Apple Pie Butter Swim Biscuits
Tags: Dessert
Yield: 9
- 2 cups peeled, cored, small diced Granny Smith apples
- 2 Tablespoons salted butter
- 2 Tablespoons light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) salted butter
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon aluminum-free baking powder
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
- 1 cup powdered sugar
- 3 Tablespoons milk
- Preheat oven to 450F degrees (yes, that is the correct temperature). Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add the apples, butter, brown sugar, and cinnamon.
- Stir constantly until the butter and sugars have melted. Bring to a simmer and simmer for 8-10 minutes, stirring constantly until the apples have softened but still have some texture left to them. Take off the heat.
- In a medium bowl, mix together the flour, sugar and baking powder.
- Pour in the heavy cream and one teaspoon of the vanilla extract. Stir until a sticky dough forms. If the batter still looks dry, add a tad bit more of the heavy cream until you have a sticky dough.
- Gently stir in the apple mixture.
- In a microwave-safe bowl melt stick of butter in the microwave (or melt right in the baking dish you'll be using as long as it's not metal – Note: it is not recommended to use a metal baking dish)
- Pour melted butter into prepared baking dish.
- Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around.
- Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.
- Bake (on the middle oven rack) for about 30-35 minutes, rotating dish once during baking. Oven times DO VARY but tops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter. If you see the biscuits are browning too fast, loosely tent with foil.
- In a bowl, whisk together powdered sugar with milk and ½ teaspoon of vanilla extract. Drizzle on top of the warm biscuits.
- Allow the biscuits to cool slightly then slice and serve.
- I would suggest baking it on the middle rack of your oven.
- Store leftovers covered or in an airtight container in the fridge for 4-5 days.
