Of course! Apple Pie Biscuits are a magical, easy-to-make treat that combines the flaky, buttery goodness of a biscuit with the warm, spiced heart of an apple pie. They’re perfect for breakfast, a snack, or dessert.
Here are a few ways to make them, from super simple to slightly more from-scratch.
Version 1: The Easiest (Using Canned Dough)
This is a 4-ingredient miracle that comes together in minutes. Think of it as deconstructed apple pie.
Ingredients:
· 1 can (16.3 oz) refrigerated buttermilk biscuits (the “Grands” flaky layers work great)
· 1 (21 oz) can apple pie filling
· 1 tsp ground cinnamon
· 2 tbsp melted butter
· For the Glaze (optional): 1/2 cup powdered sugar + 1-2 tbsp milk + 1/4 tsp vanilla extract
Instructions:
- Preheat & Prep: Preheat oven to 375°F (190°C). Grease a muffin tin.
- Prepare Apples: Scoop the apple pie filling onto a cutting board and roughly chop the apple slices into smaller, bite-sized pieces. Place them in a bowl and stir in the cinnamon.
- Assemble: Separate the biscuit dough. Gently stretch or flatten each biscuit into a 4-5 inch circle. Place about 2 tablespoons of the chopped apple filling into the center of each biscuit. Gather the edges and pinch them together at the top to form a sealed ball.
- Bake: Place each ball, seam-side down, into a cup of the greased muffin tin. Brush the tops with melted butter. Bake for 12-15 minutes, or until deep golden brown.
- Glaze: While they bake, whisk the powdered sugar, milk, and vanilla to make a simple glaze. Drizzle over the warm biscuits before serving.
Version 2: From-Scratch Drop Biscuits with Apple Swirl
This version features a tender, homemade biscuit dough with a sweet apple swirl running through it.
Ingredients for the Biscuits:
· 2 cups all-purpose flour
· 1 tbsp baking powder
· 1/4 cup granulated sugar
· 1/2 tsp salt
· 1/2 cup (1 stick) cold unsalted butter, cubed
· 3/4 cup cold buttermilk
Ingredients for the Apple Filling:
· 2 medium apples (like Granny Smith or Honeycrisp), peeled and finely diced
· 2 tbsp butter
· 3 tbsp brown sugar
· 1 tsp ground cinnamon
· 1/8 tsp nutmeg
Topping:
· 1 tbsp coarse sugar (like Turbinado)
· Or a simple powdered sugar glaze (see Version 1)
Instructions:
- Make the Filling: In a small saucepan, melt the 2 tbsp of butter over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring often, for 5-7 minutes until the apples have softened. Set aside to cool.
- Preheat & Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the Biscuit Dough: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Stir in the cold buttermilk until just combined. Do not overmix.
- Combine: Gently fold the cooled apple mixture into the biscuit dough, creating a swirled effect—don’t fully mix it in.
- Bake: Drop 1/4-cupfuls of the dough onto the prepared baking sheet. Sprinkle the tops with coarse sugar. Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Serve: Best served warm from the oven.
Version 3: Apple Pie Biscuit Cups (Buttery & Crisp)
These are like individual apple pies with a biscuit crust.
Ingredients:
· 1 can (16.3 oz) refrigerated buttermilk biscuits
· 2 tbsp butter, melted
· 2 tbsp granulated sugar mixed with 1 tsp cinnamon
For the Filling:
· 2 apples, peeled and finely chopped
· 2 tbsp brown sugar
· 1 tbsp butter
· 1 tsp cinnamon
· 1 tbsp all-purpose flour (to thicken the juices)
Instructions:
- Preheat & Prep: Preheat oven to 375°F (190°C). Grease a muffin tin very well.
- Make Filling: Melt 1 tbsp butter in a saucepan. Add apples, brown sugar, and cinnamon. Cook for 5 minutes until apples begin to soften. Stir in the flour and cook for 1 more minute. Remove from heat.
- Form Cups: Flatten each biscuit into a 5-inch circle. Press each circle into a muffin cup, creating a well in the center.
- Fill & Top: Divide the apple filling among the biscuit cups. Bring the edges of the biscuit dough up and over the filling, pleating as you go—it doesn’t have to be perfect!
- Bake: Brush the exposed dough with melted butter and sprinkle with the cinnamon-sugar mixture. Bake for 14-18 minutes, or until the biscuit cups are golden brown and the filling is bubbly.
- Cool: Let cool in the pan for 5 minutes before carefully removing. They are delicious with a scoop of vanilla ice cream.
Pro-Tips for the Best Apple Pie Biscuits
· Apple Choice: Use a firm, tart apple like Granny Smith for the best flavor and texture, or a mix of Granny Smith and a sweeter apple like Honeycrisp.
· Keep it Cold: For from-scratch biscuits, the key to flakiness is using cold butter and cold buttermilk. Don’t overwork the dough.
· Don’t Overfill: This is the most common mistake. Too much filling will leak out and burn.
· Serve Warm: These are absolutely best served warm, ideally the same day they are made.
No matter which path you choose, you’ll end up with a delightful, comforting treat that smells as amazing as it tastes. Enjoy