Homemade apple butter is a delicious topping for all kinds of things, such as toast, muffins and even yogurt and oatmeal. Since I make it in the fall, I tend to serve it with biscuits and dinner rolls during big holiday dinners, too. This year I wanted a change of pace and decided to stuff my biscuits with the apple butter instead of serving it on the side.
These Apple Butter-Stuffed Buttermilk Biscuits are buttery, flaky biscuits that have a small pocket of apple butter baked inside of them. The apple butter adds a nice sweetness to the biscuits, and makes these a tasty snack, in addition to being a tasty side dish. I roll my biscuit dough out in a much thinner layer than I usually do and cut out twice as many rounds. I add the apple butter to the center of half of the rounds, just as I would do if I were making sandwich cookies, and place another biscuit round on top. The warm apple butter is a great treat when you’re biting into a freshly baked biscuit.
Usually I work biscuit dough on a well-floured surface. Since I was planning to stuff these, I wanted the dough to be a little on the sticky side so that I would get a good seal around the filling with my dough. Use flour sparingly and use a bench scraper if necessary to get the cut biscuits off your work surface. If you do find that your biscuit dough isn’t sticky enough to form a tight seal, simply wet the edges of the dough with a little water and pinch to close. Even if some of the apple butter escapes during baking, it’ll still create a sweet center in each of the biscuits and they will still be delicious – you just might want to serve them with a little extra apple butter on the side.
Apple Butter-Stuffed Buttermilk Biscuits
2 cups all purpose flour (or use half whole wheat)
2 tsp baking power
3 tbsp sugar
1/4 tsp salt
1/2 cup butter, chilled and cut into 6-8 pieces
3/4 cup + 2 tbsp buttermilk
approx 1/3 cup apple butter, plus more for serving
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar and salt. Add in butter pieces and toss to coat. Using your fingers, rub butter into flour mixture, breaking the butter up into chunks the size of large peas. Add in 3/4 cup buttermilk and stir until a slightly sticky dough forms. If dough is dry, add additional tablespoon or two of buttermilk to moisten it.
Turn dough out onto a lightly floured surface and knead for 1-2 minutes, until smooth. Remove excess flour from work station.
Roll dough into a sheet about 1/3 inch thick. Using a 2 1/2 inch biscuit (or other round) cutter, cut rounds of dough. Dough can be rerolled, if necessary. You should get 12-14 rounds, depending on the size of your cutter. Place a scant tbsp of apple butter in the center of half of the biscuit rounds. Place a second round on top (stickier side down) and press to seal. Wet the seams with a little water, if necessary. Transfer to prepared baking sheet.
Bake for 20 minutes, or until golden.
Cool on a wire rack and serve warm, with additional apple butter.
Makes 6-7 biscuits. Recipe can be doubled.