This is the story of a girl (me) who always thinks there is more time in the morning than there really is. Do you have all these grand plans when you get up in the morning, hoping to cook a delicious breakfast/baking biscuits while also casually doing some housework so you won’t have to do it after work? Yeah, me too. I always seem to think that even thought I do get up fairly early in the morning, I can fit in gym, cooked breakfast at my leisure, getting ready and doing a load of laundry. It seems that this quality in myself is where my creeping lateness comes from. Mostly, when I’m late to somewhere/something, it’s because I thought that folding the laundry would ‘only take 5 minutes, when really we know it takes at least 15 minutes, or something of the sort. I’ve been working on this time mis-management lately, planning out my days and weeks more accordingly, rather than rushing around or, on the other hand, feeling like I’ve done everything for the day already. One of the best things that helps me with this time management issue is creating a note on my phone every Sunday that is labeled ‘Brain Dump’. This note usually involves everything that I feel like I need to do/want to do for the week. Every thought or to-do that is buzzing around in my brain, feeling like it needs to get done OMG RIGHT NOW, when usually it doesn’t. Doing this dump makes me feel like I can get these thoughts off of my brain and I can plan my time during the week accordingly.
What does this have to do with biscuits? Well, last week in my ‘brain dump’ note for the week I had ‘Make apple pie biscuits for potluck’. I’m fortunate enough to have a lovely group of bloggers in the area who meet for dinner every month or so and this go-around we were planning a potluck. I knew I needed to make the biscuits early enough for me to be able to shoot for a blog post, but not too early, so they would still stay fresh. My solution to this time management problem? Making the biscuits at 6am on a day I was already running late, of course! I know, it’s really not the best of ideas, but at the time, on that morning, my head was telling me ‘You TOTALLY have time to make these, eat, and get ready for work in 45 minutes!’, while my gut was telling me ‘Um girl no, put down the apple and back away from the oven’. In the end, I did make the biscuits and only ran a few minutes late, but it was stressful and felt like I wasn’t totally on top of everything that I was doing that morning, so I wouldn’t recommend it. The best part of this story? I told my fiance that he couldn’t eat any of the biscuits that were sitting out on the stove. I knew I had just enough for the potluck so I didn’t want to risk coming up a few short that evening at the dinner. He swore he wouldn’t and would just wait to see if there were any leftovers. Well, I came home from work that evening, started getting ready to pack up the biscuits and then I ate 3 of them. So I made another batch, this time, not in a hurry. So much for planning ahead!
Moral of the story here is that a.) these are really good and b.) just make them during a leisurely afternoon and not in a rush like me.
Adapted from Joy The BakerPrint
- For the filling:
- 1 apple (peeled and thinly sliced)
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- For the biscuits:
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons coconut oil (don’t melt it!, solid)
- 2 tablespoons granulated sugar
- 3/4 cup almond milk
- Extra cinnamon and sugar for sprinkling
- Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper and set aside.
- Place a skillet over medium heat and add apples, cinnamon and sugar. Saute apples in the mixture until apples are somewhat cooked through, but are not mushy. This should take about 4 minutes. Remove the skillet from heat and set aside.
- In a large bowl, combine the flour, baking powder, salt, and granulated sugar. Stir to combine. Add in the coconut oil, combining with the flour mixture with your hands. You should ‘cut’ the oil into the flour, breaking up the coconut oil into small pieces while combining with flour mixture (Joy’s original recipe has a great step by step guide!). Stir in the almond milk and stir until combined.
- Turn the biscuit dough out onto a well floured surface and pat the dough into a rectangle shape. Roll the dough out with a rolling pin into a rectangle that is about 11 by 7 inches. This doesn’t need to be perfect, just make sure the dough is evenly rolled out. Spread the cooked apples onto only side of the rectangle of dough and fold the other side over the apple filled side, pressing together edges to seal. Cut the dough into 8-10 even pieces and place onto prepared cookie sheet. Sprinkle the biscuits with the extra cinnamon and sugar.
- Bake for 14 minutes, until biscuits are golden brown.