Ingredients

The following ingredients have 4 Servings
  • 2 & 1/4 cups all-purpose flour (, spooned and leveled)
  • 2 & 1/2 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cold unsalted butter (, cut into small cubes)
  • 1 & 1/2 cups shredded Sharp Cheddar cheese
  • 1 tablespoon fresh thyme leaves (, finely chopped)
  • 1 cup buttermilk
  • 1 cup shredded Granny Smith apple
  • 1 & 1/2 tablespoons unsalted butter (, melted)

Instruction

  • Preheat oven to 450 degrees F.
  • In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda until combined. Using a pastry blender (or your hands), cut in the butter until mixture resembles crumbs. 
  • Stir in cheese and thyme. Add in the buttermilk and apples, stirring until just combined. (Do not over mix.) Dough will be wet and sticky.
  • Coat the bottom of a 12-inch cast iron skillet with the melted butter. 
  • Divide dough into 12 equal portions, about 1/4-1/3 cup each, and drop mounds into skillet.
  • Bake until golden and cooked through, about 25 minutes, tenting with foil halfway through to prevent excess browning.
  • Serve warm with a slab of butter!NOTE: Don't have a cast iron skillet? A nonstick oven-safe 12-inch skillet or casserole dish will do, but you may have to bake the biscuits longer to get the same outcome, since cast iron is slower to heat, but holds heat better. Keep an eye on the biscuits toward the end and make sure they’re cooked through, and not spongy. (For more information and helpful tips, please refer to the full article.)