Ingredients

This is a recipe where measuring flour properly is essential since too much flour can make for dense, dry biscuits. Invest in a kitchen scale and weigh your ingredients for best results.
  • 3 c Better Batter All-Purpose Flour, plus 1-2 Tbl more for dusting the bench when shaping the dough
  • 3 Tbl sugar
  • 1 Tbl + 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 c peeled, finely chopped Granny Smith apple
  • 3/4 c finely shredded extra-sharp Cheddar cheese
  • 10 Tbl unsalted butter, coarsely grated then frozen
  • 2 green onions, thinly sliced
  • 1/2 tsp black pepper
  • 1 1/4 c whole milk
  • 1 large egg, beaten

Instructions

Preheat and prepare. Preheat oven to 400 degrees. Line large cookie sheet with parchment paper. Set aside. Grate the butter. Grate the butter using the large holes on a box grater placed over a plate. Place the plate in the freezer for 10-15 minutes while preparing the remaining ingredients and preparing the dough. Make the biscuit dough. In large bowl, whisk flour, sugar, baking powder, and salt. Stir in apple, cheese, frozen butter, green onions, and black pepper. Make well in center of mixture. Add milk and egg; slowly stir together until just combined but still shaggy. Transfer dough to lightly floured surface; gently knead until dough just comes together. Gently pat into a 1-inch thick square. With floured chef’s knife, cut dough into 16 squares. Arrange on prepared sheet, spacing 1" apart. Bake. Bake 15-20 minutes or until bottoms are deep golden brown. Serve warm. Biscuits can be baked, cooled completely and stored in airtight container at room temperature up to 2 days. Just before serving, reheat in 425 degrees F oven 8 minutes or until hot. Makes 16 biscuits. Adapted from Good Housekeeping