This is the Bisquick version that does not require rolling out a crust, so, in my mind, that is a lot less hassle, but all of the great taste of the molasses and apples is still there. I am all for that.
Traditionally the "dowdy" part is to break up the crust with a fork or knife just before serving to make it "dowdy" -- you know, like an ugly dress. So making ugly biscuits for the top seems completely appropriate. LOL
Dowdying soaks some of the crusty parts with syrup and leaves some dry so it has an interesting variety of textures to experience.
FRUITY BOTTOM LAYER: Bring to boil in a large pan the apples, molasses, butter and water -- then reduce the heat to medium and cook for 1 minute
Then pour the apple mixture into a 9x13 pan and spread out evenly with a wooden spoon.
CRUSTY BISCUIT TOP: Combine the Bisquick, sugar, cinnamon, and nutmeg in a large mixing bowl with a fork, then make a well for the wet ingredients
In a separate bowl combine the 2 egg yolks and milk till incorporated, then add to the dry ingredients by pouring into the well -- stir to incorporate -- do not overmix
Beat the egg whites until stiff and fold into the biscuit mix -- do not overmix.
Drop the biscuits by small spoonfuls onto the apples in the pan till all the dough is used. Don't make them too tall in the pan... flatten with a fork if necessary so they are all about the same height (this prevents burning the tips).
Bake 375 F, 20-25 minutes or til golden brown
To dowdy: break up the biscuits with a fork or knife, to get some of the golden brown baked parts of the biscuits covered with the syrup and apples, but leave some dry.
SERVING SUGGESTION: Pour a little cold cream over the warm dessert in each serving bowl, if you like. (optional)