After buying North Carolina mountain apples, checked Secrets of the South's Best Cooks, and this recipe is a real winner! We used Fuji and Golden Delicious apples and apple pie spice instead of the separate spices. Think the vinegar makes a difference, and the biscuits are flaky and beautiful. I used Tenda Bake gourmet flour from Midstate Mills in Newton NC. Thank you for the great recipe. We will serve this at Thanksgiving, and it may become a tradition! Trish Elrod Charlotte, NC
Apple-Vinegar Biscuit Cobbler
- 8 Granny Smith apples, peeled and cut into wedges
- 2 cups sugar
- 1 (3-ounce) package cream cheese
- 1/3 cup butter or margarine, cut up
- 2 1/2 cups self-rising flour
- 1 cup milk
- 1/4 cup butter or margarine
- 1/3 cup cider vinegar
- 1 teaspoon grated lemon rind
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Vanilla ice cream (optional)
- Combine apple and sugar; set aside.
- Cut cream cheese and 1/3 cup butter into flour with a fork or pastry blender until crumbly; stir in milk.
- Turn dough out onto a lightly floured surface; knead 3 to 4 times. Pat or roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch round cutter; set aside.
- Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture. Cook, stirring often, 20 minutes or until apple is tender and syrup thickens slightly. Stir in remaining ingredients. Pour into a lightly greased 11- x 7-inch baking dish; place dish on an aluminum foil-lined baking sheet. Arrange 12 biscuits over hot mixture. Place remaining biscuits on a baking sheet.
- Bake cobbler at 425° for 20 minutes or until biscuits are golden. Bake biscuits at 425° for 12 to 15 minutes. Serve cobbler with ice cream, if desired.
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