These Apple Cheddar Biscuits are rich, flaky, and soft, packed with smoked cheddar and apples in every tasty bite. The combo of apple cider and sour cream works together to make a buttermilk-like mixture that really amps up the apple flavor and tenderness.

Apple Cheddar BiscuitsPhoto byReal Simple Magazine

This apple cheddar biscuit recipe uses a stacking technique to ensure those perfect flaky layers. Just stack the dough pieces before rolling them out, and as they bake, the steam will help lift those layers for that amazing flakiness.

Ingredients for this recipe:

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Apple Cheddar Biscuits

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These cheesy, flaky biscuits are infused with the delicate sweetness of apples.

By Tricia Manzanero Published on September 20, 2024RatePRINTShare

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Prep Time:35 minsTotal Time:1 hr 15 minsServings:8Yield:8Jump to Nutrition FactsJump to recipe

Could there be a more perfect biscuit? Unlikely. These biscuits are buttery, flaky, and tender with smoked cheddar and apples present in every delicious bite. Apple cider and sour cream join forces to create a buttermilk-esque liquid with the essence of apple for maximum apple flavor and tenderness. This apple cheddar biscuits recipe uses the stacking method to guarantee flaky biscuits. Simply stack pieces of dough together before rolling it out. As the biscuits bake, the steam created will lift the layers, creating that sought-after flakiness.

The key to tender biscuits is not overworking the dough. Overworking biscuit dough activates the gluten, leading to a tougher, denser texture. Over-handling the dough can also cause the butter to melt, which will prevent the biscuits from rising and forming layers.

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 10 tablespoons unsalted butter, cut into 1/2-in. cubes
• 3 ounces smoked cheddar cheese, shredded (about 3/4 cup)
• 1/2 cup apples cut into 1/4-inch pieces, Honeycrisp, Ambrosia, or Pink Lady
• 1 tablespoon finely chopped fresh chives
• 1/3 cup apple cider
• 3 tablesoons sour cream
• 1 large egg, beaten

How to make these biscuits:

Start by preheating your oven to 425°F and get a baking sheet ready by lining it with parchment paper.

Next, mix the dry ingredients together. In a big bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Then, using your fingers, a pastry cutter, or two forks, work in the butter until the mixture looks crumbly and the butter is about the size of peas. Toss in the cheese, apple, and chives.

Add the wet ingredients. In a small bowl, whisk together the cider and sour cream, then mix it into the flour mixture until everything is just combined. Use your hands to press and fold the mixture until you have a rough, slightly sticky dough.

Roll out the biscuits! Turn the dough onto a lightly floured surface and shape it into an 8-by-6-inch rectangle. Cut this rectangle into thirds across the width. Stack the pieces on top of each other, then pat them back into an 8-by-6-inch rectangle, adding a bit of flour as needed. Do this cutting, stacking, and patting one more time, then roll the dough out to about 1 inch thick.

For the next step, cut out the biscuits. Use a floured 2 1/2-inch round cutter to cut the dough, re-rolling and cutting any scraps as necessary. Place the circles on the prepared baking sheet, making sure they’re at least 1 inch apart. Pop them in the freezer, uncovered, for 15 minutes. If your freezer is small, you can chill the circles on smaller trays or plates and then transfer them to the baking sheet later.

Finally, bake those biscuits! Brush the tops with egg wash and bake until they’re golden and fully cooked, which should take about 16 to 19 minutes. Let them cool in the pan on a wire rack for 10 minutes before serving them warm. Enjoy!

PRO TIP: To make soft biscuits, the trick is to avoid overworking the dough. When you knead it too much, the gluten gets activated, making the biscuits tough and dense. Plus, if you handle the dough too much, the butter can melt, which stops the biscuits from rising and getting those nice layers.

How to serve these biscuits:

These biscuits are best enjoyed fresh out of the oven, especially when they're warm. If you need to save some, just place them in an airtight container at room temperature for up to a day.

You can reheat them in the microwave or oven before serving again. Alternatively, you can prepare the biscuits and freeze them unbaked, making sure they're wrapped up tight, for up to two weeks. When you're ready to bake, just follow the instructions and add a little extra time if necessary.

This recipe was created by Real Simple Magazine.