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GENERALLY speaking, food makes people happy.

I’d like to think that I make happy foods.  I’d like to think that to the people wondering to this place, who are just one kale salad-away from opening a suicide.word, a fast responding blueberry oatmeal cookie, in some ways, is a contribution to humanity.  I’d like to think that to you out there who voluntarily devotes to a gluten-less life, though beyond my shallow comprehension, must have had your profound and keen purposes… the unintentionally gluten-free mochi donut is my gentle way of saying, I don’t get it but hey let me get you a donut.  Then of course, when all else fails, the sky is falling and all balls are tucked, a full frontal of a pornographic burger wouldn’t be the worst thing to remember last, before quitting it, whatever it is, all together.

But this theory has been testing quite unsoundly in my personal life-lab in the past week (previously on…), mostly due to my neurotic anxiety who has a very inappropriate humor of its own which has proven to be funnier than eating.



Just to be clear, this is not where I brag about thing, but I’ve been cruising effortlessly through the most successful and effective, week-long fasting program that normally only Beyonce can pull off, and finding it a little… bittersweet.  This would have otherwise been a great news, a long-planned and awaited reunion with my dormant human-shapes, unfortunately just not in the optimal scenario as I envisioned it.  Don’t get me wrong, waistline, you look fabulous but fuck I look like shit.







So in a desperate effort to restore such theory, I’ve embarked on a mission to make the happiest food alive.  Given that this is high pie-season, what’s better than something that, even just by the sound of its name, incandescently cheerful – the all American apple pie.  Hey, I figured if it’s happy enough to have sex with, it’d be sufficient for my condition.

But having said that, I have to be acutely aware of the danger of what a pie-making disaster can do to a fragile state of mind.  These crusty, happy-sounding fellas can be, more often than not, little mean soggy bi-polar bastards.  Best not to go there for the sake of my livelihood.  Instead, I’m going to impose the happy ideal of an apple pie onto these much faster, easier, and above all else, less disaster-friendly folks.  I’ve decided to turn it into biscuits.

So there I found myself in a gloomy, bleakly spirited afternoon, clinging over the edge of the kitchen-counter gulping down dose after dose of buttery crumbed biscuits that are sweetened with salted caramel and twinkle-lighted with soft, candied apples and warm cinnamon, allspice and nutmegs.  Then it occurred to me that, no, I needed something even more potent.  So I brushed them with melted butter and tumbled in nutmeg sugar.  At this point they were already reaching heavenly goodness but I was a holier mess, and I kept thinking that it just… just needed a litttttle something more…  What is it?  God damn it I had it at the tip of my tongue…



Then OH RIGHT!   Of course.  Silly me.


Makes: 7 small biscuits


  • Caramel apple/wet ingredient:
    • 1/2 cup (154 grams) of granulated sugar
    • 1/4 cup (61 grams) of apple juice
    • 1 1/2 cup (185 grams/approx 2 small apples) of small-diced baking apple
    • 1/4 tsp of sea salt
    • 1/8 tsp of ground cinnamon
    • 1/8 tsp of ground allspice
    • 1/8 tsp of freshly grated nutmeg
    • 1/4 cup (60 grams) of apple juice
    • 1/4 cup (58 grams) of heavy cream
  • 1 1/2 cup (212 grams) of all-purpose flour
  • 3/4 tbsp of aluminum-free baking powder
  • 1/4 tsp of baking soda
  • 5 1/2 tbsp (80 grams) of unsalted butter, very cold and diced
  • 2 tbsp of melted butter for brushing
  • 1/4 cup (77 grams) of granulated sugar + 1/8 tsp of freshly grated nutmeg for surface


To make the caramel apple/wet ingredient:  In a sauce pot, bring 1/2 cup of granulated sugar and 1/4 cup of apple juice to a boil over medium heat.  Swirl occasionally and continue to cook until the liquid has evaporated and the sugar becomes a rich, dark amber color.  This will take a few minutes.  Then add the small-diced apples and continue to cook over medium heat.  The caramel will harden in contact of the cold apples, so stir with a spoon until all the caramel is melted again.  Cook until the liquid/juice from the apple has mostly evaporated, and the sauce slightly thickens again, approx 7 ~ 10 min.  You should have what looks like about 1/4 cup of liquid in the pot, and the apples should be almost translucent, like candied.

Stir in the sea salt, ground cinnamon, ground allspice, and freshly grated nutmeg.  Then add another 1/4 cup of apple juice and heavy cream.  Mix evenly then chill for at least 1 hour in the fridge, or 30 min in the freezer until cold.

To make the biscuit:  Preheat the oven on 425ºF/220ºC.

Whisk all-purpose flour, baking powder and baking soda in a large bowl (or you can do it in the food-processor).  Add the diced and cold unsalted butter, then with a pastry-cutter, cut the butter into the flour until the largest bit is about the size of a small pea (or pulse the food-processor until this happens, then transfer the mixture to a large bowl).  Add the chilled caramel apple/wet ingredient, then with a spatula, fold the mixture together until a wet dough forms.  The dough should be wet and sticky.  If it’s too dry with loose crumbs and flour not coming together, add another tbsp of heavy cream.

Transfer to a floured surface and pat into 1″ (2.5 cm) thickness.  If the dough feels warm or even room-temperature (due to the wet ingredient not being chilled enough), wrap in plastic and flash-freeze for 30 min before proceeding.  Cut the biscuits out with a small cutter, then transfer to a parchment-lined baking sheet.  Gather the scraps and cut again.  You should have about 6 ~ 8 biscuits.  Brush the top with heavy cream then baking in the oven until golden browned and puffed, approx 15 min.

Allow to cool for 20 ~ 30 min on a cooling rack.  Brush the tops with melted butter then gently press against the nutmeg-sugar until it sticks.  If you want to slice it open for ice-cream sandwich, use a serrated knife because these are quite delicate.


  • David

    July 21, 2014 at 5:40 PM Reply

    This sounds absolutely scrumptious. From pictures alone it look like we’re walking the fine line of biscuit/scone.

  • Laura@Baking in Pyjamas

    July 21, 2014 at 6:54 PM Reply

    Stunning and delicious. Added to my Autumn baked list and pinned.

  • Belinda@themoonblushbaker

    July 21, 2014 at 7:00 PM Reply

    Testing subjects with out consent? Only for you Mandy and your delicious food.
    The baker in me is getting ichy hands by just looking at it!

  • Katrina @ Warm Vanilla Sugar

    July 21, 2014 at 7:49 PM Reply

    Food makes me happy!! I love the caramel apples in these biscuits – such a fun recipe!

  • Kari

    July 21, 2014 at 8:15 PM Reply

    Sooo making these!

  • Amanda @ oven&apron

    July 22, 2014 at 12:00 AM Reply

    Biscuit as ice cream sandwich vessel — I like the way you think!

  • steph

    July 22, 2014 at 1:03 AM Reply

    oh yes. you so rule the biscuit world!

  • Pang

    July 22, 2014 at 10:19 AM Reply

    Mandy, you know the main reason why I come ‘here’ to your blog is not only because of your wonderful recipes/photos, but also because of your sense of humour. Every time I read your post, I swear I thought I was reading one of my old friend’s post (you know!!! The one who always speaks her mind and makes me laugh at the same time). :)

    I respect those who are able to cut out all the “horribly yummy” things from their lives. I simply don’t have that will power, and I surely hope you don’t as well. I need you to continue making things I love to eat :)

    Btw, this biscuit is worth all the effort & calories :)

  • cheri

    July 22, 2014 at 1:12 PM Reply

    These biscuits are just gorgeous, your writing is so witty, love your photos!

  • Mary

    July 23, 2014 at 8:48 PM Reply

    Love them! I love biscuits and apples, not to mention the caramel. Just what I was looking for a nice afternoon snack!

  • zahra

    July 24, 2014 at 3:36 AM Reply

    I really love your blog and all your recipes and I so wanna make these.but where I live(I live in Iran) we don’t have heavy can I substitute it with anything?
    I’d appreciate if you answer my question.thanks:)

    • mandy@ladyandpups

      July 24, 2014 at 1:29 PM Reply

      ZAHRA: Of course! I believe you can use just whole milk, or buttermilk (maybe you don’t have buttermilk either because I can’t find it in Beijing), or loose yogurt (not the very thick/Greek-style kind). let me know how it turns out :)

  • Caroline @ Pickled Plum

    July 24, 2014 at 7:31 AM Reply

    Will have to make this really soon, they look amazing! Thank you for sharing this recipe!

  • j

    July 24, 2014 at 12:51 PM Reply

    wellllll. i love baking and ALWAYS hunger for apples so i was interested. little did i know i’d end up reading your private diary and end up lusting after your progressive photographs… gosh, then the finale with whipped cream, god forbid maybe clotted creme! a recipe becomes a ride!! yahoo & thx. lotsa fun. keep on & sign me up for your blog

  • Ambar

    July 28, 2014 at 6:14 AM Reply

    OMG this sounds and looks amazing!!!!!!!

  • Lynna

    August 19, 2014 at 1:46 PM Reply

    Omgahhhh….. caramel apple pie biscuits…where have you been all my life? I wish you delivered. T__T

  • Hukwoo Shenihn

    August 21, 2014 at 6:32 AM Reply


  • Christine

    September 24, 2014 at 10:46 PM Reply

    Hi – do you know if I could make them one day and bring them to someone the next day, or are these best eaten right away? Any tips for storage?

    • mandy@ladyandpups

      September 24, 2014 at 10:53 PM Reply

      Any biscuits are the best right out of the oven, but of course you can store them in air-tight container for the next day. If possible, warm them up in the oven before serving.

  • Aneeka

    April 13, 2021 at 12:26 PM Reply

    Hello! I’m making these yummy biscuits right now, but I got overly excited and made too many. I can’t eat them all :( do these freeze well? If yes, should I bake first or freeze the dough? I know it’s about 7 years after this was posted but I thought I’d try my luck :D

    • mandy@ladyandpups

      April 13, 2021 at 1:38 PM Reply

      Aneeka, yes you can freeze them :). I’d freeze the shaped dough so it’s ready to bake whenever.

      • Aneeka

        April 13, 2021 at 1:52 PM Reply

        Thank youuu!

  • mobasir hassan

    June 26, 2022 at 5:25 PM Reply

    Everything is so nicely described that really helped me. And i truly appreciate for that.

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