Instructions

1. Arrange a rack in the oven and heat the oven to 350°F. Coat a 9x13 or 3-quart baking dish with butter.
2. Finely grate the zest of 1 medium lemon until you have 1 teaspoon. Halve and juice the lemon until you have 1 tablespoon. Place the zest and juice in a large bowl.
3. Peel, halve, and core 3 1/2 pounds apples, then slice into 1/2-inch thick wedges (about 10 cups). Place the apple slices in the bowl with the lemon. Cut 4 tablespoons unsalted butter into 1/2-inch cubes and add it to the bowl of apples. Add 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, 3/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon kosher salt. Gently stir until everything is well coated with the spices.
4. Transfer to the baking dish and spread into an even layer. Bake until the apples are fragrant, releasing juices, and slightly tender, about 15 minutes. Meanwhile, make the drop biscuits.
5. Place 2 cups all-purpose flour, 3 tablespoons of the granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon in a large bowl and whisk to combine. Cut 10 tablespoons cold unsalted butter into 1/2-inch cubes and add to the bowl. Using your fingertips, incorporate and squeeze the butter into the flour mixture until it looks like cornmeal with some pea-sized butter pieces. Add 2/3 cup buttermilk and gently stir until a craggy, slightly sticky, biscuit-like dough comes together.
6. When the apples are ready, remove the baking dish from the oven. Toss the apples to coat them in the juices. Drop 1/4-cup scoops of the biscuit dough onto the apples. Sprinkle the biscuits with the remaining 1 tablespoon granulated sugar.
7. Bake until the biscuits are golden brown, the apples are tender, and juices have thickened slightly, 45 to 55 minutes more. Check after 30 minutes: if the biscuits start to get too dark, loosely cover in aluminum foil. Let cool uncovered for 20 minutes before serving.