It's prime apple season here in New England. As I sip my (fresh pressed) apple cider, savoring every juicy drop, I am reminded of how very fortunate we are to leave nearby to several beautiful apple orchards. I won't buy cider at any other time of the year other than the fall-it's just not worth it and quite honestly it makes the cups of cider I enjoy each fall that much more delicious.
With our towns close proximity to orchards it means our local supermarkets are also bursting with local apples-oh there are a few out-of-staters... a few New York apples or maybe even some Washington state ones...but honestly I would never buy them this time of year when our local orchards are filling the supermarket shelves with their apples.
First up are Cortland Apples...crisp and sturdy, Cortland apples are delicious for baking. They are a cross of McIntosh and Ben Davis varieties and get their name from Cortland County New York. But I picked mine right here in Connecticut.
I made apple biscuits using diced Cortland apples. I served the biscuits right from the oven with a spicy walnut butter.
Quick Apple Cheddar Biscuits with Spicy Walnut Butter
1 1/2 cups Heart Smart Bisquick
1/2 cup shredded sharp white cheddar cheese
1 cup diced Cortland (Gala, Granny Smith or Rome would be fine also) Apples, peeled (about 1 apple)
1/2 cup fat free milk
4 tablespoons butter, room temperature
2 tablespoons finely chopped walnuts
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Preheat oven to 450 degrees.
In a large bowl combine the Bisquick, cheddar, apples and milk; stir together using a wooden spoon. Drop biscuits 2 inches apart onto an ungreased baking sheet.
Bake 7-9 minutes. Serve warm with the spicy butter.
Makes 10 biscuits
To make the spicy butter, combine the softened butter, walnuts, cinnamon and cayenne pepper in a small bowl.
Here are a few other super serving suggestions:
Serve warm with sausage patties
Spread with a bit of cream cheese and a few sliced roasted red peppers
Use for sandwiches made with regular or spiced ham
Serve as a "crouton" in a butternut squash soup