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Skillet Apple Pie Biscuits

These Skillet Apple Pie Biscuits are a weekend breakfast treat sure to become a family favorite. The preparation is incredibly simple using apple pie filling, cinnamon sugar and lots of butter dipped biscuits. They’re impressive enough for company or you can enjoy them as a dessert topped with a scoop of vanilla ice cream or whipped cream. They’re a delicious option that will take you from brunch to dessert.

Skillet Apple Pie Biscuits

Easy Skillet Apple Pie Biscuits Recipe

Apples and cinnamon are a classic combination and these dessert biscuits are sure to become a family favorite. In this recipe, I share two methods for making. The first method is for those moments when you’re in a hurry, using a premium apple pie filling and frozen premade biscuits. It’s for those busy morning or low fuss moments in life that we all have. The second uses homemade apple pie filling.


How to Make the BEST Skillet Apple Pie Biscuits Recipe

  • Ingredients you’ll need to make homemade Apple Pie Biscuits: Frozen buttermilk biscuits i.e. Pillsbury, Mary B’s or similar, premium apple pie filling, melted butter, light brown sugar, ground cinnamon, vanilla extract, nutmeg, powdered sugar and heavy cream for the glaze.
  • To make a homemade Apple Pie filling you’ll need: Cubed apples i.e. Granny Smith, Gala or your favorite variety, lemon juice, granulated sugar and salt. Simmer on the stovetop until softened and reduced. This can be made up to one day in advance for a timesaver.
  • Kitchen gadgets you’ll need: A cast iron skillet, small bowls, pastry brush, measuring cups and spoons.
  • Can I make a homemade pie filling? Absolutely! In fact, during apple season and when time permits, I recommend that you make your own pie filling and I include my recipe for how to do that in the in the Cook’s notes with the recipe.
  • This Southern style apple pie biscuits recipe is meant to be simple using convenience items. That said, I’ve got many homemade biscuit recipes that you can make to replace the frozen biscuits. Checkout my recipes for Fluffy Southern Buttermilk BiscuitsEasy Cream Biscuits or Easy Drop Biscuits. Either way, these biscuits are a delightful sweet treat when served at any time of day.
  • When making apple pie biscuits using homemade biscuit dough, the bake time may need adjusting depending on the thickness of the biscuit dough.
  • You can adapt this recipe using a tube of canned buttermilk biscuits.
  • To make your own Apple Pie Filling: In a heavy bottomed saucepan, cook 4 cups of cubed apples, with 1/3 cup granulated sugar, 2 Tbsp lemon juice and 1/4 tsp salt. Cook over medium-low heat until tender. (about 20 minutes.) Remove from the heat and stir in 1 tsp vanilla extract. Thicken the juices with cornstarch dissolved in cold water, if needed. (This can be done one day in advance and reheated for serving.)
  • When cooking these biscuits in a cast iron skillet it’s best to assemble and bake just before serving. That being said, you can assemble them in another type of deep dish pie pan or baking dish a couple of hours ahead of time, cover and keep chilled in the refrigerator. Allow the biscuits 15 minutes on the counter to warm prior to baking.
  • If you like lots of glaze, the recipe will easily double. Drizzle to your hearts content.
  • These biscuits can be baked and served for breakfast, brunch or dessert with a swoop of vanilla ice cream on top.
  • These biscuits are best made and served. Should you have any leftover, store them chilled in the refrigerator and reheat in single servings in the microwave.
Skillet Apple Pie Biscuits

More Southern Biscuit Recipes to Make

Our beloved house bread of the South comes in many forms from classic Southern Buttermilk Biscuits to these Sweet Potato Biscuits. Other Southern biscuit recipes you may also like to make:


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Skillet Apple Pie Biscuits

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Bread, Breakfast, brunch, Dessert
Cuisine: American
Keyword: skillet-apple-pie-biscuits
Servings: 8 servings
Calories: 289kcal
Author: Melissa Sperka


  • 8 frozen buttermilk biscuits thawed or Easy Cream Biscuits
  • 1 21 oz can premium apple pie filling
  • 1/2 cup butter melted
  • 1/2 cup light brown sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/8 tsp nutmeg
  • cup walnut or pecan pieces [optional]
  • Glaze: [May double if desired]
  • 1/2 cup powdered sugar
  • 2-3 Tbsp cream or half & half


  • Preheat the oven to 375°F. Melt the butter, and brush on all sides of a 10-inch cast iron skillet.
  • In a bowl, mix together the brown sugar, cinnamon and nutmeg until blended.
  • Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture. Arrange side by side in the skillet.
  • Cut the apples in the pie filling into smaller pieces, and mix in 1 teaspoon of pure vanilla. Arrange over the biscuits.
  • Pour the remaining butter over all and sprinkle the remaining cinnamon-sugar on top.
  • Bake for 30-35 minutes, until golden and puffy.
  • Mix together the powdered sugar and cream until smooth. May double, if desired. Drizzle on top. Serve immediately.


When apples are in season, or when time permits, I prefer to make my own fresh apple topping.
  • 4 cups apples, peeled, cored & cut into pieces [use your favorite variety]
  • 1/3 cup granulated sugar
  • 2 Tbsp lemon juice
  • 1/4 tsp salt
  • 1 tsp vanilla extract
In a heavy bottomed saucepan over medium heat cook 4 cups of cubed apples, with granulated sugar, lemon juice and salt. Cook over medium-low heat until tender. (about 20 minutes.) Remove from the heat and stir in the vanilla. Thicken the juices with cornstarch dissolved in cold water, if needed. (This can be done one day in advance and reheated for serving.)


Serving: 1serving | Calories: 289kcal | Carbohydrates: 35g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 362mg | Potassium: 87mg | Fiber: 1g | Sugar: 22g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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  1. 5 stars
    5 stars for clarity and simplicity! We made a simplified version by pouring the homemade apple pie filling over the fluffy southern buttermilk biscuit (using the shortcut for making buttermilk from whole milk therein), without the additional butter, nutmeg, cinnamon, or glaze. The pie filling and biscuits had been made the day before and were chilled/frozen, respectively. Cooked in a cast iron pot on a wood stove surface at 500-550 degrees (by IR thermometer), they were superb! The biscuits rose and baked thoroughly, with apple flavoring throughout the biscuit body. We did learn that the lid of the pot has to be left off to let the moisture evaporate, else the biscuits will be soggy.

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