Spiced Apple Drop Biscuit

A recipe from Georgia Department of Education School Nutrition

Classic fall flavors make this drop biscuit a seasonal must have on your menus. It is a great opportunity to highlight local apples to students.

Apple Spiced Drop Biscuits on a baking sheet.

Ingredients:

4 cup Flour, whole wheat
2 cup + 1/2 cup Cornmeal, enriched
1/2 cup Sugar, granulated
2 tbsp Baking Powder
1 tbsp Salt
2 tsp Cinnamon, ground
1 tsp Ginger, ground
1 tsp Cardamon, ground
0.5 tsp Nutmeg, ground
10 oz Butter, unsalted, cold and cut into 1/2-inch pieces
2 cup Milk, whole
2 each Egg, fresh, beaten
2 tbsp Vanilla
2 cup + 1/2 cup Apples, fresh, peeled and diced
1/2 cup Honey

Steps:

Preheat oven to 400°F.
Using a food processor, VCM or mixer, combine the cornmeal, flour, sugar, salt, baking powder, cinnamon, ginger, cardamon, and nutmeg.
Add the butter and pulse or blend on low until mixture resembles coarse crumb.

Cold Butter - Use the grate attachment on food processor, rather than cutting into 1/2-inch pieces, for large quantities.

Add the milk, egg, and vanilla. Mix just until combined.

If using liquid eggs, 1/4 cup liquid egg roughly equals one whole egg.

Take care not to overmix or biscuits could be tough.

Gently stir in the apples.
To bake, use a #12 scoop and portion onto sprayed parchment lined baking sheets.

To create an authentic scoop biscuit look, press your fingers into each portion to give them little indentions.

Bake for approximately 9 minutes.
Remove from oven. Add a drizzle of honey.

This drop biscuit can be baked the day before service. Bake and hold in dry storage, loosely covered, labeled, and dated. On the day of service, bake at 225°F for 6 minutes. This step is important to ensure quality and texture.

Recipe Details

Harvest of The Month

Meal Components:

Grain (G)

Crediting Information

2 oz. eq Grain (G)

HACCP Category:

Process #2 (Same Day)

Yield:

Portion Size:

1 Drop Biscuit

Nutrition Information:

Nutrient	Amount	Unit
Calories:	262	cal
Saturated Fat:	6	g
Total Fat:	11	g
Sodium:	383	mg

Tips:

This cornbread drop biscuit can be baked the day before service. Bake and hold, without glaze, in dry storage, loosely covered, labeled, and dated. On the day of service, bake at 225°F for 6 minutes. This step is important to ensure quality and texture. Finish by drizzling with glaze and serve.

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