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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. 5 stars
    Found this recipe the other day and it looked yummy. While grocery shopping for an upcoming snow storm, I made sure I had all the ingredients. Made this morning as we are snowed in. Made exactly as directed. Needless to say, the recipe was a HUGE hit! Looking forward to making again in the not too distant future.

    1. 4 stars
      Good, quick little sweet treat! I had a small can of biscuits, handy, so I used them. I knew how to adjust to make them cook properly. Also prepared my own apple filling. I’ll be back to check out more recipes. Love all things southern! Thank you 😊

  2. 3 stars
    I used refrigerated biscuits & a cast iron pan. After 35 minutes of baking, the biscuits around the outside had risen up, leaving a crater in there center of the pan. All of the apple filling accumulated in the crater/center of the pan, not allowing the center biscuit cook at all. I had to move all of the filling out of the way to scoop out the raw center biscuit. Next time I will cook the biscuits until they are nearly done before adding the pie filling to the pan to finish baking.

      1. 5 stars
        Melissa, I used canned biscuits this morning and they turned out amazing! They were, oh so delicious! Thanks for this recipe!

    1. It doesn’t call for CAN biscuits but I did use can biscuits , used a cast iron skillet and followed the recipe !! It came out amazing so I’m not sure what happened to your dessert

  3. I baked ours in a spring form pan lined with paper. First mistake, the butter dripped out the bottom the entire time it baked and I had a house full of smoke. I thought lining it would help ,and it’s a pretty nice pan, not cheap, so I didn’t think it’d leak as much as it did.The top of it was a solid bubbling melted butter soupy mess. 55 min in I turned the heat up to 400 and cooked it another 15 min. until the top was less soupy and had some crisp to it. I made the buttermilk biscuits from the link in this recipe. It’s cooling as I write, and my oven is getting a self cleaning.
    Next time I’ll make it in either the skillet, or a casserole and reduce the butter as it was clearly way too much. I’m hoping this tastes as good as it looks! (and doesn’t smell like the stinky smoke that was rolling out the vents while it cooked)

    1. I definitely don’t recommend baking these skillet apple pie biscuits in a springform pan. In the future, for this or any recipe, you can wrap the exterior of a springform pan with foil to prevent drips, they’re famous for it. It should never take that long to bake or be “soupy.” Did you adjust the ingredient amounts, maybe? I think the choice of pan was the issue and it definitely sounds as if the ingredient amounts were off. Hopefully, it will go better for you next time.

  4. I plan on making this using canned biscuits. Regardless of using canned or homemade biscuits, should the biscuits be fully-prebaked before beginning this recipe? It seems like they would dry out or burn if already baked before using in this recipe (?)

  5. 5 stars
    I just made this and it is super easy, super delicious! The house smells so good! I used the 85-year-old cast-iron skillet, I inherited from my mother-in-law that she got as their wedding present! I will try your other recipes using it.

  6. this sounds really good! I’ll be trying it soon. As I don’t not care much for biscuits, I think I’ll try using cinnamon rolls for the crust.

  7. Do you remove the apples from the filling and us only the chopped apples, or do you return the chopped apples to the filling and use the whole filling to top the biscuits?

  8. These sound amazing! If I decided to make my own apple pie filling, what type of apple do you suggest using?

  9. 5 stars
    So easy to make. Used store bought buttermilk biscuits and canned apple pie filling. Cooked for 30 minutes and done perfectly!! I doubled the glaze and put 1/4 tsp vanilla in it along with the milk. Definitely a keeper.

    1. Glad you enjoyed these. If you mean reheat, as in leftovers, the microwave works.I don’t typically bake these in advance, then reheat to serve, if that’s what you’re thinking. That said, leftovers will reheat gently in the microwave, no problem.

  10. 5 stars
    I made these for Easter Brunch this morning for my two sons and everyone agreed it was AMAZING!!!!
    Wish I could post the photo – they looked amazing too!

    1. I made this tonight using refrigerated rolls and they worked perfectly! I reduced the oven temperature to 370 and left them in the oven for about 35 minutes. Rave reviews all around!

      1. I did! I used the Pillsbury Grands Sweet Hawaiian and they turned out perfectly!
        I also recommend putting a cookie sheet underneath to catch drips

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