Rachel saw a recipe on a website for an autumn treat that seemed to good to resist since we had some fresh honeycrisp apples from a local orchard on hand.  While you can definitely use a tube of store-bought biscuits for the recipe, Rachel thought she'd given Rosanna's biscuit recipe a try in the apple skillet.  First, Rosanna's biscuit recipe (Rosanna's advice: don't overknead the dough, this isn't a yeast bread, bare minimum kneading.....we were out of cream of tartar, so Rachel just used an extra teaspoon of baking powder and they turned out great)
- 3 cups of flour
- half teaspoon salt
- ¾ teaspoon cream of tartar
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 3 /4 cup butter
- 1 egg
- 1 cup of milk
- Preheat the oven to 400.
- Blend flour, salt, cream of tartar, sugar,and baking powder.
- Cut in butter.
- Lightly beat egg in milk before stirring it into the flour mixture.
- Work quickly, you may have a bit of flour in the bottom of the bowl when you turn it out onto the floured counter-top, but it will work in.
- Knead only a couple of times to get the rest of the flour worked in.
- Roll to half an inch thickness, place on greased baking-sheet (we use air-bake sheets) and bake for 10 minutes or until they reach desired brownness.
So, now that you have your biscuits, go over to Cookies and Cups and you can make the entire apple skillet creation. Â It was yummy!
I think the apple skillet recipe works great in a cast iron skillet. Â One tip I'll always pass along when using cast iron is just make sure you carefully wash the skillet before using, cast iron can tend to absorb previous flavors and you don't want those seeping into your biscuits. Â This is a delicious autumn recipe, so enjoy!
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