Apple Swim Biscuits

Buttermilk swim biscuits with tender sautéed apple pieces folded in. The bottoms fry crisp in butter, and a cinnamon-sugar top and vanilla glaze finish them.

By Brandon Carroll

Yield: 12 servings

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Difficulty: Easy

Ingredients

• 2 1/2 cups self-rising flour
• 2 cups cold whole buttermilk
• 1/2 cup (1 stick) plus 1 tablespoon salted butter, divided
• 2 medium apples (Honeycrisp or Granny Smith), peeled and diced 1/2 inch (about 2 cups)
• 2 tablespoons brown sugar
• 3 tablespoons granulated sugar, divided
• 1 1/2 teaspoons cinnamon, divided
• 3/4 cup powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla

Instructions

1. Heat oven to 450°F.
2. Cook the apples in 1 tbsp butter with the brown sugar and 1/2 tsp cinnamon for 4-5 minutes, until just tender. Cool slightly.
3. Melt the stick of butter and pour it into an 8x8 or 9x9 metal pan.
4. Whisk the flour, 2 tbsp sugar, and 1/2 tsp cinnamon. Stir in the buttermilk, then fold in the apples just until no dry flour remains.
5. Spread the dough over the butter and score it into 9 or 12 squares all the way to the bottom.
6. Mix 1 tbsp sugar with 1/2 tsp cinnamon and sprinkle it over the top.
7. Bake 24-30 minutes, until the tops are deep golden and the centers spring back.
8. Cool 10 minutes. Whisk the powdered sugar, milk, and vanilla, then drizzle over the top.

Notes: Best warm. Reheat 5 minutes at 350°F. Cook the apples first, because raw apples weep and make gummy pockets. A 10-inch cast iron skillet works too.