Ingredients:

  • 2 medium Firm Baking Apples (e.g., Granny Smith, Braeburn), peeled, cored, and finely diced
  • 1 Tbsp Unsalted Butter (for filling)
  • 2 Tbsp Light Brown Sugar, packed
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Fresh Lemon Juice
  • Pinch of Fine Sea Salt (for filling)
  • 2 1/4 cups All-Purpose Flour
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda (Bicarbonate of Soda)
  • 1 tsp Fine Sea Salt (for biscuits)
  • 1/2 cup (1 stick) Unsalted Butter, very cold, cut into 1cm cubes
  • 3/4 cup Cold Buttermilk
  • 2 Tbsp Unsalted Butter (for glaze)
  • 1 cup Powdered Sugar, sifted
  • 1–2 Tbsp Milk (Whole or 2%)
  • 1/2 tsp Vanilla Extract

Instructions:

  1. Melt 1 Tbsp butter in a pan over medium heat. Add diced apples, brown sugar, cinnamon, lemon juice, and salt. Cook for 5–7 minutes until apples are slightly softened but retain their shape, ensuring the liquid mostly evaporates. Transfer filling to a small bowl and place in the freezer for 15 minutes to cool completely.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the very cold, cubed butter. Use a pastry blender or fingertips to cut the butter into the flour until the pieces resemble small peas. Pour in the cold buttermilk all at once. Mix gently with a fork or rubber spatula until just combined into a shaggy dough. Do not overmix.
  3. Lightly flour a work surface and turn the shaggy dough out. Gently pat the dough into a rough 1-inch thick rectangle, then lightly roll it out to a 10x8-inch rectangle. Spread the cooled apple filling evenly over the top two-thirds of the dough, leaving the bottom third empty. Fold the dough like a letter: fold the plain bottom third up over the middle, then fold the top third down over the folded section to create three layers.
  4. Gently roll the folded dough until it’s about 3/4-inch thick. Place the sheet of dough onto a parchment-lined baking sheet and chill in the freezer for 15 minutes.
  5. Preheat oven to 425°F (220°C). Remove dough from freezer. Dip the 2.5-inch biscuit cutter in flour. Press straight down firmly—do not twist—to cut 8 biscuits. Place biscuits 1 inch apart on the prepared baking sheet. Bake for 18–20 minutes, or until the tops are puffed and deeply golden brown. Transfer biscuits to a wire rack.
  6. Melt 2 Tbsp of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the milk solids turn golden brown and nutty (about 3 minutes). Immediately pour into a bowl to cool slightly. Whisk the powdered sugar and vanilla into the brown butter, adding milk 1 tablespoon at a time until the glaze reaches a thick but pourable consistency.
  7. Drizzle the glaze generously over the warm biscuits and allow the glaze to set for a few minutes before serving.