoxD