Nutrition per serving may change if servings are adjusted.
1 cup apple cider
1/2 cup light brown sugar
2 tablespoons lemon juice, divided
2 large apples, peeled and shredded (1 1/2 cups)
1/4 cup currants
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoons cold butter, cut into pieces
1/2 cup buttermilk
Preheat oven to 375 °F.
Stir together cider, brown sugar and 1 tablespoon lemon juice in a small bowl; pour the mixture into four 12-ounce custard cups. Set the cups on a baking sheet and place them in the oven to heat the syrup while you prepare the filling and dough.
Combine apples, currants, cinnamon, allspice and the remaining 1 tablespoon lemon juice. Set aside.
To make the biscuit dough, whisk together flour, baking powder, baking soda, ginger and salt in a bowl. Cut butter into the dry ingredients with two forks until the mixture resembles coarse meal. Gradually stir in just enough of the buttermilk with a fork to make a soft dough.
Pat the dough on a well-floured surface into an 8-inch square. Distribute the shredded-apple mixture evenly over the surface. Roll up the dough and filling like a jelly roll. Slice the roll into 4 pieces.
Carefully remove the syrup-filled cups from the oven. Place a roly-poly piece cut-side down in each cup, pressing on the dough to flatten slightly. (As the roly-polys bake, they expand to fill the dishes and absorb most of the syrup.) Bake until the dough is baked through to the center, 15 to 20 minutes. Serve immediately.
377 calories;7 g fat(4 g sat); 4 g fiber; 78 g carbohydrates; 5 g protein; 98 mcg folate; 16 mg cholesterol; 49 g sugars; 0 g added sugars; 249 IU vitamin A; 9 mg vitamin C; 95 mg calcium; 2 mg iron; 498 mg sodium; 271 mg potassium