Apple Biscuits With Honey Butter Glaze for a Cozy Fall Breakfast

Apple Biscuits with Honey Butter Glaze

Apple Biscuits with Honey Butter Glaze are the kind of fall breakfast that makes you want to linger at the table. They are tender, slightly sweet, and studded with fresh apple, with a warm hint of pie spice.

The glaze is brushed on while the biscuits are still warm, so it melts into every crevice and gives each bite a glossy, honeyed finish.

This recipe comes from Heather Tullos of Sugar Dish Me. It was originally published in 2016 and updated in 2023. It is filed under Breads, and it is designed for anyone who wants a cozy, from scratch biscuit without fussy technique. The recipe makes 20 servings, so it is perfect for a weekend brunch or a holiday breakfast.

Here is the part where you need to trust the process. The dough is very wet and sticky. You will be annoyed with it for about sixty seconds.

Keep a flour canister handy and dust your hands and the dough regularly. The recipe is still simple, even if you are not well versed in the art of biscuit making. The original author promises that it gets easier to work with as you go.

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The folding and smacking down process in step 7 is crucial. That is what gives these apple biscuits the same flaky, pull apart texture as refrigerated biscuits sold with flaky layers.

You fold the short sides toward the middle like an envelope, smack the dough down, and press it back out. Repeat seven times. This simple action creates layers of butter and dough that puff up in the oven.

The biscuits get their sweetness from a little sugar and the natural sugars in the grated apple. The spice blend includes cinnamon, nutmeg, ginger, cardamom, and cloves, which together taste like apple pie.

The honey butter glaze is made with just three ingredients: chilled unsalted butter, honey, and a pinch of salt. It is rich, glossy, and just sweet enough.

You brush it on right when the biscuits come out of the oven, so it soaks in and stays sticky and delicious.

These biscuits are perfect for a fall Saturday. They pair beautifully with coffee or hot cider, and they make a lovely addition to a brunch table. Because they bake at 425°F for 20 minutes, they come together quickly once the dough is mixed.

The recipe is also a great way to use up apples that are sitting in your fruit bowl.

You do not need special equipment. A mixing bowl, a whisk, a pastry cutter (optional), a baking sheet, a biscuit cutter (optional), and a pastry brush are all you need.

A fork or your hands can cut in the butter if you do not have a pastry cutter. The original recipe notes that the method is a preference thing, so use what you have.

The original post also shares a bit of seasonal context. Heather writes about the change of season, the crunching leaves, and finally using the fireplace, which she calls a big deal.

She mentions a funny moment when she discovered she was freezing not because of fall temperatures but because one of her teenage boys had turned the air down to sixty two degrees.

It is a charming reminder that fall weather can be unpredictable, but biscuits are always a good idea.

Making these biscuits is a straightforward process. You mix the dry ingredients, cut in the cold butter and grated apple, add the buttermilk, and then shape the dough with a series of folds. The folding step is what sets this recipe apart.

It takes a few extra minutes, but it is what gives the biscuits their signature layers. Once the biscuits are cut and placed on the baking sheet, they bake for just 20 minutes. While they bake, you whisk together the glaze on the stove.

Then you brush the warm biscuits with the glaze as soon as they come out of the oven. The whole recipe takes about 40 minutes from start to finish, with 20 minutes of prep and 20 minutes of baking.

Love Biscuits? Try These

If you love a good biscuit, there are plenty more to explore. The original post mentions a few favorites: Pulled Pork Breakfast Biscuits, Fried Chicken Biscuits with Mushroom Gravy, and Greek Yogurt Cheddar Biscuits.

On this site, you can also try our Hot Honey Chicken Biscuits or our Rolled Buttermilk Biscuits. For another apple biscuit variation, see Allrecipes’ flaky buttermilk apple biscuits.

Recipes from Friends…

This recipe roundup also shares biscuit recipes from other blogs. Try Milk Rolls from Or Whatever You Do, Bloomin’ Garlic Cheese Biscuits from The Gunny Sack, and Honey Butter Biscuits from Will Cook for Smiles.

Each one brings a different flavor to the table, so you can mix and match for your next breakfast or brunch. These recipes come from other food blogs that Heather recommends, so you know they are worth trying.

More Breads

Biscuits are just the beginning. If you enjoy baking bread, explore more bread recipes on the site, from quick breads to yeast breads. There is something for every season and every skill level, and many of them come together with simple pantry ingredients.

Ingredients

This recipe makes 20 servings and uses two groups of ingredients: one for the biscuits and one for the glaze. Here is what you need.

For the Biscuits:

• 4 ½ cups all purpose flour, plus more for dusting the surface
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 1 cup cold butter
• ½ cup grated apple
• 1 cup chilled buttermilk

For the Glaze:

• 3 tablespoons chilled unsalted butter
• 3 tablespoons honey
• A pinch of salt

If you do not have all the individual spices, you can substitute 2 teaspoons of apple pie spice for the cinnamon, nutmeg, ginger, cardamom, and cloves. That is a helpful shortcut from the original recipe.

Instructions

These instructions are divided into Prep, Bake, and Glaze. Read through them once before you start so you know what to expect, especially the sticky dough stage.

Prep

1. Preheat the oven to 425°F.
2. In a large bowl, whisk together the flours, baking powder, baking soda, sugar, salt, and apple pie spices.
3. Cut in the butter and grated apple using a pastry cutter, a fork, or your hands. Method is a preference thing. You will know it is ready when coarse crumbs have formed and a fistful sticks together pretty well.
4. Gently stir in the buttermilk. The original recipe uses a rubber spatula to fold it in.
5. Generously flour a clean work surface. Keep your flour nearby to dust your hands and the dough regularly.
6. Scatter flour over the dough in the bowl. It will be obnoxiously wet and sticky. Just do your best and incorporate any dry bits from the bottom of the bowl into the sticky dough mess.
7. Turn the dough out onto the prepared surface. Flour your hands and knead it a few times. It will get easier to work with.
8. Pat it out into an oblong oval shape that is about an inch thick. Fold the short sides toward the middle, like you are folding an envelope. This is what gives the finished biscuits their layered texture. Smack the folded dough down and press it back out into the oval shape.
9. Repeat this process a total of 7 times.
10. Cut the biscuits into 3 to 4 inch circles. Place them on an ungreased baking sheet or 2 round cake pans.

The dough will look shaggy and wet. That is normal. Do not panic. The flour you scatter over it and the flour on your hands will help you shape it. The more you work with it, the more cooperative it becomes. Just resist the urge to add too much flour, or the biscuits will be dry.

The dough is the trickiest part of this recipe, but it is also the most rewarding. When you first stir in the buttermilk, the dough will look like a shaggy mess. It will not come together into a neat ball.

That is exactly what you want. The flour you sprinkle on top and the flour on your hands will help you manage it. Work gently and quickly, and do not overmix.

The goal is to bring the dough together just enough to shape it. If you add too much flour, the biscuits will be tough. If you add too little, the dough will stick to everything.

The sweet spot is when the dough is still slightly sticky but holds its shape when you pat it out. As you fold and smack, the dough will become smoother and easier to handle.

By the seventh fold, you will have a cohesive dough that is ready to cut.

Bake

1. Bake for 20 minutes.

Glaze

1. While the biscuits bake, make the honey butter glaze. Melt the butter in a medium saucepan over medium heat. Stir in the honey and salt.
2. When the biscuits come out of the oven, brush them with the honey butter glaze.

The folding and smacking step is what creates those flaky layers. Do not skip it. It is the difference between a dense biscuit and a tender, pull apart biscuit.

Notes

One helpful note from the original recipe: if you do not have cinnamon, nutmeg, ginger, cardamom, and cloves on hand, you can substitute 2 teaspoons of apple pie spice. The dough is meant to be sticky, so do not add too much extra flour.

Just enough to handle it. Also, the glaze is best brushed on while the biscuits are warm, so it soaks in and stays glossy.

Recipe details

Here are the key details for this recipe.

Nutrition information is provided by the original recipe and is an estimate.

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Apple Biscuits with Honey Butter Glaze

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Apple Biscuits with Honey Butter Glaze Apple Biscuits with Honey Butter Glaze are the kind of fall breakfast that makes you want to linger at the table. They are tender, slightly sweet, and studded with fresh apple, with a warm hint of pie spice.

• Total Time: 40 min
• Yield: 20 1x

Ingredients

Scale 1x2x3x

Biscuits
4 ½ cups All-Purpose Flour, plus more for dusting the surface
1 tablespoon Baking Powder, Plus 1 teaspoon
1 teaspoon Baking Soda
2 teaspoons Sugar
1 teaspoon Salt
1 teaspoon Ground Cinnamon
½ teaspoon Nutmeg
½ teaspoon Ground Ginger
¼ teaspoon Ground Cardamom
¼ teaspoon Ground Cloves
1 cup Butter, Cold
½ cup Apple, Grated
1 cup Buttermilk, Chilled

Glaze
3 tablespoons Unsalted Butter, Chilled
3 tablespoons Honey
pinch Salt

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Instructions

Prep
1-Preheat the oven to 425°F: Preheat the oven to 425°F.
2-In a large bowl whisk together the: In a large bowl whisk together the flours, baking powder, baking soda, sugar, salt, and apple pie spices.
3-Cut in the butter and grated apple: Cut in the butter and grated apple using a pastry cutter OR a fork OR your hands. Method is a preference thing. You’ll know it’s good when coarse crumbs have formed and if you grab up a fistful it sticks together pretty well.
4-Gently stir in the buttermilk: Gently stir in the buttermilk. I sort of folded in mine with a rubber spatula.
5-Generously flour a clean work surface and: Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly.
6-Scatter flour over the dough in the: Scatter flour over the dough in the bowl – it will be obnoxiously wet and sticky!! Just do your best and make sure to incorporate any dry bits from the bottom of the bowl into the sticky dough mess.
7-Turn the dough out onto your prepared: Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with.
8-Pat it out into a kind of: Pat it out into a kind of oblong oval shape that’s about an inch thick. Fold the short sides toward the middle, sort of like you’re folding an envelope. This is what gives your finished biscuits their “layered” texture. Smack the folded dough down and press it back out into the oval shape.
9-Repeat this process a total of 7: Repeat this process a total of 7 times.
10-Cut the biscuits into 3- to 4-inch: Cut the biscuits into 3- to 4-inch circles and place them on an ungreased baking sheet or 2 round cake pans.

Bake
11-Bake for 20 minutes: Bake for 20 minutes.

Glaze
12-While the biscuits bake, make the honey: While the biscuits bake, make the honey butter glaze. Melt the butter in a medium saucepan over medium heat. Stir in the honey and salt.
13-When the biscuits come out of the: When the biscuits come out of the oven brush them with the honey butter glaze.

Last Step:

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• Prep Time: 20 min
• Cook Time: 20 min
• Method: bake

Nutrition

• Serving Size: 1g
• Calories: 183kcal
• Sugar: 9g
• Sodium: 235mg
• Fat: 3g
• Saturated Fat: 2g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 6mg