Fried Apples and Biscuits

When I was growing up my grandmother made fried apples and biscuits often in the summer using transparent apples. My other grandmother had a transparent apple tree in her backyard, and after picking several, she would carry them back to the house in her apron. I was delighted to find that the first house my husband and I lived in had several transparent apple trees in the backyard. It was so rewarding as a young wife to step out into my backyard and return into my kitchen with fresh fruit to cook up. I fried apples often for our breakfast and usually had plenty to freeze. Fried apples are delicious for breakfast but also make a great snack or dessert. These biscuits, adapted from my regular biscuit recipe, are a little sweet, perfect for topping with fried apples and a good shaking of powdered sugar. Transparent apples bruise easily and do not keep for long, so use them quickly.

Fried Apples
4 Tbs butter
About 8 cups sliced apples (leave peel on)
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
sprinkling of kosher salt

Melt butter in large skillet. Add apples and cook on medium heat, stirring often. Cook for about five minutes, then turn down heat and add the rest of the ingredients. The apples cook quickly and will turn mushy fast if not watched carefully. Cook for 4-5 more minutes. Remove from heat.

Biscuits
2 cups self-rising flour
2 Tbs granulated sugar
5 Tbs butter, cut into pieces
1 cup milk
1/4 cup light cream

Mix flour and sugar. Cut in butter with pastry blender until blended. Add milk and cream and mix with fork just until blended. Drop into mounds onto greased baking sheet and bake in 400 degree oven. Bake for about 15 minutes or until tops and bottoms are lightly browned.

Cut biscuits open and top with apples. Dust with powdered sugar.