Ingredients
- 2 Boxes of Mason Dixie Buttermilk Biscuits
For the apples:
- 3 granny smith apples, peeled and chopped into ¼ inch cubes
- 1 Tbsp. butter
- Dash of salt
- 1 Tbsp. lemon juice
For the caramel:
- 1 stick salted butter
- 1 C. dark brown sugar
- ½ C. evaporated milk
- ½ Tbsp. cinnamon
For the glaze:
- 1 C. powdered sugar
- 4 Tbsp. heavy cream
How to Bake
- Thaw the biscuits in the fridge overnight. Preheat oven to 375 degrees.
- In a medium saucepan over medium-high heat add the butter, sugar, evaporated milk and cinnamon. Bring to a boil and cook for about 5 minutes, stirring frequently. Remove from heat and allow to cool.
- Cut thawed biscuits into quarters.
- In a medium non-stick skillet sauté the apple in 1 tablespoon of butter and a dash of salt until just tender. Set aside.
- In a large mixing bowl mix the biscuits, cooled apples and room temperature caramel until everything is well coated.
- Pour into a greased 11x7 pan (or 12inch cast iron) and bake for 55-65 minutes, or until the top is golden brown and bubbly. Put a sheet pan underneath your baking dish just in case there are drips!
- While the biscuits bake, make the glaze by whisking together the powdered sugar and heavy cream.
- When the biscuits are done and slightly cooled, drizzle with glaze and enjoy!
