Apple Cider Biscuits with Pepper Jelly and Apple Slices
These Apple Cider Biscuits with Pepper Jelly and Apple Slices are phenomenal! I started the week stumped on how to create a dish from “apple cider” for our weekly @supperchallenge. But as I thought about the familiar flavors of apple and buttery biscuits in a fresh way, this dish got better and better. How quickly the week passed and translated into what my daughter is calling my “best recipe” this year. <Seeing that it’s New Years Day today , I’m sure she means the greater year 😆>. True to my daughters thoughts, I baked a second batch immediately, because she devoured the biscuit combination before we could capture the moment.
Taste: All I can think is that this would be heavenly for brunch. I like the balance of butter flavor, sweet and spicy kick and a fresh tartness from the apple
Texture: soft tender biscuit that melts in your mouth, paralleled with the crispness of paper thin apple slices
If you love biscuits and love breakfast or brunch with a hint of sweetness, Apple Cider Biscuits with Pepper Jelly and Apple Slices will be a favorite! Texas Pepper Jelly Rib Candy Apple Habanero is ideal. In Canada, Something Special Gourmet Red Chili Pepper Jelly works well. While you are at it, BC orchards produce for Growers Cider Co, an original cider houses; the Extra Apple Dry is delicious! Cook with me!
Apple Cider Biscuits (with Pepper Jelly and Apple Slices)
- biscuit cutter (or round cookie cutter)
- Parchment paper
- Baking sheet
- butter knives or pastry cutter
- 5 tablespoons cold salted butter
- 5 tablespoons cold shortening
- 2 cups 240 g all purpose flour
- 1¼ teaspoon baking powder
- 3/16 teaspoon table salt
- 1/8 teaspoon white sugar
- ¼ teaspoon cinnamon
- Sprinkle nutmeg
- 3 tablespoon granny smith apple minced fine
- ¾ cup apple cider I like Growers Apple Cider Co – Extra Dry Apple
- 2 tablespoons all purpose flour
- salted butter or cream cheese
- Pepper Jelly preferably Texas Pepper Jelly Rib Candy Apple Habanero sauce or in Canada, Something Special Gourmet Red Chili Pepper Jelly
- Paper thin slices of granny smith or tart apple
- Preheat oven to 425F.
- Cut up butter and shortening into ¼ cubes and store in freezer.
- In medium sized bowl, add flour, baking powder, salt, sugar, cinnamon, nutmeg and minced apple. Stir to mix contents.
- Add butter and shortening into bowl.
- Use two butter knives or pastry cutter to cut butter and shortening into smaller pieces (ideally smaller than pea size). Do NOT mash butter or shortening into a cohesive mixture – the butter and shortening will create tender layers in the biscuit.
- Pour in apple cider and use rubber spatula to quickly mix wet and dry ingredients together by folding together until just combined. Do not use a circular motion to mix, as you want to create and preserve the light tender layers.
- Lightly sprinkle 2 tablespoons flour onto flat surface.
- Allow dough to roll onto floured surface.
- Flip dough so top side is floured and less sticky. Flatten dough into ¾” to 1” round.
- Using a biscuit cutter (I like to use 2 ¾”), cut as many biscuits as possible. Gently lift each biscuit onto a parchment laid baking sheet touching the biscuit dough next to it.
- Gently roll scraps to create one ball and flatten to create last biscuit.
- Bake in oven for 20-25 minutes until bottom edges of the biscuit are brown and you can see the biscuits are cooked between the biscuits. Top edges may also be lightly browned.
- If in a cold environment, when finished baking, turn heat off oven and open door slightly to vent, leaving the biscuits to cool in the oven. This helps prevent them from deflating due to the extreme temperatures.
- Optional: sprinkle with a dash of cinnamon
- Serve with generous spread of butter, pepper jelly and 2-3 layers of apple slices.