Apple Cobbler Cathead Biscuits
These Apple Cobbler Cathead Biscuits are a Southern style drop biscuit made with fresh, juicy Honeycrisp apples and a buttery cinnamon sugar crumb topping. These biscuits have a crisp golden brown crust and tender, soft interior. Enjoy these warm with salted butter, cinnamon sugar butter, or as is. These make a delicious treat for a cozy fall morning.
I’ve been wanting to make cathead biscuits for some time now. Cathead biscuits are known for their rather large size, said to be bigger than a cat’s head, and for their rustic appearance. Rather than rolling the dough and cutting out with biscuit cutters, cathead biscuits are a drop style biscuit. Personally I think cathead biscuits are much easier to make, although traditional biscuits aren’t too hard to make, either.
These Southern-style cathead biscuits have a fall twist on them, with the addition of the apples and crumble topping. The biscuits remind me of all the cozy flavors of apple cobbler, but in biscuit form, and let me tell you, they are delicious!
Here is what you will love about these apple cobbler cathead biscuits
- These cathead biscuits only take a few minutes to mix the dough together, and roughly 20 minutes to bake, so you can easily make these the morning you decide to serve them. They make a great breakfast or brunch treat!
- The addition of the apple helps keep these biscuits moist, while also providing a natural sweetness to the dough.
- cozy fall treat – the flavors of the apple cobbler, combined with the buttery biscuits make for a delicious fall treat.
Here are a few of my favorite fall bakes
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Apple Cobbler Cathead Biscuits
- Total Time: 30 minutes
- Yield: 8 1x
Description
These Apple Cobbler Cathead Biscuits are a Southern style drop biscuit made with fresh, juicy Honeycrisp apples and a buttery cinnamon sugar crumb topping. These biscuits have a crisp golden brown crust and tender, soft interior. Enjoy these warm with salted butter, cinnamon sugar butter, or as is. These make a delicious treat for a cozy fall morning.
Ingredients
- 4 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into small pieces
- 2 cups buttermilk
- 1 medium apple, peeled and chopped (I used Honeycrisp)
Cinnamon Sugar Crumble
- 1/3 cup all-purpose flour
- 3/4 teaspoons cinnamon
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons unsalted butter, melted
Icing
- 1/2 cup powdered sugar
- 1–2 tablespoons whole milk or heavy cream
Instructions
1. Preheat oven to 450F. Spray a 10-inch cast iron skillet, or 10-inch round cake pan with nonstick spray.
2. In a medium size bowl, make the cinnamon sugar crumble. Add the flour, cinnamon and sugar to the bowl and stir to combine. Add in the butter and use a fork to claw the ingredients together. Store in refrigerator until ready to use.
3. In a large bowl, add sifted flour, baking powder, baking soda and salt. Alternatively, you can add all of these ingredients to the bowl and use a whisk to combine. The whisk acts as a way to sift flour, incorporating air and breaking up clumps.
4. Add butter and use a pastry knife or fork to cut the butter into the flour mixture until small pea sized morsels remain.
5. Add in the buttermilk and apples and stir until combined.
6. Scoop the dough into large roughly 6 tablespoon, or heaping 1/3 cup amounts into the prepared pan. You should have 8 biscuits.
7. Sprinkle the crumble topping over the biscuits.
8. Bake in preheated oven 15-20 minutes, or until a toothpick inserted into the center of the biscuits comes out clean.
9. Make the icing. In a small bowl, stir together the powdered sugar and heavy cream or whole milk. Drizzle over the biscuits. Serve and enjoy!
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
