Brown Sugar Biscuit Apple Shortcakes using White Lily Flour: A delicious fall twist on a Southern dessert classic.
Fall officially starts this week. I know what you are thinking. Shortcakes? Isn’t that a spring and summer thing? Well not anymore. These Apple Shortcakes made with Brown Sugar Biscuits are perfect for fall and ready to get your season started right! And September happens to be National Biscuit Month, so there is no better time to make these than now.
Amazing shortcakes start with biscuits, and these brown sugar biscuits are simply incredible. I come from a biscuit expert family. My big mama has made biscuits every single day for the last 75-80 years, at least! To say that biscuit making is in my blood is an understatement. My big mama always believed in quality flour when making her biscuits, and that’s where White Lily comes in. I’ve shown you how to use White Lily on this blog before (in this awesome recipe here for flatbread– perfect for fall!). You can’t make a biscuit without it in her opinion, and I have always heeded my big mama’s advice.
The White Lily Enriched Bleached Self-Rising Flour is the flour to use when making biscuits. First, the leavenings are already added, and they give your biscuits a perfect lift. I also love that it is made from soft red winter wheat, which has a lower protein content. This makes the biscuit’s texture super tender.
In addition to the White Lily flour, the other key ingredients are the 3 Bs: butter, buttermilk and brown sugar. The butter is super cold so you can create the flakiest biscuits ever. The buttermilk is essential for Southern style biscuits and give a nice tang of flavor. And once again, make sure its cold. Lastly that brown sugar helps sweeten these babies up since these are technically dessert biscuits. It adds just enough of a sweet note to really make these perfect for our apples.
Which brings me to the fantastic sauteed apples. These apples are just plain fantastic. Something magical happens when you cook apples in butter, sugar, cream, rum, and vanilla. They just turn into apple bliss. When you couple those apples with those brown sugar biscuits and a bit of whipped cream, watch out.
These are the best way to get your fall dessert on. They are so delicious and highly addictive. Don’t say I never warned you.
This post was sponsored by White Lily. All opinions are 100% mine.
- 2 cups White Lily self-rising flour
- 3 tablespoons brown sugar
- 1 teaspoon salt
- ½ cup cold butter
- ¾ cup cold buttermilk
- 2 tablespoons unsalted butter
- ¾ teaspoon fresh lemon juice
- ¼ cup granulated sugar
- 2 granny smith apples, peeled and thinly sliced
- 1 tablespoon heavy whipping cream
- 1 tablespoon rum
- ½ teaspoon pure vanilla extract
- Whipped Cream for serving
- Ground Cinnamon
- Preheat oven to 450 degrees.
- Whisk together flour, brown sugar, and salt in a medium sized bowl and set aside.
- Using a cheese shredded, grate butter into the bowl of dry ingredients.
- Pour in buttermilk and gently combine.
- Sprinkle flour on your working area or board and remove biscuit dough from bowl. Use your hands to flatten the dough and shape out to your preferred thickness of ½-3/4 inch.
- Cut biscuit dough into circles using round cutter or back of a can.
- Place cut biscuits onto greased cast iron skillet and bake for about 10-12 minutes or until they have risen and browned.
- Melt butter and lemon juice in medium sized pan over low heat.
- Whisk in sugar and turn heat up to medium heat. Watch until butter and sugar mixture begins to turn a caramel brown color which can take up to 8 minutes (make sure you do not burn!!).
- Add in thinly sliced apples, cream, rum and vanilla extract and cook until tender over medium heat for 10-12 minutes. Remove from heat and allow to cool for 10 minutes until just warm.
- Simply cut biscuits in half.
- On the bottom half of each biscuit, add whipped cream and apples.
- Sprinkle with ground cinnamon (if desired) and serve.