Add to Collection
Go to Collections
Browned Butter Biscuits with Apple Preserves
Deeply flavorful and incredibly flaky browned butter biscuits are the ultimate fall indulgence piled high with tons of homemade apple preserves!
- 4 medium apples, peeled, cored, and thinly sliced
- 1 tablespoon butter
- 1/2 cup brown sugar
- 2 tablespoons molasses
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 2-1/2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 cup chilled browned butter (previously prepared above)
- 1-1/4 cups buttermilk
In a medium saucepan over medium-high heat, combine apples, butter, sugar, molasses, and spices and bring to a low simmer, stirring occasionally. Reduce heat to medium-low and let simmer 15-20 minutes until reduced and thickened. Add vanilla and keep warm.
In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt until combined. Remove browned butter from refrigerator and use your fingers to work chilled butter into flour mixture until mixture is crumbly.
Pour buttermilk on top of flour mixture and gently fold until a shaggy dough forms. Turn dough out onto a lightly floured surface and very gently knead several times until dough just comes together (do NOT overknead dough or biscuits will be tough)
Pat dough into a 1-in thick rectangle and use a 1-in biscuit cutter to cut biscuits out. Place biscuits 2-in apart on parchment paper-lined baking sheets. Chill biscuits in freezer 15 minutes.
Preheat oven to 400F. Bake biscuits 12-15 minutes until a deep golden brown. Let biscuits cool several minutes then split open and serve warm with apple preserves. Enjoy!
Serving: 1biscuit + 4 oz preserves | Calories: 260kcal | Carbohydrates: 41.4g | Protein: 4.4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 276mg | Potassium: 445mg | Fiber: 4.7g | Sugar: 20.6g | Calcium: 114mg | Iron: 1mg