This biscuit bakes up around an apple filling to make the biscuit very moist. Serve it with a little bit of apple butter if you like (find out how to make apple butter here). Short on time? Simply substitute an equal amount of your favorite, store-bought, whole wheat baking mix if you can’t make it from scratch.
Whole Wheat Baking Mix:
2¼ cups whole wheat pastry flour
5¼ tsp baking powder
1¼ tsp Morton table salt
4½ tsp sugar
¼ cup buttermilk powder
Mix all ingredients together and store in airtight container. This can be stored to up to 6 months.
2 cups whole wheat baking mix (recipe above)
1 Tbsp ground cinnamon
2 Tbsp brown sugar
2 Tbsp butter/vegetable oil blend (no trans fat), chilled
2⁄3 cup nonfat milk
4 apples, peeled, cored, and diced
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground allspice
½ tsp kosher salt
½ tsp vanilla extract
3 Tbsp agave syrup
1 cup chopped walnuts, toasted
1 Tbsp confectioners sugar
Preheat oven to 400°F.
Combine baking mix, 1 teaspoon of the cinnamon, and brown sugar in a food processor.
Cut the cold butter blend into the flour by pulsing the food processor. Add milk and pulse until combined.
Turn dough out onto a board dusted with baking mix; knead lightly.
Cut dough into 12 pieces and place each into a greased muffin cup.
Mix apples with ginger, cloves, allspice, 1 teaspoon of the cinnamon, salt, vanilla extract, agave syrup, and walnuts. Make a depression in the center of each piece of dough and fill with 2 to 3 tablespoons of apple filling.
Bake for 12 minutes until biscuits are lightly brown.
Mix together remaining cinnamon and confectioners sugar and dust the tops of biscuits.
Recipe courtesy of Culinary Institute of America’s The Diabetes-Friendly Kitchen (2012, John Wiley & Sons, Inc.).