Description
These Apple Cinnamon Swim Biscuits are a delightful twist on classic biscuits, incorporating tender diced Granny Smith apples cooked in butter and brown sugar, folded into a vanilla-infused biscuit dough, then baked to golden perfection. Finished with a sweet powdered sugar glaze, they offer a perfect balance of fruity sweetness and flaky texture, ideal for breakfast or a comforting snack.
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: Set the oven to 450°F (232°C). This high temperature is essential to achieve a good rise in the biscuits and a golden, flaky crust. Spray a 9×9-inch baking dish with nonstick cooking spray and set aside.
- 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 melt completely. Bring the mixture to a simmer and cook while stirring constantly for 8 to 10 minutes, until the apples soften but retain a slight texture and appear lightly translucent. Remove from heat and allow to 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. Mix well to ensure even distribution and to avoid lumps.
- Combine Wet and Dry: Pour 2 cups heavy cream and 1 teaspoon vanilla extract into the dry ingredient mixture. Gently fold the wet and dry ingredients together using a spatula or spoon; do not overmix to maintain biscuit fluffiness. If dough appears too sticky, add 1 tablespoon flour and fold gently until manageable.
- Incorporate Apples: Once the apple mixture has cooled slightly, fold it into the biscuit dough carefully to distribute apples evenly and keep the dough moist.
- Shape and Bake: Spread the biscuit mixture evenly in the prepared baking dish. Place the dish in the preheated 450°F oven. Bake for 30 to 35 minutes until the top is golden brown and the biscuits are cooked through.
- Prepare Glaze: While the biscuits are cooling, whisk together 1 cup powdered sugar and 3 tablespoons milk in a small bowl until smooth. Adjust milk quantity if needed to achieve a drizzling consistency.
- Glaze Biscuits: Drizzle the glaze evenly over the cooled biscuits. Let the biscuits rest for a few minutes before serving to allow flavors to meld.
Notes
- Ensure the oven is fully preheated to 450°F for the best rise and crust.
- Do not overmix the dough to keep the biscuits tender and flaky.
- Fold in apples gently to avoid breaking them down too much; small chunks add texture.
- Chilling the butter before mixing helps create flakier biscuits.
- The glaze can be adjusted in consistency by varying the amount of milk.
- These biscuits are best served slightly warm for optimal flavor.
- Use aluminum-free baking powder to avoid any metallic aftertaste.
