The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
If you’re anything like me, you’re all about apples in the fall! Eaten out of hand with a spoonful of Heinen’s fresh ground nut butters, or baked into ever-indulgent strudels and pies, I never seem to run out of ways to enjoy this fruit!
Heinen’s has an incredible selection of apples grown on Midwest farms during the autumn season, so if you’re looking to take things to the next level, grab a bag and join me on the savory side of apple season.
Now, you may be wondering, “How on earth can apples taste good with something savory?” My answer to you is, “Just try these Apple Cheddar Drop Biscuits!”
Light, fluffy and full of fresh chunks of apple, shreds of cheddar cheese and tiny sprigs of Rosemary, these bready bites may sound strange to the ear, but on the tongue, they can only be described as a delicious medley of fall flavors!
Every biscuit needs a topping buddy, so to make this recipe even sweeter, I whipped up a batch of Maple Apple Butter. Swimming with warm spices and fresh Fuji apples, it’s the perfect complement to the cheesy and herby notes in the biscuits.
Let’s bake our way through apple season!
- Cook time:
- Prep time:
- Total time:
- 9-10 Biscuits and 2 Cups of Apple Butter
For the Maple Apple Butter
- 4 Fuji apples, cored and chopped
- ½ cup water
- ½ cup Heinen’s pure organic maple syrup
- 1 lemon, juiced
- 2 tsp. Heinen’s ground cinnamon
- ½ tsp. Heinen’s ground ginger
- ⅛ tsp. Heinen’s ground cloves
- Sea salt
For the Apple Cheddar Rosemary Drop Biscuits
- 2 cups whole wheat flour
- 1 Tbsp. coconut sugar
- 1 Tbsp. baking powder
- 1 tsp. sea salt
- 1 cup oat milk, sub with your preferred milk
- ½ cup Heinen’s unsalted butter or vegan butter, melted and cooled slightly
- 1 cup Heinen’s 9-Year Vintage cheddar cheese
- 1 cup Honeycrisp apples, cut into ½-inch cubes
- 2 Tbsp. fresh rosemary, chopped
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the apple butter. In a heavy-bottomed pot, add the water and apples. Sprinkle a pinch of salt over the apples. Cover and cook over medium heat until soft, about 15 minutes. Transfer the apples to a blender and add the maple syrup, lemon juice, cinnamon, ginger and clove. Puree until smooth. Transfer the mixture back to the pot and gently simmer until it thickens like a jam, about 30-40min, stirring occasionally. Let cool.
- Make the biscuits. In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In another small bowl or measuring cup, whisk together the milk and melted butter.
- Add the milk mixture to the dry ingredients and mix with a spatula until just combined. Gently fold in the cheese, apples and rosemary.
- Scoop the batter with a ⅓-cup measuring cup and place it onto the prepared baking sheet. Repeat with the remaining batter, dropping each biscuit a few inches apart. Bake for 15-18 minutes until the bottom edges of the biscuits become golden brown. Let cool.
- Serve warm with the apple butter.