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Cheddar Apple Biscuits with Bacon Jam

Apple Cheddar Biscuits

Adapted from here.
Servings 8 large biscuits
Author Brandon Matzek


  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes, plus more for greasing the pan
  • 2 1/4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine grain sea salt
  • 1 firm, tart apple (such as Granny Smith), peeled and cut into 1/2-inch cubes
  • 7 oz Kerrygold Aged Cheddar with Irish Whiskey, coarsely grated
  • 2 scallions, chopped finely (don't have this? add another 2 tablespoons sliced chive)
  • 2 1/2 tablespoons thinly sliced chives (don't have this? Add another chopped scallion to the mix)
  • 1 cup + 2 tablespoons well-shaken buttermilk


  1. Preheat oven to 450°F and set an oven rack to the middle position. Grease a baking sheet with butter and set aside.
  2. Add flour, baking powder, sugar, baking soda and sea salt to a large bowl, whisking to combine. Add the butter to the bowl, and, using your fingers, work the butter into the dry ingredients until it resembles coarse meal. Stir in the apple, most of the aged cheddar (reserve 1/2 cup), scallions an chives. Add the buttermilk and stir until just combined.
  3. Using a large spoon, drop the dough in 8 equal mounds onto the prepared baking sheet. Evenly sprinkle the top of each mound with reserved cheddar. Bake until golden and cooked through (18 - 20 minutes). Let cool for just a moment before enjoying. Store any leftover biscuits covered at room temperature for up to several days.