Apple Pie Biscuits

I can't believe it's been a month since I last blogged. :O I've been too caught up at school. We're studying Neurology and literally my brain hates learning about the brain. Is that too meta? lol. This is going to be a quick post, because I'm on a cooking frenzy to get ready for Friendsgiving with all my stranded Californian buddies. I hope it turns out well so I can share the recipe with you guys! Fingers crossed!

For now, I leave you with a recipe you could make with your eyes closed! Apple Pie Biscuits! And yes, the picture below is my bf still in his scrubs from a long shift at the hospital (don't worry, they're clean). Even if he's dead tired, I still need a prop holder/hand model haha. He thinks I need to give him more credit on the blog. *eyes trying so hard not to roll* :P

Apple Pie Biscuits

adapted from Joythebaker
makes 12 biscuits

Apple Filling
1-2 fuji apples, cored and sliced v thin

2 tbsp unsalted buter, cubed + cold

2 tsp cinnamon

2 tbsp packed brown sugar

Biscuit

2 cups all purpose flour
1/4 cup cold unsalted butter, in small cubes

1/2 tsp salt

3 tbsp white sugar

3/4-1 cup cold butter milk

Topping
1 large egg beaten

2 tbsp raw sugar (demerara sugar)

1/2 tsp cinnamon

pinch of salt

1. Preheat oven to 425F for 10 mins (rotate 1/2 way)
2. Filling: In a small pot, melt the butter and stir in cinnamon and sugar. Add the apples and cook until the apples become a little limp and the sauce has thickened. Set aside to cool
3. In a food processor (or by hand), stir all the dry ingredients (flour, salt, white sugar). Pulse the butter in until the dough resembles small peas. Add buttermilk gradually until moistened and holds together (start with 2/3 cup and add more if necessary)
4. Roll gently and pat dough into a rectangle 8x10", a little less than 1/2 inch thick. Arrange the cooled apples into a 1-2 layer over half of the rolled dough. Fold the bare half of the dough over the apples and press the edges to seal and pat in the edges.
5. Use a sharp knife and slice the dough into 9-12 squares. Carefully transfer biscuits to a lined baking tray using a flat spatula
6. In a small bowl, whisk topping (sugar, cinnamon, salt). Brush tops of biscuit with a beaten egg and sprinkle the topping generously over them
7. Bake for 12-14 mins until the biscuits are risen and golden brown