Saute the apples in the butter for about 5 minutes, until almost softened. Add the brown sugar and spices, cook for another 2 minutes. Chill in the refrigerator until completely cold.
When the apples are cold, slice the butter into cubes and chill in the freezer for 10 minutes. The butter can also be placed in the freezer as a whole stick then grated.
In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the butter and work it into the dry ingredients with a pastry cutter, your fingers, or a pair of forks. This can also be blended in a food processor; be judicious and pulse only a few times. Blend in the butter until it’s smaller than peas, about lentil-sized.
Pour in the buttermilk and add the well-chilled apple mixture. Fold gently with a large spatula only about 12 times, until the batter is just barely mixed. This avoids over mixing.
Line a flat cookie sheet with aluminum foil and fold up the edges or set a silicone baking mat in a rimmed baking sheet.
Using a #16 scoop or a 1/3 cup measuring cup lightly sprayed (or not for more craggy biscuits), scoop the batter and form mounds on the baking sheet. Place them a few inches apart for crunchier sides or close together for softer sides.
Place the baking sheet in the refrigerator for 15 minutes.
Set a rack in the oven at the upper 2/3 position, one below the top, and preheat the oven to 425° F (220° C).
Bake the biscuits for 15 minutes. Rotate the pan and bake for 3-4 more minutes, until the biscuits are nicely golden brown, totaling about 18-19 minutes.
Remove the biscuits to a cooling rack and cool completely. While the biscuits are cooling, scoop the ice cream and let it melt in a small dish.
Once the biscuits are cool, combine the melted ice cream with 1/2 cup sifted powdered sugar. Drizzle about 1 teaspoon (food spoon) over each. Serve.
Notes
Note you can make Lance’s biscuit recipe by omitting the apple pie and glaze portion. To make his exact recipe, substitute half of the butter with half shortening.Lance’s biscuit recipe is printed with his permission. The apple pie portion was inspired by several sources and the melted ice cream glaze is my own invention.