Brown Sugar Biscuit Apple Shortcakes

INGREDIENTS

BROWN SUGAR BISCUITS

2 cups White Lily self-rising flour 3 tablespoons brown sugar 1 teaspoon salt ½ cup cold butter ¾ cup cold buttermilk

SAUTEED APPLES

2 tablespoons unsalted butter ¾ teaspoon fresh lemon juice ¼ cup granulated sugar 2 granny smith apples, peeled and thinly sliced 1 tablespoon heavy whipping cream 1 tablespoon rum ½ teaspoon pure vanilla extract Whipped Cream for serving Ground Cinnamon

INSTRUCTIONS

FOR THE BROWN SUGAR BISCUITS: Preheat oven to 450 degrees.

Whisk together flour, brown sugar, and salt in a medium sized bowl and set aside.

Using a cheese shredded, grate butter into the bowl of dry ingredients.

Pour in buttermilk and gently combine.

Sprinkle flour on your working area or board and remove biscuit dough from bowl. Use your hands to flatten the dough and shape out to your preferred thickness of ½-3/4 inch.

Cut biscuit dough into circles using round cutter or back of a can.

Place cut biscuits onto greased cast iron skillet and bake for about 10-12 minutes or until they have risen and browned.

FOR THE SAUTÉED APPLES:

Melt butter and lemon juice in medium sized pan over low heat.

Whisk in sugar and turn heat up to medium heat. Watch until butter and sugar mixture begins to turn a caramel brown color which can take up to 8 minutes (make sure you do not burn!!).

Add in thinly sliced apples, cream, rum and vanilla extract and cook until tender over medium heat for 10-12 minutes. Remove from heat and allow to cool for 10 minutes until just warm.

TO ASSEMBLE THE SHORTCAKES:

Simply cut biscuits in half.

On the bottom half of each biscuit, add whipped cream and apples.

Sprinkle with ground cinnamon (if desired) and serve.