Begin by peeling and coring apples.

Slice apples into 8 sections and place in crockpot.

Stir in brown sugar and apple juice.

Cook on low for about 6 hours.

Process apples in a blender or food processor until smooth.

To make the apple butter, place all but 2 cups of applesauce into crock pot.

Mix in sugar and spices.

Cook apple butter on low for 6-8 hours stirring about every hour.

Once done, place apple butter in jars (make sure they are hot and sanitized if canning).

Process jars in water bath for 20 minutes if canning or refrigerate once at room temperature for up to 3 weeks.

Preheat your oven to 400 degrees f. Line a cookie sheet with parchment paper.

In a bowl combine flour, baking powder, salt and pepper and mix.

Cut butter into 8 slices per stick and add to flour mixture.

With a pastry cutter, cut butter into flour until small clumps form.

With a wooden spoon, gently stir in buttermilk and honey.

Once all the liquid has mixed with the flour, gently knead the dough about 4 times. Do not over knead, you will be breaking down the gluten results in a biscuit rock.

On a lightly floured surface, gently flatten dough out 2 inch thick circle.

Using a large round cookie cutter, cut out circles and place on cookie sheet.

Repeat until you have no dough left.

Bake at 400 degrees for 20 minutes.