Cream Cheese and Apple Biscuits
- 109 g Tree Top LM Tenderized Flakes, ½ x3/8 x ¼” (rehydrate in Tree Top Apple Juice for 30 min.)
- 55 g butter, cubed
- 200 g all-purpose flour
- 4.6 g baking powder
- 21 g fine oatmeal
- 2 g English mustard powder
- 4.60 g extra fine sugar
- 15 g cream cheese, cut into ½-inch cubes
- 120 g – 150 g buttermilk or sour cream
Preheat oven to 400°F. Grease a baking sheet.
Sift the flour, baking powder and a good pinch of salt into a bowl, then stir in the oatmeal, mustard and sugar. Rub in the butter using your fingertips until it resembles fine breadcrumbs. Stir in the cheese and apples and bind with just enough buttermilk or sour cream to make a soft, but not sticky, dough.
Roll out the dough on a floured surface to about ¾-inch thick and stamp out biscuits using a 2½-inch pastry cutter. Without over-handling the dough, press the trimmings together and roll out again to make more biscuits. Place on the baking sheet, brush the tops with buttermilk or sour cream and lightly dust with oatmeal.
Bake for 15 minutes, and then cool on a wire rack for a few minutes before serving.
Makes 10 – 12 biscuits.