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 buttered 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.
Ingredients to Make Apple Pie Biscuits Recipe
Apples and cinnamon are a classic combination and these dessert biscuits are sure to become a family favorite. You can enjoy these sweet biscuits for breakfast, brunch or dessert topped with cool whip or vanilla ice cream! In this recipe, I share two methods for making the apple pie biscuits. 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 option, uses homemade apple pie filling. You don’t have to be a skilled baker to be successful making these easy biscuits. Ingredients to make the easy Apple Pie Biscuits: (Scroll down for the full printable recipe card.)
- Buttermilk Biscuits: Frozen buttermilk biscuits thawed or one batch of homemade Easy Cream Biscuits.
- Apple Pie Filling: One 21 ounce can of premium apple pie filling. You can double the filling, if you like.
- Butter: Melted butter for dipping the biscuits forms the glue for the cinnamon-sugar coating.
- Light Brown Sugar: Adds sweetness and a hint of molasses.
- Cinnamon and Nutmeg: Add warm and spicy notes to the flavor.
- Vanilla: Vanilla extract balances the apple pie filling flavor.
- Nuts: These are optional, for adding add texture and crunch. You can use chopped pecans or walnuts.
- Glaze: Powdered sugar and heavy cream or half and half.
How to Make the BEST Apple Pie Biscuits Recipe
- Heat Oven and Prep the Skillet – Preheat the oven. Brush the skillet with melted butter.
- Make the Cinnamon Sugar Mixture – Stir together the brown sugar, cinnamon and nutmeg until blended.
- Biscuits – Dip each biscuit in melted butter, and sprinkle all sides with the cinnamon sugar mixture. Arrange side by side in the skillet.
- Apple Pie Filling – Use a sharp knife to chop the apples, stir in one teaspoon vanilla extract. Pour over the biscuits.
- Drizzle the Tops with Butter – Pour the remaining butter over all and sprinkle the remaining cinnamon-sugar on top.
- Oven – Bake per the cook time in the recipe until golden brown.
- Make the Cream Glaze – Mix together confectioners’ sugar and heavy cream. Drizzle the tops of the biscuits then serve.
Tips for Making Biscuits
- Kitchen Tool You’ll Need: A cast iron skillet, oven safe skillet or similar size pie plate or baking pan, small bowls, pastry brush, whisk, measuring cups, spoons and serving spatula.
- Apple Pie Filling: Can I make a homemade apple 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.
- Homemade Biscuits: You can make these biscuits with homemade biscuits, of course! When making apple pie biscuits using homemade biscuit dough, the baking time may need adjusting depending on the thickness of the biscuit dough.
- Cast Iron Bakes Evenly: When cooking these biscuits in a cast iron skillet it’s best to assemble and bake them just before serving. It’s not advisable to store in cast iron, unless it’s enamel coated.
- Make-Ahead Tip: You can assemble these biscuits in another type of 10-inch deep dish pie pan or 9×9-inch baking dish. Assemble them a couple of hours ahead of time, then cover and keep chilled in the refrigerator. Allow the biscuits 15 minutes on the counter to warm prior to baking.
- Sheet Pan: In a pinch you could bake these biscuits on a small parchment lined rimmed baking sheet in a rectangle. It’s important they be contained so the pie filling won’t melt and stay in place.
- Double the Cream Glaze: If you like lots of glaze, the recipe will easily double. You can serve the extra on the side and drizzle to your heart’s content.
- Serving Suggestion: These apple pie biscuits can be baked and served for breakfast, brunch or dessert with a scoop of vanilla ice cream or whipped cream.
Apple Pie Biscuit Recipe Variations
- Sugar Substitution: You can use dark brown sugar in place of light brown sugar. Either one will work in this apple pie biscuit recipe.
- Apple Pie Spice: You can use apple pie spice in place of the spices called for in the recipe.
- Canned Biscuits: You can adapt this recipe using a tube of canned buttermilk biscuits or any flavor of canned biscuits that you enjoy i.e. Pillsbury Grands or similar.
- Make Your Own Homemade Apple Pie Filling: In a heavy bottomed saucepan or pot, 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.)
- Homemade Biscuits: This Southern-style apple pie biscuits recipe is meant to be simple using convenience items like frozen biscuits and apple pie filling. That said, you can make your own biscuits using buttermilk, cold butter and self-rising flour or all purpose flour. See my recipes for Fluffy Southern Buttermilk Biscuits, Easy Cream Biscuits or Easy Drop Biscuits.
Storage and Leftovers
- Leftovers: These Southern biscuits are best made and served immediately. Should you have any leftover, store them chilled in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in single servings in the microwave.
- Freezer: You can freeze these biscuits for up to 2 months. Thaw in the fridge and reheat just before serving.
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:
- Three ingredient Easy Cream Biscuits using self-rising flour.
- These Skillet Cherry Pie Biscuits are a fusion of two dessert favorites.
- Fluffy Southern Buttermilk Biscuits never disappoint.
- Ham and Cheese Biscuits will transform leftover holiday ham.
- 7 Up Drop Biscuits that would work well in this recipe, too.
- Cornmeal Buttermilk Biscuits are a cross between cornbread and biscuits.
- You may also like these fruity Lemon Blueberry Biscuits from the Taste of Home Test Kitchen.
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Helpful Kitchen Items:
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
- 1/2 cup salted or unsalted butter melted
- 1/2 cup light brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/8 tsp nutmeg
- 1/3 cup chopped walnuts or pecans [optional]
- Glaze: (Easily Doubles)
- 1/2 cup powdered sugar
- 2-3 Tbsp heavy cream or half and half
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 375°F. Using a pastry brush, coat bottom and sides of a 10-inch cast iron skillet.
- Cinnamon-Sugar: In a small bowl stir or whisk together the brown sugar, cinnamon and nutmeg until blended.
- Dip each biscuit into the butter then sprinkle all sides with the cinnamon-sugar mixture. Arrange side by side in the skillet.
- Use a sharp knife to chop the apples in the pie filling into smaller pieces. Stir in 1 teaspoon of vanilla extract. Arrange pie filling evenly over the biscuits. (Sprinkle nuts on top, if using.)
- Pour any remaining butter over the pie filling and sprinkle the remaining cinnamon-sugar on top of the biscuits.
- Place skillet into the oven. Bake for 30-35 minutes, until golden brown and bubbly.
- In a small bowl, whisk together the powdered sugar, heavy cream and vanilla extract until smooth. Drizzle on top of the biscuits, then serve.
Notes
When apples are in season, or when time permits, I prefer to make my own fresh apple topping. You can use the same variety of apples that you enjoy in apple pie. Granny Smith apples, gala apples, honeycrisp apples etc.
Homemade Apple Pie Filling Ingredients:
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 chilled until making the biscuits.)
- 4 cups apples, peeled, cored and 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 chilled until making the biscuits.)
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
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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.
Perfect snow baking plan, thank you!
Love the recipe! Followed it to a T it turned out great!
Thanks so much, Jessica!
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 😊
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.
This recipe doesn’t call for canned biscuits. For the best result, don’t adapt the ingredients, follow the recipe and it will work.
Melissa, I used canned biscuits this morning and they turned out amazing! They were, oh so delicious! Thanks for this recipe!
Thanks, Bonnie!
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
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)
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.
Was very good and easy, will make again.
Thanks Crystal!
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 (?)
Please follow the recipe, there’s no need to bake prior.
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.
How wonderful, thanks so much!
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.
If using nuts would they be sprinkled on top? Would they burn?
They shouldn’t burn.
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?
Use it all. This can easily be done as they’re soft, in a bowl.
These sound amazing! If I decided to make my own apple pie filling, what type of apple do you suggest using?
I discuss several varieties in the narrative. Feel free to use your favorite.
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.
We absolutely loved these. How would you suggesting warming them the next day? By oven?
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.
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!
Thanks for including them for such a special day!
Can you substitute with blueberry pie filling? My hubby loves blueberries.
If you prefer, sure.
Thank you for this recipe. My granddaughters loved it. They were so goooooood!!!!!
Wonderful, thank you!
are you using the biscuits from a can?
I use frozen biscuits for this recipe.
Can you make these using crescent rolls instead of biscuits?
I make this just as the recipe directs. If you try it, let us know how it goes.
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!
I don’t ave a cast iron skillet. What could I use in its place?
Any similar size oven safe pan or skillet will work.
This dessert is awesome. I made Bisquik biscuits then followed the recipe.
Thank you!
Can I use refrigerated biscuits in a can for this recipe and have success?
If you prefer but, we highly recommend using the frozen biscuits.
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