Cathead Biscuits
2 cups cake flour
1 cup all-purpose flour
2 TBSP granulated sugar
1 TBSP baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
12 TBSP salted butter, cold and grated
1/2 cup buttermilk
1 cup Greek yogurt
1 tsp vanilla bean paste or extract
Apple Pie Filling:
2 TBSP salted butter
2 small apples or 1 large apple, diced small (peel if desired)
1/4 cup light brown sugar
2 TBSP maple syrup
1 tsp cinnamon
1/2 tsp apple pie spice
Pinch of salt
2 tsp cornstarch + 1 TBSP water, for slurry
1 tsp vanilla bean paste or extract
Cinnamon Crunch Topping
3 TBSP buttermilk of heavy cream, for brushing
1/4 cup brown sugar
1 tsp cinnamon
INSTRUCTIONS:
Prepare the apple pie filling:
Start by preparing the apple pie filling first so it has enough time to cool. In a medium saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt. Cook until the sugar melts and the apples start to soften, stirring occasionally. It can help to steam the apples by covering the pan with a lid for a few minutes.
Mix together cornstarch and water in a bowl to create a slurry. Pour the slurry into the apple mixture, stir, and cook until the mixture thickens.
Remove from the heat and stir in the vanilla. Set aside to cool completely. You can transfer it to a bowl, covered, and place in fridge or freezer to speed up cooling process.
Preheat the over at 425°F. Grease a 12' inch cast iron skillet or large round baking pan with butter. Set aside.
Prepare biscuit dough:
In a bowl, whisk together the buttermilk, Greek yogurt, and vanilla until well combined. Set aside.
In a separate bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt.
Add in the grated butter, and use a wooden spoon to toss until butter is coated in flour and mixture resembles a crumbly texture.
Make a well in the center of the dry mixture, and pour in the wet mixture. Mix with a wooden spoon until just combined, be careful not to over-mix. You can use your hands to mix and knead lightly until just combined.
Make a large dimple in the center of your dough, and place the apple pie filling inside the dimple. Use your hands to gently fold 3-4 times, until the apple pie filling is just evenly dispersed. You want to be careful not the mix the apple pie filling into the dough to make sure the butter stays intact and the dough doesn't get too wet. You are just looking for 'ribbons' of the filling throughout the dough.
Use a large cookie scoop to scoop the dough for each biscuit and place in the prepared skillet or pan. If the dough seems like it's gotten too warm and the butter isn't in chunks anymore, cover the pan and place into refrigerator for 30 minutes to chill.
Mix together the brown sugar and cinnamon in a bowl for the cinnamon sugar topping.
Once ready, brush the tops with with buttermilk of heavy cream. Then sprinkle the tops with cinnamon sugar mixture.
Bake for 20-25 minutes, or until fluffy and golden brown.
Remove the biscuits from the over and let rest for at least 5-10 minutes before serving. Pairs great with butter, apple butter, flaky sea salt and coffee.
Serve and Enjoy!
*Recipe from wellmadebykiley.com
*Image from borrowedbites.com
