Vegan Cinnamon Apple Biscuits
Hello & Happy Friday!!
When it comes to fall, it’s all about the pumpkin and apples! Recently we went to our local apple farm for the first time and stocked up! With endless apples I was dreaming of the next weekend apple concept. Believe it or not, there was little to no recipes for apple biscuits. Perhaps because you’re adding a moisture to the biscuits and it’s risky or because people like a plain biscuit and to add apple jam etc. Whatever the case may be, there wasn’t many and I just knew..
We had to do vegan Cinnamon Apple Biscuits!!
I don’t know about you, but I’m all about fun brunch concepts and I love a good biscuit! Being from the South, biscuits are commonplace. They are on every menu and are just such a staple. However, as much as I love a traditional biscuit, I like to mix it up when it comes to flavors!
What’s great about this new biscuit, is everything! It’s my staple biscuit recipe, buttery soft, crispy on the outside, packs notes of cinnamon and nutmeg, tons of baked apples, is prefect for fall or winter, great for brunch, can be made in bulk, and is great with a lil butter!
If you love all things biscuits or apples, you have to try these new vegan Cinnamon Apple Biscuits!
Looking for another biscuit recipe? We have tons! Click here
Why this recipe is great:
Perfect for fall/winter
Great for weekend brunch!
Eat Drink Shrink
Yields 3-6 depending on size
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 teaspoon salt
- 6 Tablespoons vegan butter
- 1/2 cup almond milk
- 1 small apple, peeled, diced (3/4 cup)
- 1 tbsp vegan butter
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- Cooked apples: Add everything to a small pan over low heat and cook for 3-5 minutes until slightly softened. You don't want to overcook the apples and make them mushy. Set aside in the fridge to cool. You don't want the apples to be warm when working them into dough.
- Line a cookie sheet with nonstick parchment paper. Set aside. Combine flour, baking powder, sugar, nutmeg, cinnamon (you can do 1tbsp for more cinnamon flavor, color will be a lil darker), and salt in a large bowl and mix well. Set aside.
- Remove your vegan butter from the refrigerator and cut the veganbutter in with your hands, until the mixture resembles coarse crumbs.
- Add almond milk a little at a time until it forms a dough. Be sure you don't over-work the dough. Fold in the baked apples.
- Roll out the dough on a flat surface dusted with flour. If the dough is too sticky, add flour until it is manageable. Press blueberries into half the dough and fold one side over so they are protected inside. Use your hands to gently flatten layers together.
- Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.
- Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits. Preheat the oven to 400 degrees. Place the biscuits in the freezer until the oven is preheated.
- Bake for 15-20 minutes or until tops are beginning to just turn lightly golden brown. Once pulled from the oven, brush with a lil melted butter. Serve warm with butter.