What signature techniques does Natasha Nicholes recommend for making bourbon apple butter?

Natasha Nicholes recommends a few signature techniques for making bourbon apple butter. First, she suggests starting with a good number of apples that are peeled, cored, and diced. She then adds vanilla extract, and lemon or lime juice, and cooks the mixture down for about two hours. After this, she lets it cook for an additional 6 hours. At this point, the apple butter should be almost ready. After 24 hours of cooking, the apple butter should have a velvety smooth texture, ready for canning. She also recommends adding allspice and a bit more spices than usual for a spicier version of the spread.

Would you like to know more about the process or perhaps the recipe for homemade buttermilk biscuits she pairs it with?