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 fluffy biscuits. They're good enough for company, or even as a dessert for those who may not be inclined to bake from scratch.
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. 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.
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 Biscuits, Easy 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.
- 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.
More Southern Biscuit Recipes to Make
Our beloved house bread of the South comes in many forms from classic fluffy butter biscuits to savory cheddar bacon chive biscuits and with other flavor mix-ins such as my homemade sweet potato biscuits recipe. Other Southern biscuit recipes to make:
- Three ingredient Easy Cream Biscuits using self-rising flour.
- These Skillet Cherry Pie Biscuits are a fusion of two dessert favorites.
- Ham and Cheese Biscuits will transform leftover holiday ham.
- 7 Up Drop Biscuits that would work well in this recipe, too.
- You may also like these fruity Lemon Blueberry Biscuits from the Taste of Home Test Kitchen.
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Skillet Apple Pie Biscuits
Servings: 8 servings
Calories: 289kcal
Ingredients
- 8 frozen buttermilk biscuits thawed or Easy Cream Biscuits
- 1 21 oz can premium apple pie filling
- ½ cup butter melted
- ½ cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon nutmeg
- cup walnut or pecan pieces [optional]
- Glaze: [May double if desired]
- ½ cup powdered sugar
- 2-3 tablespoon 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]
⅓ cup granulated sugar
1 lemon, juiced
¼ teaspoon salt Directions:
In a heavy bottomed saucepan, cook 4 cups of cubed apples with the juice of 1 lemon, ⅓ cup granulated sugar and ¼ teaspoon 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 if needed. Proceed with the recipe as written.
4 cups apples, peeled, cored & cut into pieces [use your favorite variety]
⅓ cup granulated sugar
1 lemon, juiced
¼ teaspoon salt Directions:
In a heavy bottomed saucepan, cook 4 cups of cubed apples with the juice of 1 lemon, ⅓ cup granulated sugar and ¼ teaspoon 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 if needed. Proceed with the recipe as written.
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!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Trish
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.
Melissa
Perfect snow baking plan, thank you!
Jessica
Love the recipe! Followed it to a T it turned out great!
Melissa
Thanks so much, Jessica!
Rhonda
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 😊
Chris
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.
Melissa
This recipe doesn't call for canned biscuits. For the best result, don't adapt the ingredients, follow the recipe and it will work.
Bonnie
Melissa, I used canned biscuits this morning and they turned out amazing! They were, oh so delicious! Thanks for this recipe!
Melissa
Thanks, Bonnie!
Keri
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
KLevang
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)
Melissa
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.
Crystal
Was very good and easy, will make again.
Melissa
Thanks Crystal!
Rachel
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 (?)
Melissa
Please follow the recipe, there's no need to bake prior.
Susette B Waller
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.
Melissa
How wonderful, thanks so much!
deb
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.
Susan
If using nuts would they be sprinkled on top? Would they burn?
Melissa
They shouldn't burn.
Linda McLain
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?
Melissa
Use it all. This can easily be done as they're soft, in a bowl.
Denice Carter
These sound amazing! If I decided to make my own apple pie filling, what type of apple do you suggest using?
Melissa
I discuss several varieties in the narrative. Feel free to use your favorite.
Karen
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.
Lisa
We absolutely loved these. How would you suggesting warming them the next day? By oven?
Melissa
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.
Sandi J
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!
Melissa
Thanks for including them for such a special day!
DENICE WOODRUM
Can you substitute with blueberry pie filling? My hubby loves blueberries.
Melissa
If you prefer, sure.
E. F.
Thank you for this recipe. My granddaughters loved it. They were so goooooood!!!!!
Melissa
Wonderful, thank you!
Joy
are you using the biscuits from a can?
Melissa
I use frozen biscuits for this recipe.
JoAnn Handley
Can you make these using crescent rolls instead of biscuits?
Melissa
I make this just as the recipe directs. If you try it, let us know how it goes.
KAREN A BERGMANN
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!
Lynne Parrish
I don't ave a cast iron skillet. What could I use in its place?
Melissa
Any similar size oven safe pan or skillet will work.
Kim Ball
This dessert is awesome. I made Bisquik biscuits then followed the recipe.
Melissa
Thank you!
Diana
Can I use refrigerated biscuits in a can for this recipe and have success?
Melissa
If you prefer but, we highly recommend using the frozen biscuits.
Sandi J
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