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Apple-Cheddar Biscuits

Early varieties of apples are available for picking beginning in September and you can continue to harvest the state's mainstay, the McIntosh, for a week or two right into October. So take the family out into the fall sunshine and visit one of Michigan's "pick-your-own" orchards for a fabulous afternoon of fun. Then come home and make these tasty biscuits for a special treat. This recipe comes to us from the Michigan Apple Committee.

1 package active dry yeast
1/4 cup warm water (105-115 degrees)
3.5 cups all-purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
1 cup shredded cheddar cheese
3/4 cup buttermilk
1/4 cup vegetable oil
1.5 cup shredded, unpeeled Michigan apples
1 teaspoon milk
2 teaspoon sesame seeds
vegetable cooking spray

Combine yeast and water. Let stand five minutes. In large mixing bowl, combine flour, sugar, salt, baking powder and soda. Stir in cheese. Set aside. Thoroughly combine buttermilk, oil, apples and yeast mixture. Add to flour mixture, mixing only until combined. Turn out on lightly floured surface and knead about 10 times. Pat dough to 3/4 inch thickness. Using 2.5 inch round cutter, cut into biscuits. Place on baking sheet coated with cooking spray, about 1/2 inch apart. Brush lightly with milk and sprinkle with sesame seeds. Let rise in warm place about one hour or until double. Bake in 425 degree oven about 12 minutes or until golden. Serve hot.


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