Sorry about the title, I had to pay homage to one of the Tom Hanks’ classics, BIG. I promised you the recipe to the apple cheddar biscuits that I made with the meal from Wednesday’s post. Here it is as promised. I’ll give you a tip. If you don’t have buttermilk on hand, use one cup of regular milk with a tablespoon of apple cider vinegar in it. Let it sit for ten minutes before use. You can actually use any type of vinegar or lemon juice to make the milk “sour” to a buttermilk like consistency. I did this for the first time because I did not have buttermilk on hand. In the future, I will continue to do this because I can never make use of the remaining buttermilk not used in the recipe. Let’s get right down to it…
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cut into small bits
1 ¼ cups shredded sharp Cheddar cheese (5 ounces)
1 apple, peeled, cored, and finely chopped
1 cup buttermilk
1. Mix the flour, sugar, baking powder, baking soda, and salt together with a fork.
2. Cut the butter into the flour mixture until the butter is the size of peas.
3. Mix in cheese, apple, and buttermilk until it is mixed. Do not overmix because it will make the biscuits tough. You want your biscuits to be light and delectable.
4. Scoop the biscuits onto a Silpat or greased parchment paper with an ice cream scoop or spoon. Be sure to make the biscuits the same size in order for the biscuits to bake equally.
5. Bake at 425 for about 15 minutes.