Biscuit Wreath with Apple Cranberry
Compote

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

Move Over Monkey Bread, This Sweet Biscuit Wreath is Taking Over the Holidays This Year

This biscuit wreath is a total play on beloved Monkey Bread and pull-apart bread. And after creating this recipe and sharing this with our Test Kitchen team and with several friends to taste test, it just might be better!

Get festive with this recipe. It’s the perfect baked good to make on Christmas morning and enjoy leisurely with coffee or tea…or on any lazy day throughout the holidays.

The compote is made with Cosmic Crisp apples because of their wonderful sweet-tart taste and because the very thinly cut slices of apple stay intact while cooking. You don’t want this compote to be mushy like apple sauce.

The biscuits are scented with cinnamon and nutmeg, so they have all the smells you want coming from your oven during the holidays. They are very tender with those wonderful biscuit layers we all love.

Happy Holidays to all of you!

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Chadwick’s Checklist

What you need to know before you cook.

Use 2 1⁄2-inch biscuit cutter
Use a standard Bundt pan
Make the compote the day before. Store in an air-tight container for up to one week.

Serves: 8-10 Prep Time: 30 minutes Cooking Time: 25-27 minutes

Ingredients

To make the compote (makes 3 cups)

3 Cosmic Crisp apples, cored, skin on & sliced very thinly
1⁄3 cup dried cranberries
3⁄4 cup granulated sugar
3⁄4 cup water
3⁄4 teaspoon vanilla extract
1 teaspoon coarsely chopped fresh rosemary, plus sprigs for garnish

To make the biscuit wreath (makes 16 biscuits)

1 tablespoon salted butter, room temperature
3 3⁄4 cups all-purpose flour, plus more for dusting
1 tablespoon plus 1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
2 teaspoons sea salt
1⁄2 cup granulated sugar
1 1⁄2 teaspoons ground cinnamon
1⁄2 teaspoon nutmeg
2 sticks salted butter, very cold
1 1⁄2 cups full-fat sour cream
1⁄2 cup whole milk

Directions

Make the Compote

In a large pot over medium-high heat, stir together the apples, cranberries, sugar and water. Cover and cook 7-8 minutes, until the apples slightly soften.
Turn the heat down to medium-low and continue cooking uncovered 15 minutes until the apples are cooked through and the syrup coats the back of a spoon. Take off the heat, stir in the vanilla and rosemary. Let cool while you bake the biscuits.
Remaining compote can be refrigerated in an air-tight container for up to one week.

Make the Biscuit Wreath

Grease the inside of the Bundt pan with the tablespoon of butter. Set aside.
In a wide, large mixing bowl, whisk the flour, baking powder, baking soda, salt, sugar, nutmeg, and cinnamon.
Add the sticks of butter and toss to coat in the flour mixture. Using a box grater, grate the butter on the large holes into the bowl. Gently shake the butter pieces in the dry ingredients with your fingertips (don’t mash) to evenly distribute. Form a well in the mixture.
In a medium-size mixing bowl, whisk together the sour cream and milk. Pour into the well and mix with a sturdy rubber scraper until the dough just comes together. If the dough is a bit too dry, add more milk one tablespoon at a time. Refrigerate uncovered for 20 minutes.
Position a rack in the center of the oven; preheat to 425°F.
Turn the dough out onto a lightly floured work surface and sprinkle the top with a little flour. Lightly flour a rolling pin. Roll the dough out into a rectangle, about 1-inch thick. Fold the dough in thirds, letter-style. Roll out again to a 1-inch rectangle. Repeat this folding, sprinkling with flour, and rolling out to a 1-inch rectangle two more times.
Cut the biscuits out with a floured 21⁄2-inch biscuit cutter, pressing straight down into the dough - do not twist! Line the biscuits up against each other in the Bundt pan. Gather the dough and roll out to 1-inch thick once more. Continue lining up the biscuits to fill the pan.
Bake 25-27 minutes until the biscuits are cooked through and the tops are dark golden brown and pulled away from the center of the pan. Transfer to a wire rack and let cool in the pan for 5 minutes. Place a 12-inch or larger plate on top of the pan and carefully flip to release the biscuits. Continue to cool 5-10 more minutes.
Spoon some of the apple cranberry compote to cover the top of the wreath. Garnish with rosemary sprigs if desired.
Serve.