Apple-Stuffed Biscuit Buns — That’s What I’m Talkin’ About
Oh, I know what you’re thinking, “These sure look like cinnamon rolls.”
But don’t let your eyes fool you.
They may look like pillowy, yeasty cinnamon rolls, but they actually have the flakiness of biscuits.
These “Apple-Stuffed Biscuit Buns” are true butter bombs, too.
For nine rolls, you use 17 tablespoons of butter. (Cough, cough) But let’s not hone in on that, shall we? After all, without the butter, these wouldn’t be so wonderfully fall-apart flaky. And that’s what you want in a great biscuit or else why bother, right?
The recipe is from the new “The Apple Lover’s Cookbook”(W.W. Norton & Company) by Amy Traverso, senior food and home editor of Yankee magazine. The book, which I recently received a review copy of, is full of 150 recipes, both sweet and savory, that make use of fresh apples, apple cider and applesauce. There’s a handy primer, too, on varieties of apples that includes tasting notes, texture descriptions, best uses and origins.
These biscuit buns get their name from the fact that the dough is rolled up around a filling of cinnamon-sugar and one diced apple to create a pretty spiral effect when cut into slices.
