2 cups flour
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons (½ stick) unsalted butter, diced and chilled
2/3 cup plus 2 tablespoons buttermilk
1 cup grated sharp cheddar or Gruyere cheese
2 cups small diced apples (about 2 large)
2 tablespoons packed brown sugar
½ teaspoon apple cider vinegar
1/8 teaspoon ground allspice
1 teaspoon flour
1 egg plus 1 tablespoon milk, beaten for egg wash
In a large bowl, whisk together flour, baking powder and salt. Using a pastry cutter, two knives or your fingers, cut butter into flour until the size of peas. Stir in buttermilk. Dough will be crumbly but should stick together when pressed (if too dry, add a tiny bit more buttermilk). Stir in grated cheese.
Divide dough in half and pat into 2 disks. Wrap in plastic. Chill 30 minutes while preparing filling.
Make filling: In a separate medium bowl, stir together apples, brown sugar, vinegar, allspice and 1 teaspoon flour.
Preheat oven to 350 degrees.
Assemble and Bake:
Roll out dough to ¼-inch thickness on a well-floured surface. Using a 3-inch biscuit cutter, cut out circles of dough. Paint egg wash around border of circles. Place a rounded tablespoon of apple filling on half the circles. Place one dough circle on top of each filled circle (with the egg wash on the inside acting as glue). Pinch edges tightly to seal, using tines of a fork.
Place on a lined baking sheet and brush tops with egg wash. Bake in preheated oven about 20 minutes, until golden brown.
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