Core and peel the apples, then cut them each in half and each half into thin slices. Put them in a bowl with the molasses, cinnamon, ginger, lemon zest and juice, 1 tablespoon brown sugar and 1/2 teaspoon salt. Toss to blend.
Combine the flour, nutmeg, remaining brown sugar and remaining 1/2 teaspoon salt in another bowl. Add cubed butter and break it up with your fingers, integrating the flour with the butter.
Grease the bottom and sides of a shallow rectangular 6-by-12-inch baking dish with the remaining tablespoon butter. Layer the apples in the dish evenly with the flour mixture. Place the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife, 35 to 40 minutes. Let cool.
Break up Cream Biscuits into large chunks. Layer into a bowl or large jar, so that layers of fruit, topping and biscuits are stacked on top one another.
Yield:16 to 20 biscuits
Preheat oven to 350 degrees F.
Sift together the flour, baking powder, granulated sugar and salt in a large bowl. Add the cream to the dry ingredients. Use your hands to mix the dough, taking care that all ingredients are well blended. Turn the dough out onto a lightly floured surface and pat down with floured hands until it is about 1-inch thick. (If the outside edges start to show cracks, cup the outer edge with your hands and push the dough towards its own center.)
Lightly flour a knife (to avoid sticking as you cut) and slice the dough into 1 1/2-inch squares. Reflour the knife each time you make a cut.
Arrange the biscuits with some distance between each on a nonstick baking sheet or one lined with a sheet of parchment. Bake until they start to brown lightly, 15 to 18 minutes.
This recipe has been updated and may differ from what was originally published or broadcast.