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!
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.