Nutrition per serving may change if servings are adjusted.
1 cup apple cider
½ cup light brown sugar
2 tablespoons lemon juice, divided
2 large apples, peeled and shredded (1½ cups)
¼ cup currants
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
⅛ teaspoon salt
2 tablespoons cold butter, cut into pieces
½ 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.