Spiced Mocha Biscuits With Apple Cranberry Compote

Coffee in the morning is an absolute must for me. Coffee in my biscuits to have with my coffee, now that's a luxury! These flaky breakfast biscuits are mildly sweet and spiced, and the apple-cranberry compote adds a sweet and tart touch to really intensify the decadence.

For the Spiced Mocha Biscuits:

• 1-3/4 cups (210 grams) all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cocoa powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground clove
• 1/2 cup (50 grams) powdered sugar
• 6 tablespoons softened unsalted butter
• 1 tablespoon molasses
• 1/2 teaspoon LorAnn Super Strength Coffee flavor
• 8 oz sour cream

For the Apple Cranberry Compote:

• 3 medium apples, diced (use sweet varieties like Honeycrisp or Fuji)
• 1/2 cup (about 65 grams) dried cranberries
• 1/4 cup (2 fluid ounces) white wine
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar

Tools:

• Mixing bowls
• Measuring cups and spoons
• Fork
• Pastry cutter (optional)
• Silicone scraper
• Spoon
• Parchment paper and baking tray or baking stone
• Cutting board
• Sharp knife
• Medium sized sauce pan

Preheat your oven to 450˚ Fahrenheit (232˚ Celsius).

In a large bowl, add flour, baking powder, baking soda, salt, cocoa powder, nutmeg, cinnamon, clove, and powdered sugar. Mix with a fork until well blended. Set aside.

In a small bowl, mash butter, molasses, and coffee flavor together with fork or silicone scraper until thoroughly blended. If you spray your measuring spoon with cooking oil, the molasses slips right out. Set aside.

Add sour cream to the flour mixture and use fork or pastry cutter to mix into crumbles (see third picture for crumble size). 

Add the butter mixture (use a silicone scraper to get it all out) and crush into flour mixture with fork or pastry cutter. As it starts to get too thick to mix with utensils, use your hands to mush, twist, pull, and knead until it becomes one large ball of dough.

Use a spoon to scrape out dough (first picture above) and roll in your hands (you may need to flour your hands to make this easier). Create balls of about 1.5 inches (almost 4 cm) in diameter. 

Place the balls with sides touching on a parchment paper lined baking tray or directly on a baking stone. Bake in the preheated 450˚ Fahrenheit (232˚ Celsius) oven for 10-12 minutes or until a toothpick inserted in the middle comes out dry. Makes about 16 biscuits.

While the biscuits are baking, let's work on the compote.

In a medium bowl, add diced apples and dried cranberries. Pour in the white wine, cinnamon, and nutmeg and stir well using the silicone scraper. Set aside.

On low-medium heat, melt butter in your sauce pan. 

Add brown sugar and stir until sugar is dissolved. You'll know it's ready when it doesn't feel like you're stirring sand anymore.

Add apple-cranberry mixture, stir to coat, cover and cook until apples are soft, about 15-20 minutes, stirring occasionally. Makes about six servings.

Don't forget to check on your biscuits while the compote is cooking.

Place a couple of Spiced Mocha Biscuits on a plate and spoon a generous portion of Apple Cranberry Compote on top. Serve warm. And don't forget the coffee! 

Enjoy!