Homemade Buttermilk Biscuits with Crockpot Apple Butter + Country Ham

There’s nothing more comforting for fall than homemade apple butter and buttermilk biscuits! Add in some country ham, and this unexpected combination is the perfect mix of sweet and salty and such a good autumn breakfast option, snack, or lunch! The apple butter could not be easier to make as you literally just throw everything in the crockpot and let it do all the work! I really worked with the amounts of sugar and spices to get just the right blend so it’s not overly sweet and you can taste the apple flavor even more. I also used this apple butter on my autumn cheeseboard and it was the perfect compliment to both sharp and milder cheeses. I love this biscuit recipe as well because they are perfectly fluffy, just the right amount of salty, and a little crisp on the edges. Find all the ingredients and instructions to put these together below!

xoxo

Emily

For the apple butter:

3 lbs. apples (sliced and cored)

1 cup sugar

1 cup brown sugar

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. salt

For the biscuits:

2½ cups all-purpose flour

2 tablespoons baking powder

1 teaspoon sugar

1 teaspoon salt

½ cup cold salted butter, cut into small cubes

1 cup cold buttermilk

¼ cup salted butter, melted, for brushing

For the apple butter:

1.Place apples in a slow cooker.

2. Add the remaining ingredients and stir until evenly mixed.

3. Cook on low for 12 hours, stirring and breaking up the apples occasionally.

4. Remove cover and use a blender or food processor to puree the apple butter until smooth. If you would like a thicker apple butter, return the mixture to the slow cooker and cook on low, with the lid ajar, until the desired consistency is reached.  

5. Allow the mixture to cook and then transfer to jars. It will store in the refrigerator for up to 2 weeks, or can be stored in the freezer for up to 3 months.

For the biscuits:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, baking powder, sugar and salt.

3. Add flour mixture to a stand mixer with butter and mix on low until combined. You can also use a pastry blender and mix by hand.

4. Add in the buttermilk and stir to combine.

5. Transfer the dough to a floured surface and quickly form into a rough square. Be careful not to overmix. Pat the dough into a 1-inch-thick rectangle. Fold the dough into thirds, then lightly pat the dough back out into another 1-inch rectangle. Repeat the folding 2 more times; after the final fold, press or lightly roll the dough into a ½-inch-thick rectangle.

6. Cut out the dough rounds using a round biscuit or cookie cutter and place on the prepared baking sheet. Pat and roll the remaining scraps to cut out more rounds.

7. Brush with the melted butter and bake until the biscuit tops are light golden brown, 10 to 15 minutes. Brush with additional butter immediately, if desired. Serve warm or at room temperature. The biscuits are best served the day they are made, however leftovers can be stored in an airtight container at room temperature for up to 4 days. Reheat in a 350 degree oven for 5 minutes.

To assemble biscuits:

Cut biscuits in half then top with a few slices of thinly sliced country ham (optional). Top with a dollop of apple butter and spread lightly. Serve warm or at room temperature.