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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.

Skillet-Apple-Pie-Biscuits

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:

best-apple-pie-biscuits-recipe

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Helpful Kitchen Items:

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

Ingredients

  • 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

Instructions

  • 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.

Notes

When apples are in season, or when time permits, I prefer to make my own fresh apple topping.
Ingredients:
  • 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
 
Directions:
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.)

Nutrition

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
Tried this recipe?Mention @melissassk or tag #melissassk!

 

256 Comments

  1. Looks great and I plan on making these tomorrow – when do you add the nuts? With the pie filling or at the glazing? Sorry if I’ve missed it in the recipe, but my eyes aren’t finding it tonight.

  2. I so wanted to try these but didn’t have apples or apple pie filling; but I did have a can of the Berry Medley topping/pie filling and used it. Followed the recipe, except I cut in half and used a 6 inch cast iron skillet. I cut the thawed frozen biscuits in half to better fit in the skillet. Results were absolutely delicious! Easily adaptable recipe that could use any flavor pie filling. Thanks!

    1. Hi Carla, it’s true this easy recipe adapts in a snap. Thanks for such a sweet note, glad you liked these.

  3. I made this tonight for a friend of mine who just had a baby.
    She saw the video on facebook and tagged me in it so I decided to make it for her.
    OH. MY. BISCUITS.
    This recipe is THE greatest thing to EVER happen to dessert food.
    It’s an avalanche of flavor! lol
    Seriously though, if you’re considering making this recipe, DO IT.
    If you’re not considering making this recipe, DO IT ANYWAY.
    You NEED it. You DESERVE it.
    Thanks for sharing this recipe, Melissa!
    It is your gift to mankind. And my tummy.
    You have made the world a much sweeter place. <3

    1. Hi Savanna, thank you for the sweetest note and for making me smile. I’m delighted you love these biscuits, we do too!

  4. Just made these tonight. They are absolutely delicious. I used your recipe for buttermilk biscuits and also used fresh apples. Definitely will be making this again.

  5. Hey there, I saw your recipe on a FB feed. I thought with house guests over Thanksgiving, I would try it. Unfortunately we all ate so many sweets that I didn’t get this made. This Sunday, my Sunday school class is having a little breakfast and guess what is going with me! Yes, I am even bringing the skillet to serve from. This recipe and ingredients are right up my ally! Thank you for the post, and pray that I can make you proud!

  6. Just made these but with canned biscuits and I cut each one into 4 pieces to make them bite size. It was so yummy! My future mother-in-law was raving so much about them, she absolutely loved them! Thanks for the wonderful recipe!!

    1. Yay I was wondering if I could use the canned biscuits *Grandma please forgive me for not making biscuits from scratch LOL* to save a little time and I actually have always also been highly satisfied with some canned Pillsbury biscuits as well. HOOHOO :-)Can’t wait to try this recipe!! Perfect weekend family breakfast!

    1. It’s not necessary to thaw them but, if you wish just let them sit for a 10 minutes or so on the counter. No worries if you don’t have time to do that they bake from frozen just fine.

  7. I’ve have never made apple pie filling …. want to try your skillet apple pie biscuits recipe and the home made version pie filling… do the apples need liquid added or just the lemon juice???? The recipe says to add vanilla but there is no quantity listed.

  8. Can you use the canned refrigerated Pillsbury biscuits instead of the frozen? Looks delish and can’t wait to try them!!

  9. question….Looking at the photos it looks like you’re using the buttermilk biscuits such as Pillsbury canned…
    Are the biscuits already baked before putting in the pan

  10. I saw this recipe on Favebook last week and they have been on my mind ever since. I made them this morning and they were better than I imagined they would be. This is possibly one of the best recipes I have tried!!

  11. Hi, love the look of your yummy recipe….am dying to try it but being from Canada, I’m not sure of what you mean by “canned biscuits” ….do they have to be cooked before you use them? Or, like one person said they tried Bisquick biscuits….
    Thank you so much for all your wonderful recipes….
    Hugs, Pat

    1. Canned biscuits are a convenience item here. As you can see I included a link to making homemade biscuits, if you prefer.

  12. These look delicious and I can’t wait to try them. I’m a from scratch baker, so glad you supplied both versions your recipe. Thank you!

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