Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime!
One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just don’t see enough of it! Apple and cheddar belong together, like in this salad and in these incredible fall biscuits.
These Apple Cheddar Biscuits are a variation on our Buttermilk Drop Biscuits, which are a longtime favorite around here, and the flavor combination is a delight. It’s especially delicious in the fall, but I would make and enjoy these year-round!
The biscuits are the perfect side to soup, salad, chili, or any fall meal.
Aside from the flour, sugar, salt, baking powder, and baking soda you’d expect in a biscuit recipe like this one, you’ll be baking with:
- Buttermilk – You’ll want the buttermilk to be cold when you start using it! If you don’t have buttermilk, use regular milk with a teaspoon of vinegar or lemon juice. Let it sit for 5 to 10 minutes before incorporating it into the dough.
- Cheddar cheese – Use a good, sharp cheddar or white cheddar cheese. I also recommend using a block of cheese and not pre-shredded cheese. Grate the cheese yourself for the best flavor.
- Apple – I prefer Honeycrisp and I don’t peel them because I like the pop of color! If apple skins bug you, you can peel the apple first. Feel free to use your favorite variety of apple. You will need one large apple.
- Unsalted butter – For this recipe, melt ½ cup butter and then cool it slightly before using it for this recipe.
- Herbs – I usually don’t add herbs, but you certainly can. Fresh chives or rosemary would be a delicious addition to these biscuits!
How to Make
If you’ve made our buttermilk drop biscuits, you know they are the BEST! These biscuits are very similar, but have the addition of cheddar cheese and apple pieces to make them perfect for fall. Check out our original biscuit recipe for tips on how to make them, they are SO easy and turn out perfect every time.
When you add the shredded cheese and apple pieces, make sure you gently fold them in, being careful to not over mix.
Bake until the biscuits are set up and nice and golden. Serve warm and I recommend adding a little drizzle of honey. The honey is SO good with the cheddar and apples.
You can easily double this recipe if you need more biscuits. They don’t last long because they are SO good!
There are so many fall main dishes that would be absolutely delicious with these Apple Cheddar Biscuits! Truly endless possibilities.
We love serving the biscuits with any soup recipe (especially butternut squash soup and pumpkin soup), but here are some other favorites.
- Butternut Squash Mac and Cheese
- Apple Pecan Salad with Creamy Lemon Dressing
- Creamy Butternut Squash Pasta
- Pumpkin Chili
- Honey Mustard Sheet Pan Chicken with Brussels Sprouts
How to Store
This recipe makes 9 biscuits. They can be stored at room temperature in an airtight container for up to two days. I like to reheat them just a bit before enjoying, you can’t beat a warm biscuit.
To freeze biscuits, make sure they’re completely cooled before wrapping them tightly and storing them in a freezer-safe container. They can be frozen for two months.
More Biscuit Recipes
- Greek Yogurt Biscuits
- Buttermilk Drop Biscuits
- Biscuits and Gravy
- Three Cheese Zucchini Drop Biscuits
- Blueberry Cream Cheese Biscuits
Apple Cheddar Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup cold buttermilk
- 1/2 cup unsalted butter, melted and cooled slightly
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup chopped apples (I like Honeycrisp)
- Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
- In a medium bowl, combine cold buttermilk and the slightly cooled melted. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the cheddar cheese and chopped apples.
- Grease a ¼-cup dry measuring cup. Fill the cup with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect, that is the joy of a drop biscuit. The biscuits should measure about 2 ¼ inches in diameter and 1 ¼ inches high. Repeat with remaining batter, spacing biscuits about 1 ½ inches apart.
- Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 12 to 14 minutes.
- Transfer biscuits to wire rack and let cool for 5 minutes. Serve with honey, optional, but so good!
Have you tried this recipe?
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Photos by Molly, Yes to Yolks.
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Love these recipes
Is 475 the right temperature? Seems rather high?
Yes, 475 is correct. You want to bake them at a high temperature.
Oh this is definitely a keeper! We are retired but still live on our little farm. We don’t have animals now but we do have apple trees and a big garden. We try to use or give away our excess. Not sure the one apple in this recipe will make a dent in the apples but the biscuits sure were great. Apples keep well so will make this again several times over the next few months.
How nice! We just planted two apple trees, but they didn’t produce this year. I can’t wait until they do. So glad you loved the biscuits, thanks for letting us know.
I just made these last night and they were great! I’ll admit that I did not use buttermilk but they still tasted and looked amazing. I will definitely make them again.
These are wonderful! Also delicious with apple butter.
Hi, I’m having an issue w baking these. The bottoms burn but the middle isn’t done cooking and the top is still white. Is there anything I can do to fix it?
Hmmm, I have never had a problem. Are you lining your baking sheet with parchment or a baking mat? Are you using a dark pan? Is your oven rack in the middle of the oven? Is your oven temperature off? You can try reducing the temperature by 25 degrees to see if that will help.
If I were to use a rose gold Nonstick pan (specific in case it matters) would I still keep the temp high or drop? I don’t have a silpat and parchment always burns on me over 450°. Thanks!
These were so delicious! I served them with curry chicken and rice bowls. They were perfect as is, but I think I might add a little bit of rosemary the next time.
Rosemary would be a great addition! Glad you enjoyed the recipe!
Am adding to my weekend soup night.
I have tons of apples on my tree,but they aren’t quite ready,still a bit green & tart.
I’ll have to buy some,
I love it! I have a hard time not to eat the whole pan when it’s fresh out of the oven!
Ha! I have the same problem.
These are incredible you have to try them!!! I’ve made them twice now & plan on serving them with our Thanksgiving Day meal, so the whole Family can enjoy them. I did change up the recipe a bit, I added 1-1/2 cups of chopped apples (Honeycrisp), so each biscuit had plenty of apples.
Just a note that I’d like to pass along, they are wonderful the following morning warmed up in the toaster for breakfast. That’s right in the TOASTER, just make sure to keep on eye on them so they don’t burn. They do spread out a bit on the baking sheet so they will be large/flat enough to fit perfectly in the toaster to enjoy the next day or days. Thanks again Maria, I’ve enjoyed your recipes for Years & look forward to your weekly email “Meals to make this week”. Cathy
Thanks for sharing!