We put a new spin on this classic dessert by using whole wheat pastry flour and sesame seeds in tender buttermilk biscuits, then filling them with a delicious mix of apple, tahini and honey. You can store leftover biscuits in an airtight container for up to 2 days; reheat the split biscuits under the broiler until warmed and barely toasted, about 1 minute, before filling them.
3 crisp, sweet-tart apples, such as Gala or Fuji, cubed
1/4 cup tahini
3 tablespoons honey
Preheat the oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, sugar and salt. Using a pastry cutter or your fingers, work butter into flour mixture until no bits larger than peas remain. With a fork, stir in buttermilk just until flour mixture is evenly moistened. Using a large spoon or a 1/4-cup measure, drop batter in 8 mounds on the prepared baking sheet, leaving at least 2 inches between each. Brush tops with milk and sprinkle with sesame seeds. Bake until browned on top and bottom, 18 to 20 minutes. Transfer to a wire rack.
Meanwhile, in a medium bowl, combine apples, tahini and honey, and toss well. Split warm or cooled biscuits, fill with apple mixture and serve.
Per Serving: Serving size: 1 stuffed shortcake, 270 calories (100 from fat), 11g total fat, 5g saturated fat, 15mg cholesterol, 300mg sodium, 39g carbohydrates, (4 g dietary fiber, 16g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.