Autumn Cinnamon Apple Biscuits

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In the middle of pumpkin-everything-season make sure you don’t neglect those sweet, crisp apples. These biscuits are flavored with the essence of autumn – cinnamon, and they are packed full of juicy apples.

Fall is finally here. I love having the house open and listening the rustling of the leaves as they just begin to dry out. As soon as it cools down outside I crave baking and cooking stews on the stove all day long. I have to say though, if all my experiments end up like this one I will be one very happy girl!

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The squirrel seems a little suspicious of the leaf-shaped apple biscuits, but I think it’s just because they are following him a little too closely. You can expect a tender crumb, moist biscuit with a consistent light flavor of cinnamon with frequent bursts of apple.

These biscuits bring the taste of apples to a perfect breakfast biscuit. Made with whole wheat and just a touch sweetness and cut out in maple leaves it bring fall right to your table. If you’d like them a little sweeter make an icing with some powdered sugar and a few drops of maple extract.

Autumn Cinnamon Apple Biscuits

  • 2¼ cups whole wheat pastry flour (or mix of all purpose and whole wheat pastry flour)
  • ¼ cup brown sugar or coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ⅛ teaspoon allspice
  • ⅓ cup coconut oil
  • 2 medium apples peeled and chopped (about 1 1/2 cups)
  • ½ cup unsweetened nondairy milk
  • ½ cup plain coconut or soy yogurt

Preheat the oven to 375 degrees and oil 2 baking sheets.

Combine the flour, sugar, baking powder, salt, cinnamon and allspice in a large mixing bowl. Mix well.

Cut in the coconut oil with a pastry blender or with 2 forks until the mixture resembles a course cornmeal.

Stir in the apples, milk and yogurt just until combined. Pour out the mixture onto floured cutting board patting the dough to about 1/2 inch thickness.

Using a round biscuit cutter or seasonal cookies cutter, cut out the biscuits and place on greased baking sheet.

Reform your dough and pat down again to 1/2 inch and cut out more biscuits. Repeat until all the dough is used.

Cook for 20 to 25 minutes or until bottoms are browned and the middle of the biscuit is firm.

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Comments

  1. Those look NICE AND HEARTY! And I love the leaf shape!

  2. Hi,
    These look absolutely wonderful. Just one question, though. Plain soy yogurt (or any kind of soy yogurt, for that matter) is kind of hard to come by where I live. Could I substitute something for it?

    • Kathy Hester says:

      You could use coconut or almond yogurt, but I’m thinking that might not be available either. You could use cashew cream, vegan sour cream or even pureed white beans.

      • Oh good! I’ll try the sour cream….fairly certain I saw that at the store. Do you think apple sauce or silken tofu would work? They look really delicious, so I’m itching to try them :-P

        • Kathy Hester says:

          Apple sauce should work but they will not stay as moist after the day you make them. Silken tofu might work too if you blend it with some nondairy milk to make it the consistency of yogurt.

  3. This is just the kind of yumful baking I love doing on a chilly Sunday morning to fill up the house with warm cinnamony goodness. They would be delicious I think with maple syrup-tinged cashew butter and a big mug of steamy hot coffee. Thank you for the recipe!

  4. They look great! Going to try making these and wondering what’s the best way to store them after baking and if they can be frozen? Thanks :)

    • Kathy Hester says:

      They freeze great – you can even under-bake them, freeze and warm up later. After I bake I usually store part of them in the fridge.

  5. These look and sound delicious! I am going to have to give them a try, thank you.

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