Paula Roy: Whole Foods in Half the Time


Apple Pie Cheddar Biscuits

The Ultimate Grab and Go Breakfast or Snack

by: Paula Roy
The flavours of apple pie with cheese make these biscuits a family favourite

I always shed a tear when my pies get polished off the night they’re first served because leftover pie is truly one of the most glorious things to enjoy at breakfast. These biscuits are inspired by my personal favourite, apple pie, which I always make with lots of cinnamon and enjoy eating hot out of the oven with a slice or three of old Cheddar on top. They also tip their hat to my other favourite new breakfast treat: Apple Cinnamon Snacking Squares.  

A cinch to prepare, these biscuits are nutritious and filling, making them a great addition to an on-the-go breakfast. They’re ideal in a lunchbox too! To speed things up in the morning, you can prepare the apples the night before; cover and refrigerate. Do the same with the cheese and have the dry ingredients already measured and in the bowl. With these steps taken care of, it will take less than 5 minutes to get biscuits into the oven in the morning. Be prepared to have your family worship you forever.


1 tsp cinnamon
2 tbsp white sugar
2 medium apples, peeled, cored and thinly sliced into 1/8 inch x 1/2 inch pieces
1/2 tsp freshly squeezed lemon juice
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp white sugar
1/2 cup very cold butter
3/4 cup milk
1 cup grated old Cheddar


  Preheat oven to 425F and line baking sheet with parchment paper. Set aside.

  Combine cinnamon and sugar; remove 1 tsp of the mixture and set aside.

   Toss sliced apples with lemon juice plus remaining 2 tbsp cinnamon and sugar mixture. Set aside.

   Combine flour, baking powder, baking soda, salt, and sugar in a large bowl.

   With a box grater, grate the cold butter into the flour mixture and toss with your fingers to combine.

   Add apple mixture, milk and cheddar to the flour and butter mixture. Stir quickly with a wooden spoon, just until the dough comes together. If it seems too dry, add 1 tbsp milk.

   Turn the dough out onto a clean, lightly floured work surface and draw it together with your hands.

   Pat the dough down into a 1/2 inch thick rectangle and cut into 12 – 15 biscuits with a biscuit cutter or sharp knife.

   Place biscuits one inch apart on the parchment-lined baking sheet and sprinkle tops with reserved 1 tsp of cinnamon sugar.

   Bake until golden, about 15 minutes. Serve warm or at room temperature.

   Remaining biscuits can be wrapped individually and frozen.

Makes 12 – 15 biscuits

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