Ingredients:

  • 2 cups (250g) whole wheat pastry flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 3/4 cup (180ml) cold plain Greek yogurt
  • 2 tbsp (30ml) cold milk
  • 2 cups (300g) peeled and diced Granny Smith apples
  • 1 tbsp (15g) maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 tsp (5ml) lemon juice
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) milk
  • 1/2 tsp (1g) cinnamon
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Place the diced apples, maple syrup, cinnamon, nutmeg, and lemon juice in a pan over medium heat. Cook for 5–7 minutes until the apples are tender and the liquid has reduced to a thick syrup. Remove from heat and let cool slightly.
  2. Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
  3. Fold in the Greek yogurt gently until a shaggy dough forms. If the dough is too dry, add milk one tablespoon at a time until tacky but not sticky.
  4. Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a disc.
  5. Place 1-2 tablespoons of the apple mixture in the center of each disc, then fold the edges over and pinch tightly to seal.
  6. Place the biscuits on a parchment-lined sheet or in a greased skillet. Bake at 400°F (200°C) for 20–25 minutes until the tops are deep golden brown.
  7. Whisk the powdered sugar, milk, cinnamon, and vanilla extract until smooth. Drizzle over the warm biscuits immediately after baking.