Joy's Apple Pie Biscuits

Wednesday, 24 September 2014

Whenever someone poses a challenge, I can't turn it down. I think I have my Dad to thank for that. He taught me to take all competitive events seriously, from backgammon to badminton (see 21 secrets overly competitive people will never tell you for more details) I can't help but take on a challenge with gusto. Consequently when Joy posted her second Baking Bootcamp challenge I was all YAAAASSS I must try this (even though I'm not even eligible to win... told you I was competitive). I also wanted to have a crack at these awesome Apple Pie Biscuits because 1. caramelised apples and 2. cinnamon sugar. Making these biscuits is practically good sense. So you should probably start reaching for the self-raising flour just about now.
These biscuits are just the bomb diggity straight out of the oven, but will keep for 1-2 days. But be warned, J and I polished off half of the biscuits within half an hour. They are kinda dangerous like that...
I've followed Joy's steps pretty much to the letter and only slightly adapted the recipe and cooking time due to my buttermilk substitution. Feel free to come along for the delicious ride here where I've converted the recipe into grams, or pop over to Joy the Baker for the gorgeous original post and details of how to enter Joy's Baking Bootcamp yourself!

For Joy's Apple Pie Biscuits (makes 12):

For the filling:
1 large bramley apple
2 tbsp unsalted butter
1 tsp ground cinnamon
2 tbsp soft brown sugar

For the biscuits:
260g self-raising flour
60g cold unsalted butter
2 tbsp granulated sugar
180g yoghurt mixed with 60ml milk (buttermilk substitution) 

For the topping:
1 egg
2 tbsp granulated sugar
1/2 tsp ground cinnamon 

Preheat your oven to 220c and line a baking tray with greaseproof paper. 
Begin with your butter. Put in a pan over a medium heat and melt. 

Peel and finely slice the apple then once the butter is all melted add them to the pan along with the cinnamon and brown sugar.

Stir with a wooden spoon and resist the urge to tip the whole thing into your face!!
Cooked until the mixture is glossy and the apples still have bite. 

Set the pan aside and then turn your attention to the biscuits. Cube the cold butter and add to a bowl along with the flour. Pinch together into breadcrumbs, as if you were making shortcrust pastry.

Stir through the sugar then make a well in the flour and add 2/3 of the yoghurt and milk mix to begin. Stir the mixture together until it is sticky and holds well. Add more yoghurt and milk mix if the mixture is too dry.

 Turn out onto a well floured surface.

Then pat into a rectangle. 

Gently roll the dough  into a rectangle about 1-2cm thick.

Now pile the apples onto one half of the dough.

And fold that baby over. Pinch the edges together and smooth until sealed.

Cut into 9 pieces and transfer to the lined baking sheet.

Beat the egg and glaze each biscuit, then mix the sugar and cinnamon and sprinkle each piece generously. You can never have enough cinnamon sugar!

Bake for 14-16 minutes until golden brown and deliccccious

Instagram asap, willpower WILL be gone in a matter of seconds.  

Devour. Thanks, Joy!


  1. Oh my goodness, these look delicious!

    1. They are brilliant! And Joy provides gluten free instructions on her post, so great for all needs :) xx

  2. I love Joy the Baker!! One of the first blogs I started reading and hope one day my blog will be as nice as hers. Can't wait for her new cookery book - total fan girl!

    FoodNerd x

    1. Me too! She's such an inspiration. Godddd - I know! The cake on the cover looks UH-mazing! xx


Related Posts Plugin for WordPress, Blogger...