These Apple Pie Biscuit Shortcakes are created with a simple sweet shortcake biscuit that is topped with mascarpone whipped cream and apple pie filling.
To produce this recipe, I collaborated with King Arthur Flour for the #betterbiscuitchallenge. I always deal with products that I believe in, and berries are one of them! My views are entirely my own.
I have precisely two weeks till I return East for the wedding of one of my dearest friends. I’m leaving for Vermont in around 36 hours after the wedding. In that short period of time, I am also seeing some of my extended relatives. Because my vacations to Vermont are few and far between these days, I tend to want to do #allthethings whenever I return. Stuffing my face with Macintosh apples, Wilcox Pumpkin Ice Cream, Cider doughnuts, and maple soft serve ice cream is at the top of my to-do list. True, my plans are generally centered on what I intend to consume.
This past weekend, I was cooking around 5-8 pounds of apple pie filling in preparation for my fall-filled weekend in Vermont. I planned to make all of my apple sweets in one weekend, which only worked out partly. I prepared four recipes, but I had a TON of leftover apple pie filling, which is currently in my freezer. That is not always a negative thing in my opinion. Right?
These Apple Pie Biscuit Shortcakes were one of the treats I created. The sweet shortcake biscuits, however, are the star of this dish. I’ll confess that I’m a little afraid of biscuits. The idea of producing the ideal tendy, flaky biscuit appeals to me.
King Arthur Flour (KAF) recently asked if I wanted to sample their Unbleached Self-Rising Flour. If you follow my blog, you already know that I am a major lover of King Arthur. First and foremost, they are a Vermont-based corporation, so obvious. Last year, I went to their Bake For Good event in Los Angeles, where I met some of the kind people from KAF who offered their baking skills and desire to give back to the community. I’ve always loved their stuff, so why not try this biscuit thing?
The self-rising flour is a combination of soft wheat flour, baking powder, and salt that is believed to give a creamy flavor and lighter texture. In reality, other from the flour, I needed just a few essential items to prepare these biscuits. It also does not need the use of a rolling pin! Simply pat it out a couple times with your palms. Simple as that!
After only one batch, I felt like a biscuit BOSS.
I confess that I made them three times. The first time was the most enjoyable. I forgot the sugar the second time, and they still tasted excellent, just a bit less sweet. The third time I attempted to add maple syrup, I accidentally added too much. It resulted in a wetter, stickier dough that did not rise as high. I want to continue experimenting with the recipe until I discover one that I enjoy.
I also attempted something different. One of KAF’s biscuit-making suggestions is to pre-freeze the dough before baking to increase texture and rise. This worked for my first dish but not for my second. I didn’t believe it made much of a difference for me, but freezing them while your oven is preheating is simple.
Once my biscuits were ready, I created a quick apple pie filling on the stovetop. It’s fairly simple. Simply peel the apples, add some lemon juice and spices, and simmer until the apples are fork soft.
Can we also remark about the magnificent cloud of white filling in the center of these biscuits? This is a simple mascarpone whipped cream that is also regarded as the finest thing EVER. Mascarpone is not inexpensive, I know, but I happened to have some in my fridge and it makes the best filling. However, there are two more choices. You might create simple whipped cream or whipped cream with cream cheese. I served my biscuits cold, but I believe they are finest when served warm.
It’s great with me if I can enjoy the flavor of apple pie without having to deal with a crust. I feel like I can conquer the world now that I’ve successfully cooked a biscuit. Just a thought.
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Contents
- Apple Pie Biscuit Shortcakes
- FAQs
- What’s the difference between a biscuit and a shortcake?
- What’s the difference between a scone and a shortcake?
- What do you called a small biscuits and cakes that tastefully decorated?
- What is a true shortcake?
- Do Americans call a scone a biscuit?
- Is strawberry shortcake a cake or a biscuit?
- Are shortbread and shortcake biscuits the same?
- Why is it called a dump cake?
- What are the 4 types of petit fours?
- What is a boudoir biscuit?
Apple Pie Biscuit Shortcakes
- Author:LEE
- Prep Time:30 minutes
- Cook Time:12 minutes
- Total Time:42 minutes
- Yield:7-9 biscuits
Description
These Apple Pie Biscuit Shortcakes are created with a simple sweet shortcake biscuit that is topped with mascarpone whipped cream and apple pie filling.
Ingredients
For the biscuits
- 2 cup (8 oz) unbleached self-rising flour from King Arthur Flour
- 2 tablespoons (7/8 oz) Sugar
- 1 C (8oz) Heavy cream
- 1 tsp Vanilla extract
- 1 to 2 tbsp (1/2 to 1 oz) Milk (optional)
- 1 to 2 tbsp (1.2 to 1 oz) Butter, melted
- Course white sparkling sugar or cinnamon sugar
For the Apple Pie Filling
- 5Medium apples, sliced
- 1Lemon, juiced
- 2 tbspLight brown sugar
- 2 tbspAll-purpose flour
- 2 tbspMaple syrup
- 2 tspCinnamon
For the Mascarpone Whipped Cream
- 4 oz. Mascarpone cheese (or normal cream cheese)
- 1C Heavy whipping cream
- C Powdered sugar
- 2 tbspMaple syrup
Instructions
- Preheat the oven to 425°F and place a rack in the upper third of the oven.
- In a medium-sized mixing basin, combine the flour and sugar.
- 1 cup heavy is measured out in a measuring cup, and 1 teaspoon vanilla is added. Mix to incorporate the vanilla into the heavy cream.
- Fill a well in the middle of your flour with heavy cream. Begin turning the flour over gently until a dough forms. Continue turning the dough until it forms a ball. If there is a lot of residual flour in the bottom of the bowl, add 1 tablespoon at a time. (Note that I did not need to do this).
- Empty the dough onto a well-floured board and pat it down with more flour.
- Fold the dough over several times to incorporate extra flour until it is no longer sticky. Form the dough into a 7-inch-thick disc.
- To cut the dough into rounds, use a biscuit cutter or a tiny round cookie cutter approximately 2 inches wide. I reknead the dough and cut a few more biscuits.
- Place on a baking sheet that has been lined with parchment paper or a silicone baking mat.
- Melt the butter and brush it over the tops of the biscuits. Top the biscuits with coarse white sparkling sugar.
- Bake for 12 to 16 minutes, or until golden brown. Remove from the oven and cool for a few minutes before transferring to a wire rack. These taste best when served warm.
- Peel and chop apples into tiny pieces for the pie filling, then squeeze a lemon over top and toss to blend.
- Sprinkle brown sugar, flour, maple syrup, and cinnamon on top of the apples. To combine the components, stir them together.
- Cook the apples over medium heat for 15-20 minutes, or until tender. Stir every now and again. The apples should be soft. Set aside to cool, then refrigerate if required.
- To make the whipped cream Cream cheese should be creamy and free of lumps after 1-2 minutes on medium-high speed. Scrape down the edges of the dish as needed.
- Mix with 3 tablespoons heavy whipping cream. Beat in cream cheese until it resembles a liquid mixture.
- Beat in the remaining heavy whipping cream on medium-high speed. Slowly add the remaining powdered sugar and continue to beat until stiff peaks form.
- Cut the shortcakes in half and top with a generous dollop of whipped cream and apple pie filling to assemble.
Notes
Biscuit recipe provided by King Arthur Flour
Other recipes you might like
Apple Pie Lasagna
Bakery Style Brown Butter Apple Pie Muffin
Apple Pie Filled Cupcakes
Deep Fried Apple Pie Bites
FAQs
What’s the difference between a biscuit and a shortcake?
The term “short” refers to a form of dough in which the fat is chopped into the flour to make a more crumbly than flexible pastry. What exactly is this? Other “short” doughs include shortbread biscuits and tart pastry. Shortcake, in “short” (pun intended), is more biscuit than cake.
What’s the difference between a scone and a shortcake?
A shortcake is nearly half cake and half scone, but a scone has a shorter, more biscuity crumb. (To add another layer of decadence, the dough for these shortcakes contains cream.
What do you called a small biscuits and cakes that tastefully decorated?
Petit fours are little cookies and cakes that have been attractively adorned. They are supposed to be served as dessert with after dinner coffee or drinks.
What is a true shortcake?
Shortcake is a dessert that has a crumbly scone-like texture. There are several types of shortcake, the majority of which are often served with fruit and cream, with strawberry shortcake being one of the most popular, normally served with whipped cream.
Do Americans call a scone a biscuit?
US biscuit
There are biscuits in the United States, but they are not the same thing. These are the crumbly cakes known as scones in the United Kingdom, which are eaten with butter, jam, occasionally clotted cream, and always a cup of tea.Scone (England)
Is strawberry shortcake a cake or a biscuit?
Strawberry shortcake, one of America’s most cherished and lasting desserts, comprises of sweetened biscuits (shortcake) or sponge cake topped with fresh berries and whipped cream.
Are shortbread and shortcake biscuits the same?
Shortbread is similar to shortcake but without baking powder. Shortbread has a high fat content due to the use of rich butter, resulting in a fine, crumbly texture. Shortcake and shortbread cookies are excellent on their own, with fruit and cream, or simply dusted with sugar.
Why is it called a dump cake?
A dump cake is a kind of American food that is similar to a cobbler but has a cake-like topping. It gets its name from the fact that it is made by “dumping” components into a cake pan without mixing (usually canned fruit or pie filling, followed by a boxed cake mix).
What are the 4 types of petit fours?
Cakes, biscuits, chocolate bits, and meringues are common forms of petits fours.
What is a boudoir biscuit?
Ladyfingers, or sponge fingers in British English (also known as savoiardi [savojardi] or boudoirs [budwa] in French), are low-density, dry, egg-based, sweet sponge cake biscuits loosely shaped like giant fingers.