There are certain smells that just scream “fall” to me, and the combination of warm apples, cinnamon, and freshly baked goods is right at the top of that list. These Apple Biscuits with Honey Butter Glaze are the embodiment of cozy comfort. They’re tender, incredibly flaky, and studded with little pockets of sweet, soft apple. And the glaze? It’s a simple, two-ingredient wonder that takes these biscuits from delicious to absolutely irresistible. I first made these on a whim one chilly Saturday morning, and they’ve been a seasonal staple in my kitchen ever since. They are perfect for a slow weekend breakfast, a special brunch, or even as a simple dessert alongside a cup of tea. Prepare for your kitchen to smell like an autumn dream!
Why These Biscuits Are Your New Fall Favorite
Forget everything you think you know about plain old biscuits. These are something special. Imagine biting through a crisp, golden-brown top into a pillowy-soft, layered interior. You get little bursts of tender, sweet apple in every bite, perfectly complemented by a gentle warmth from the cinnamon. It’s a flavor combination that feels both rustic and incredibly satisfying.
What I love most is the texture. They are not heavy or dense at all. Thanks to a few simple techniques, they bake up tall and flaky, with visible layers you can practically peel apart. The finishing touch is that warm honey butter glaze. As you brush it over the hot biscuits, it seeps into every nook and cranny, adding a luscious sweetness and a beautiful sheen. They are truly the perfect way to welcome the cooler weather and celebrate apple season.
Key Components for Tender Apple Biscuits
The magic of these biscuits comes from simple, quality ingredients working together. There’s nothing fancy here, but the role each one plays is so important for getting that perfect texture and flavor. Cold ingredients are your best friend when it comes to making flaky biscuits!
For the Biscuits:
- 2 cups all-purpose flour: The foundation of our biscuits.
- 1/4 cup granulated sugar: Just enough to add a gentle sweetness that complements the apples.
- 1 tablespoon baking powder: This is the key leavening agent that helps our biscuits rise tall. Make sure it’s fresh!
- 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1/2 teaspoon ground cinnamon: The classic warm spice that pairs perfectly with apples.
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes: This is non-negotiable! The cold butter creates steam pockets as it melts in the oven, which results in those coveted flaky layers. I like to pop my butter in the freezer for about 15 minutes before I start.
- 1 medium apple (such as Granny Smith or Honeycrisp), peeled, cored, and finely diced: A firm, tart, or sweet-tart apple works best as it will hold its shape and provide a nice flavor contrast.
- 3/4 cup buttermilk, cold: The acidity in buttermilk reacts with the baking powder for a better rise and adds a subtle tang and incredible tenderness. Keep it in the fridge until the very last second.
For the Honey Butter Glaze:
- 1/4 cup unsalted butter: Adds richness and flavor to the glaze.
- 2 tablespoons honey: Provides that wonderful floral sweetness that makes the glaze so special.
Crafting the Perfect Apple Biscuit: A Step-by-Step Guide
Making biscuits from scratch can feel intimidating, but I promise, this process is straightforward and so rewarding. Just follow along, and you’ll have warm, flaky biscuits in no time.
- Preheat and Prepare: First things first, get your oven preheating to 400°F (200°C). A hot oven is crucial for getting a good, quick rise from the biscuits. Go ahead and line a baking sheet with parchment paper to prevent any sticking.
- Combine Dry Ingredients: In a large mixing bowl, add your flour, granulated sugar, baking powder, salt, and ground cinnamon. Give it all a good whisk. This simple step is like sifting—it aerates the flour and makes sure all the ingredients are evenly distributed.
- Cut in the Butter: Now for the most important part for texture. Scatter the small cubes of cold butter over the top of your flour mixture. Using a pastry blender or two forks, cut the butter into the flour. You’re aiming for a texture that looks like coarse crumbs, with some larger, pea-sized pieces of butter still visible. Those little butter pockets are the secret to flakiness!
- Add Apple and Buttermilk: Gently fold the finely diced apple into the flour and butter mixture. Then, pour in the cold buttermilk all at once. Use a rubber spatula to mix everything together just until a shaggy, slightly sticky dough forms. Be careful here—this is where many biscuit recipes go wrong.
The Secret to Flaky Layers: Don’t Overwork the Dough
This is my number one tip for biscuits: be gentle with your dough. The moment you add the buttermilk, your goal is to mix as little as possible. Overworking the dough develops gluten, which will turn your light, flaky biscuits into tough, dense pucks. You want to stop mixing when there are still some dry, floury bits and the dough looks messy. Trust the process! Turn this shaggy mess out onto a lightly floured surface. Now, gently knead it just 3 or 4 times—literally, just fold it over on itself a few times to bring it together into a cohesive ball. Pat the dough out with your hands until it’s about a 1/2-inch thick.
- Cut the Biscuits: Grab a 2.5-inch round biscuit cutter and dip the edge in a little flour. Press the cutter straight down into the dough with firm, even pressure. Do not twist the cutter! Twisting seals the edges of the biscuit, which prevents it from rising to its full, flaky potential. Place the cut biscuits onto your prepared baking sheet, leaving an inch or two between them. Gently gather the scraps, pat them down again, and cut out more biscuits until you’ve used all the dough.
- Time to Bake: Pop the baking sheet into your preheated oven and bake for 12 to 15 minutes. You’ll know they’re ready when the tops are a beautiful golden brown and your kitchen smells absolutely divine.
Creating the Warm Honey Butter Glaze
While those beautiful biscuits are baking, you can whip up the simple but glorious glaze. It only takes a minute! In a small saucepan, combine the 1/4 cup of butter and 2 tablespoons of honey. Place it over low heat and stir gently as the butter melts. Once it’s fully melted and combined with the honey, it’s ready. The goal is just to melt and combine, not to boil it. As soon as the biscuits come out of the oven, use a pastry brush to generously brush this warm, sweet glaze all over the tops. The heat from the biscuits helps the glaze melt right in. This final step is what makes them truly unforgettable.
Common Biscuit Blunders and How to Avoid Them
Even seasoned bakers can make a misstep with biscuits. Here are a few common issues and how you can easily avoid them for perfect results every time.
- Blunder: Your biscuits are tough, not tender. This is almost always caused by overworking the dough. Remember to mix just until the ingredients are combined and knead only a few times. A shaggy, messy dough is a good sign!
- Blunder: Your biscuits didn’t rise and are flat. There are two likely culprits here. First, twisting the biscuit cutter when you cut the rounds. This seals the edges and stops the layers from separating and rising. Always press straight down and lift straight up. Second, your baking powder might be old. Test it by dropping a teaspoon into a little hot water—if it fizzes enthusiastically, it’s still good.
- Blunder: The biscuits are dense instead of flaky. This points back to the butter. If your butter (or buttermilk) wasn’t cold enough, it melted into the flour instead of staying in little pieces. Those solid pieces of cold butter are what create steam and lift in the oven, resulting in flaky layers. Keep your ingredients chilled right up until you use them!
Ideas for Serving and Storing Your Biscuits
These Apple Biscuits are fantastic on their own, warm from the oven, but they’re also wonderfully versatile.
Serving Ideas: Serve them for a weekend breakfast with a hot cup of coffee or tea. They make a lovely addition to a brunch spread alongside eggs and bacon. For a savory twist, try serving them with a slice of sharp cheddar cheese or alongside a pork chop dinner. And for dessert? A warm biscuit with a scoop of vanilla bean ice cream is pure bliss.
Storage Instructions: Biscuits are always best the day they are made. However, if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To bring them back to life, I recommend warming them for a few minutes in a 300°F oven or for about 10-15 seconds in the microwave. This helps soften them up and makes them taste almost freshly baked.
Your Top Baking Questions, Answered
Here are answers to a few questions I often get about this recipe.
Can I use a different type of apple?
Absolutely! I recommend any firm apple that holds its shape well when baked. Granny Smith and Honeycrisp are great choices for their tartness and texture. Braeburn, Gala, and Pink Lady would also work wonderfully. I would avoid softer apples like Red Delicious, as they can turn mushy during baking.
I don’t have buttermilk. What can I use as a substitute?
No buttermilk, no problem! You can easily make a substitute. For this recipe, measure out 3/4 cup of regular milk (whole milk works best) and stir in 2 teaspoons of either lemon juice or white vinegar. Let it sit for 5-10 minutes. It will curdle slightly and be ready to use just like buttermilk.
Can I prepare these biscuits in advance?
Yes, you have a couple of options. My favorite make-ahead method is to prepare the dough, cut out the biscuits, and place them on a baking sheet. Then, freeze them solid. Once frozen, you can transfer the unbaked biscuits to a freezer bag for up to a month. When you’re ready to bake, place them on a parchment-lined sheet and bake directly from frozen, adding just a few extra minutes to the baking time. You can also bake them completely, let them cool, and store them as directed above, but they will be at their peak freshness when baked just before serving.
Apple Biscuits with Honey Butter Glaze
Ingredients
Method
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Apple and Buttermilk: Gently stir the finely diced apple into the flour mixture. Pour in the cold buttermilk and use a spatula to mix just until a shaggy dough forms. Do not overmix.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just enough to bring it together. Pat the dough out to a 1/2-inch thickness.
- Cut the Biscuits: Using a 2.5-inch biscuit cutter, press straight down into the dough to cut out biscuits. Do not twist the cutter. Place the biscuits on the prepared baking sheet, about 1-2 inches apart. Gently re-pat any scraps to cut more biscuits.
- Bake: Bake for 12-15 minutes, or until the tops are golden brown.
- Make the Glaze: While the biscuits are baking, melt the 1/4 cup of butter and 2 tablespoons of honey together in a small saucepan over low heat. Stir until combined.
- Glaze and Serve: As soon as the biscuits come out of the oven, brush the warm honey butter glaze over the tops. Serve immediately.
