Apple Butter + Biscuits

Note: I posted this on October 6, 2020 and without realizing, remade this exact combo one year later.

Full disclosure, I used to think apple butter actually involved butter before I ever tried it. So, it does not involve actual butter and is instead a delicious spread.

I made apple butter for the first time in 2015 after I forced John to pick apples. He apparently has always been obsessed with apple butter and biscuits, and I aim to please. I personally enjoyed the process of making this, though there is a lot of stove and oven time and waiting. Definitely don’t be intimidated to give it a try and trust the process.

In terms of biscuits, I’m really happy with this recipe. It’s super simple and for the first time in my experience, the dough wasn’t dry and crumbly. These ended up golden and fluffy, so I’m grateful.

Rick Martinez’s Apple Butter via BA & Sam Sifton’s All-Purpose Biscuits via NYT Cooking

Bentley’s Way

• For the apple butter, I follow the recipe exactly and usually use both full suggested cooking times. That said, I did not have apple cider vinegar. If you’re also in this boat, you could add some fresh lemon juice, but it’s not needed if your apples are already tart.

• Another thing, please actually weigh your apples to be sure you have six pounds! It’s also fun to use a mix if you end up picking multiple kinds.

• For the biscuits, I swap whole milk for buttermilk and loved it. I also cut these in squares because it’s truly easier to do.

• And finally, I brushed the tops with melted butter just before they were done baking. Highly recommend.