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  • Preheat oven to 375°.
  • In a large bowl, mix brown sugar, lemon peel and cinnamon.
  • In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat.
  • Add half the apples; cook, stirring, 5 minutes, until tender.
  • Gently stir into sugar mixture.
  • Repeat the process with remaining 2 tablespoons butter and apples.
  • Transfer filling to a 13" x 9" baking dish; cover and keep warm.
  • In a large bowl, combine flour, 1 tablespoon sugar, baking powder and salt.
  • With a pastry blender or 2 knives used scissor-fashion, cut in remaining butter until mixture resembles coarse crumbs.
  • Stir in cheese and buttermilk.
  • Turn dough onto a work surface (dough will be crumbly).
  • Knead until dough is smooth and holds together.
  • Drop dough by walnut-size pieces over apple mixture to cover; sprinkle with remaining 1/4 cup sugar.
  • Bake until filling is hot and bubbling and biscuits are golden, 35 to 40 minutes. Let stand 15 minutes before serving.