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Apple walnut biscuits served
Flaky and tasty homemade biscuits with grated apple and walnut

Apple Walnut Yeasted Biscuits

Author: Flavelo
Recipes Cakes and Desserts
This recipe is a unique hybrid: a savory, yeasted dough lightened by the acidity and fiber of apples, enriched with walnuts. It combines the fluffiness of yeast breads with the flaky richness of butter biscuits. The apple doesn't dominate but improves texture, keeping the biscuit moist for days.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Rolling pin
  • Biscuit cutter (approx. 2 inch)
  • Baking sheet with parchment
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts

Instructions

1 ✓

Dissolve sugar and yeast in warm milk; let bloom for 10 minutes.

Tip: Yeast activates quickest in a warm, sugary environment.
2 ✓

Grate the apple and squeeze out all liquid thoroughly.

Tip: Excess apple water ruins the hydration balance, leading to a doughy center.
3 ✓

Mix flour and salt. Cut in the cold butter with fingers until it resembles wet sand.

Tip: Coating flour with butter prevents strong gluten formation, ensuring flakiness.
4 ✓

Add egg, sour cream, yeast mixture, squeezed apple, and walnuts. Knead quickly to combine.

Tip: Do not over-knead, or biscuits will be tough.
5 ✓

Cover and proof in a warm place for 60 minutes.

Tip: Gas bubbles from the yeast will lighten the dense buttery dough.
6 ✓

Roll out, fold in half, then half again. Rest 10 minutes. Repeat once.

Tip: Folding (laminating) creates physical layers for steam to lift.
7 ✓

Roll to 1 inch thick, score top with a knife, and cut out biscuits.

Tip: Press down firmly; do not twist the cutter, or edges will seal and inhibit rising.
8 ✓

Brush with beaten egg, sprinkle with walnuts, and bake at 350°F (180°C) for 20-25 minutes until golden.

Tip: Egg wash promotes a beautiful brown gloss [Maillard reaction].

Recipe FAQ

Why rest the dough?
Resting relaxes the gluten, allowing you to roll it out without it shrinking back.
Can I freeze them?
Yes, cut raw biscuits freeze well. Bake from frozen, adding a few extra minutes.

Ingredients

  • 4 cups All-Purpose Flour
  • 1 tsp Salt
  • 1 cup Cold Butter (cubed)
  • 2/3 cup Sour Cream
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Warm Milk
  • 1 whole Egg (for dough)
  • 1 cup Grated Apple (peeled, squeezed dry)
  • 1 cup Ground Walnuts
  • 1 whole Egg (for wash)
  • 2 tbsp Ground Walnuts (for topping)