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Biscuits, Scones, Donuts, & Granola | April 2, 2010

Sticky Apple Butter Biscuits

Sticky Apple Butter Biscuits
Sticky Apple Butter Biscuits
Sticky Apple Butter Biscuits
Know how you read a recipe and think I HAVE TO MAKE THIS.
I waited for several months until I finally got around to trying Sticky Apple Butter Biscuits. I’ve never been a huge apple butter fan. But last summer my cute friend Melanie made some home made apple butter with her bumper crop of apples. And Brookie came home from working in Yellowstone, raving about her new found love, apple butter. Then I found this recipe. It was a sign.
I knew this would be the perfect brunch recipe. A little bready. A little fruity, sweet, sticky, buttery. Oh my deliciousness. Absolutely perfect for Easter Brunch.
Sticky Apple Butter Biscuits
Sticky Apple Butter Biscuits

Sticky Apple Butter Biscuits

adapted from



  • 1/4 cup honey
  • 1/4 cup packed brown sugar
  • 2 tablespoons melted butter
  • 1/3 cup golden raisins


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons shortening
  • 3 tablespoons cold butter
  • 1 medium grated apple
  • 2/3 cup whole milk


  • 2 tablespoons melted butter
  • 4 tablespoons apple butter
  • 1/4 cup brown sugar
  • 1/4 cup golden raisins


  1. Grease muffin tins with a little shortening and set aside. Preheat oven to 400 degrees.
  2. In a small bowl combine topping ingredients. Mix together. Place an equal amount into the bottom of each muffin tin (about 2 teaspoons each). Sprinkle the 1/3 cup of raisins equally into each muffin tin; set aside.
  3. Make filling for the biscuits in a small bowl and mix together; set aside.
  4. In another bowl combine the flour, baking powder, salt and cinnamon together and stir. Using a pastry cutter, cut in the shortening and butter till they become small pea size chunks. Grate the apple. Squeeze out the juice and add the apple to the mixture. Add in the milk. Mix together till the dough comes to a ball. Add a tablespoon of milk if needed to allow dough to cling together. Turn dough out onto a lightly floured surface and knead until dough forms a ball. On a well floured surface, roll dough out to a 10 x 8 inch rectangle.
  5. Spread filling on top of rolled out dough (same method used when making cinnamon rolls). After filling is spread over all of the dough, roll the dough, starting on the long side- like a jelly roll. Cut into 12 pieces. Place the slices into muffin tins. Bake in a 400 degree oven for 20-25 minutes, or till golden brown. Allow to cool for 1 minute then remove from tin. Serve warm.

Recipe Notes

-Don’t let the biscuits sit in the pan for too long, or they will stick.

-Rolls look best when turned upside down to serve.

-You may use any type of raisin, I prefer golden.

-I used Crisco Butter Flavor shortening.

-If you want to see a great step by step tutorial, click here.

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  1. These look so great! Have you ever made a sourdough starter? I'm sifting through recipes online, and thought I'd check here for suggestions. I know you don't know me, but I love your recipes and blog. 🙂