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2 Tbsp. Clabber Girl Corn Starch
1 Tbsp. Clabber Girl Baking Powder
1/4 C. water
1/2 tsp. salt
4 1/2 C. apples, peeled, cored and thinly sliced
1 C. buttermilk, more as needed
1 1/2 C. rhubarb, diced
3 Tbsp. light brown sugar, firmly packed
2 tsp. vanilla extract
Drop Biscuits:
Filling:
2 C. all-purpose flour
1 C. light brown sugar, firmly packed
1/4 C. sugar
Preheat the oven to 350° F. Grease a 9-inch square baking dish or cover with parchment paper, set aside.
Fruit Filling: Stir the brown sugar and corn starch together in a saucepan and add the water, apples and rhubarb. Bring to a low boil over medium heat and cook, stirring constantly, for about 8 minutes until the mixture thickens and becomes translucent.
Remove from the heat, stir in the vanilla and pour into the prepared baking pan. Set aside and allow to cool somewhat.
Drop Biscuit Dough: Whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir in the buttermilk until the mixture gathers into a ball. The dough should be blended and quite sticky. Do not knead the dough! Add a few more tablespoons of buttermilk if necessary.
Drop the biscuit dough over the fruit in the prepared pan. Sprinkle brown sugar evenly over the top.
Bake for about 25 to 30 minutes in preheated oven, or until the filling is bubbly and the biscuits are browned. Serve warm.
2 Tbsp. Clabber Girl Corn Starch
1 Tbsp. Clabber Girl Baking Powder
1/4 C. water
1/2 tsp. salt
4 1/2 C. apples, peeled, cored and thinly sliced
1 C. buttermilk, more as needed
1 1/2 C. rhubarb, diced
3 Tbsp. light brown sugar, firmly packed
2 tsp. vanilla extract
Drop Biscuits:
Filling:
2 C. all-purpose flour
1 C. light brown sugar, firmly packed
1/4 C. sugar
Preheat the oven to 350° F. Grease a 9-inch square baking dish or cover with parchment paper, set aside.
Fruit Filling: Stir the brown sugar and corn starch together in a saucepan and add the water, apples and rhubarb. Bring to a low boil over medium heat and cook, stirring constantly, for about 8 minutes until the mixture thickens and becomes translucent.
Remove from the heat, stir in the vanilla and pour into the prepared baking pan. Set aside and allow to cool somewhat.
Drop Biscuit Dough: Whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir in the buttermilk until the mixture gathers into a ball. The dough should be blended and quite sticky. Do not knead the dough! Add a few more tablespoons of buttermilk if necessary.
Drop the biscuit dough over the fruit in the prepared pan. Sprinkle brown sugar evenly over the top.
Bake for about 25 to 30 minutes in preheated oven, or until the filling is bubbly and the biscuits are browned. Serve warm.