Apple and cheddar make a surprisingly perfect pair, especially with a sweet honey butter spread.
1 apple, cut into small pieces
1 tablespoon coconut oil
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
2 tablespoons apple cider vinegar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons pure cane sugar
1 stick cold butter, diced into pea-sized chunks
3/4 cup shredded cheddar cheese
About 1 cup iced milk
1 stick butter, softened
3 tablespoons raw honey
1/4 teaspoon ground cinnamon
Let's get Cooking...
In a small skillet, heat the coconut oil, and sauté the diced apples until tender. Season with cinnamon, nutmeg and sugar and cook until browned. Add the apple cider vinegar to deglaze the pan, loosening all the bits still stuck to the pan. Remove from the heat and allow to cool completely.
In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt and sugar. Add the cubed butter to the bowl, and cut into the flour, using your hands (working quickly) to break up the butter until the flour looks like coarse sand*. Add the cheese and cooled apples, and combine.
Slowly add the cold milk 1 tablespoon at a time until the dough comes together (you probably won't need it all). Mold into a loose dough and dump on a floured work surface. Roll out dough to 1-inch thickness, and cut out biscuits.
Arrange the biscuits closely on a baking tray so they're touching, and brush with more milk. Bake at 425°F until puffed and golden brown, about 12-15 minutes.
In a bowl, whip the butter, honey and vanilla with an electric mixer and serve over warm biscuits.
*Tip: If the flour and butter feel warm or soft before adding the liquid, place in the freezer for about 10 minutes to harden again.