Apple Cheddar Breakfast Biscuits
Apple Cheddar Biscuits
Flaky breakfast biscuits folded with crisp diced apple, sharp cheddar, butter, and a light touch of black pepper.
Apple cheddar breakfast biscuits sit right between savory and sweet, which makes them especially useful for mornings when plain biscuits feel a little too simple. The apple softens in the oven without turning jammy, the cheddar melts into small salty pockets, and black pepper keeps the dough from tasting like dessert.
The key is keeping everything cold and handling the dough lightly. Cold butter creates the flaky layers, while a brief fold before cutting the biscuits distributes the apples and cheese without overworking the flour. A firm, crisp apple works best because it holds its shape as the biscuits bake.
Serve these warm with eggs, bacon, sausage, or a spoonful of apple butter. They are also sturdy enough to split for a breakfast sandwich, and leftovers reheat well in a low oven when you want the edges crisp again.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a baking sheet with parchment paper.
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2
Whisk the flour, baking powder, sugar, salt, and black pepper together in a large bowl.
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3
Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until the largest pieces are pea-size.
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4
Toss in the cheddar and diced apple, coating them evenly with the flour mixture.
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5
Pour in the cold buttermilk and stir just until a shaggy dough forms with a few dry patches remaining.
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6
Turn the dough onto a lightly floured surface, pat it into a rough rectangle, fold it in half, and pat it to 3/4 inch thick.
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7
Cut out 8 biscuits with a floured cutter or knife, pressing straight down so the edges can rise.
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8
Arrange the biscuits on the prepared baking sheet, brush the tops with cream, and bake for 16 to 18 minutes until tall and golden.
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9
Cool on the pan for 5 minutes, then serve warm while the cheese is still soft.
Ingredients
- all-purpose flour:2 cups
- baking powder:1 tbsp
- granulated sugar:1 tbsp
- fine salt:3/4 tsp
- freshly ground black pepper:1/2 tsp
- unsalted butter, very cold and cubed:1/2 cup
- sharp cheddar cheese, grated:1 cup
- firm apple, peeled and finely diced:1 cup
- cold buttermilk:3/4 cup
- heavy cream for brushing:1 tbsp
Tips & Notes
- Use a tart-sweet apple such as Honeycrisp, Pink Lady, or Granny Smith for the best balance.
- If the dough warms up while shaping, chill the cut biscuits for 10 minutes before baking.
- For cleaner layers, dice the apple small enough that the pieces do not tear through the dough.
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