Nothing says “Fall in Indiana” like fried biscuits and apple butter! I discovered our grandson, Seamus, loved apple butter when we visited Brown County, Indiana‘s Nashville House restaurant this summer. Now that it’s apple season, Seamus, Ken and I tag-teamed to serve some up for a Sunday breakfast.
In July, Ken and I spent a weekend with Seamus and his sister, Bridget, at Abe Martin Lodge in Brown County State Park. Rain washed out our horseback riding plans with nearby Schooner Valley Stables, but we were able to do a short hike in the park and enjoy the Lodge’s indoor water park.
The kids enjoyed exploring downtown Nashville, and loved their fried chicken lunch at the Nashville House, a restaurant Ken & I visited on our honeymoon in 1972! Seamus devoured the fried biscuits and apple butter they served. In fact, he pretty much cleaned everyone’s plate!
The first task of our “Apple Butter & Biscuits Breakfast” was to make the apple butter. Since this is a lenthy process (and Seamus was more interested in the “eating”, not the “making”), I started on that in advance of his October visit. I found an Ohio State Fair blue ribbon prize-winning slow cooker recipe for apple butter on Pinterest, and it turned out to be just that – a winner. Golden delicious apples, peeled, cored, and packed in the slow cooker with a small amount of apple cider vinegar. The vinegar gives the tang – don’t skip it!
Twenty-two hours and a couple of quick steps and stirs later, and you’re finished. The color is beautiful! A quick pass with the immersion blender, and you’re ready to can and water bath your delicious apple butter.
The next task was to make sure we had everything we needed on hand to make the fried biscuits when Seamus came to visit. The only thing we had to buy was a tube of refrigerated biscuits. Ken chose a short tube of his favorite brand, Pillsbury Grands! Southern Homestyle Buttermilk Biscuits. We had the peanut oil for frying and cinnamon sugar for sprinkling.
Seamus popped the biscuit tube and used my kitchen shears to quarter each biscuit. With a little dough rolling in his hands, the biscuits were ready. Ken heated the oil and fried all but the last batch of five. He cautioned Seamus about careful cooking with hot oil and let him fry the last batch for the alotted two minutes. After a quick drain on a paper towel-lined baking sheet, Seamus’s helping hand dusted the hot biscuits with a few shakes of cinnamon sugar.
All that was left to do was to slather warm fried biscuits with Mama’s apple butter. And that, friends, was a killer combo!
Seamus had a blast preparing the biscuits, and he loved the apple butter. If you need further inspiration, why not pay a visit to Brown County for your own sweet sample of Fall?