Introduction

These Apple Biscuits with Honey Butter Glaze combine tender, flaky layers with warm spices and a touch of sweetness. Perfect for breakfast or an afternoon treat, they bring the cozy flavors of fall right to your kitchen.

A white bowl lined with a soft white cloth holds a stack of round, golden-brown biscuits with a slightly rough texture on top. The biscuits are piled in the center, with six visible, their edges showing a light crumbly texture, and a soft, fluffy inside peeking through a small break in one biscuit. In the background on the left, additional biscuits lie on a white marbled surface, adding depth to the image. The scene is set on a colorful woven cloth beside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/2 cups All-Purpose Flour (plus more for dusting the surface)
1 tablespoon Baking Powder (plus 1 teaspoon)
1 teaspoon Baking Soda
2 teaspoons Sugar
1 teaspoon Salt
1 teaspoon Ground Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cardamom
1/4 teaspoon Ground Cloves
1 cup Butter (Cold)
1/2 cup Apple (Grated)
1 cup Buttermilk (Chilled)
3 tablespoons Unsalted Butter (Chilled)
3 tablespoons Honey
Pinch Salt

Instructions

Step 1: Preheat the oven to 425°F. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and all the spices: cinnamon, nutmeg, ginger, cardamom, and cloves.
Step 2: Cut in the cold butter and grated apple using a pastry cutter, fork, or your hands. Mix until coarse crumbs form and the mixture sticks together well when squeezed.
Step 3: Gently stir in the chilled buttermilk, folding it in with a rubber spatula until just combined.
Step 4: Flour a clean work surface generously and have extra flour on hand to dust your hands and the dough as needed.
Step 5: Scatter flour over the sticky dough in the bowl, incorporating any dry bits from the bottom to manage the wetness.
Step 6: Turn the dough onto the floured surface, flour your hands, and knead a few times until it becomes easier to handle.
Step 7: Pat the dough into an oblong oval about an inch thick. Fold the short sides towards the center like an envelope to create layers.
Step 8: Press the folded dough down and gently pat it back into the oval shape. Repeat this folding and pressing process a total of seven times.
Step 9: Cut the dough into 3- to 4-inch circles and place them on an ungreased baking sheet or two round cake pans.
Step 10: Bake for 20 minutes or until golden and risen.
Step 11: While baking, melt the unsalted butter in a medium saucepan over medium heat. Stir in the honey and a pinch of salt to create the glaze.
Step 12: When the biscuits come out of the oven, brush them generously with the warm honey butter glaze.

Tips & Variations

Use tart apples like Granny Smith for a brighter flavor that balances the sweetness.
For extra flaky layers, keep the butter cold and handle the dough as little as possible when mixing.
Try adding chopped nuts or raisins into the dough for texture and a twist on flavor.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze biscuits wrapped tightly in plastic wrap and a freezer bag for up to 3 months. Reheat in a warm oven for 5–10 minutes or in a toaster oven to restore crispness.

How to Serve

A close-up image of a single biscuit on a white plate placed on a white marbled surface, with the biscuit split open to show its soft, crumbly beige inside and a small pool of melted butter on the plate near the split part. The top of the biscuit has a golden-brown crust with a slightly shiny and textured surface. In the background, there is a partially visible biscuit pan with more biscuits and a white cloth partially covering it, along with a colorful fabric piece with bright patterns. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used if you add 1 tablespoon of lemon juice or vinegar per cup to sour it, which mimics the acidity of buttermilk and helps the biscuits rise properly.

How do I get flaky layers in my biscuits?

Keep your ingredients, especially the butter, cold and fold the dough several times as instructed. This creates thin layers of butter and dough that puff up separately when baked, resulting in flakiness.