Preheat oven to 425F.

Cut up butter and shortening into ¼ cubes and store in freezer.

In medium sized bowl, add flour, baking powder, salt, sugar, cinnamon, nutmeg and minced apple. Stir to mix contents.

Add butter and shortening into bowl.

Use two butter knives or pastry cutter to cut butter and shortening into smaller pieces (ideally smaller than pea size). Do NOT mash butter or shortening into a cohesive mixture – the butter and shortening will create tender layers in the biscuit.

Pour in apple cider and use rubber spatula to quickly mix wet and dry ingredients together by folding together until just combined. Do not use a circular motion to mix, as you want to create and preserve the light tender layers.

Lightly sprinkle 2 tablespoons flour onto flat surface.

Allow dough to roll onto floured surface.

Flip dough so top side is floured and less sticky. Flatten dough into ¾” to 1” round.

Using a biscuit cutter (I like to use 2 ¾”), cut as many biscuits as possible. Gently lift each biscuit onto a parchment laid baking sheet touching the biscuit dough next to it.

Gently roll scraps to create one ball and flatten to create last biscuit.

Bake in oven for 20-25 minutes until bottom edges of the biscuit are brown and you can see the biscuits are cooked between the biscuits. Top edges may also be lightly browned.

If in a cold environment, when finished baking, turn heat off oven and open door slightly to vent, leaving the biscuits to cool in the oven. This helps prevent them from deflating due to the extreme temperatures.

Optional: sprinkle with a dash of cinnamon

Serve with generous spread of butter, pepper jelly and 2-3 layers of apple slices.