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Fare With A Flair: Cheddar apple biscuits a tasty mix of tangy and sweet

I'll never forget the first time I saw someone serving a piece of apple pie with a wedge of cheddar cheese. Being on the young side at the time, I wondered why anyone would do this.

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I’ll never forget the first time I saw someone serving a piece of apple pie with a wedge of cheddar cheese. Being on the young side at the time, I wondered why anyone would do this.

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My mind quickly changed when I had a chance to experience tangy cheddar alongside a mouthful of perfect apple pie. What a wonderful combination of sweet and savoury.

That flavour combo is the inspiration of today’s recipe for cheddar apple biscuits.

Grated apple is worked into the dough to provide extra moisture and to add a hint of apple flavour to the biscuits.

This biscuit is the ideal accompaniment to a simple fall soup.


Cheddar apple biscuits

(Makes 12)

3 cups (750 ml) all-purpose flour

2 tsp. (10 ml) baking powder

1 tsp. (5 ml) baking soda

1 tsp. (5 ml) sugar

1/2 tsp. (2 ml) salt

1/2 cup (125 ml) cold unsalted butter cut into cubes

1-1/4 cup (300 ml) of grated, old yellow cheddar

1 cup (250 ml) grated apple

1 tbsp. (15 ml) chives

*1 cup (250 ml) buttermilk

1 egg

Directions:

1. Preheat oven to 375F (190C). Line two baking sheets with parchment paper.

2. In a large bowl, whisk flour, baking powder, baking soda, sugar and salt to combine.

3. Add butter and toss, making sure each cube is coated with flour. Using a pastry cutter (or your fingertips) cut the butter into the flour until the butter is the size of small peas.

4. Stir in cheese, apple and chives.

5. Make a well in the centre of the mixture.

6. In a liquid measure, use a fork to beat buttermilk and egg.

7. Add buttermilk/egg mixture into the well, then gently stir all ingredients until uniform. The mixture should be thick but batter-like.

6. Drop the batter into mounds onto lined baking sheets — 6 to a sheet.

7. Bake for 15-20 minutes.

*If you don’t have buttermilk on hand, put 1 tablespoon (15 ml) of lemon juice or white wine vinegar in a measuring cup. Fill with milk to the 1 cup (250 ml) mark. Let sit for 5 minutes and stir.

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