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.
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 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.
- 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.
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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Pick-up your copy of my best selling cookbook here!
Helpful Kitchen Items:
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
- 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:
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.)
- 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.)
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!
Just took this out of the oven, looks fabulous! Drizzled icing over the whole thing and wow! So easy to make. Can’t wait to try it once it cools down a little bit.
I am excited to try this but do you have something to adapt to using cherry pie filling? Not sure the cinnamon would work…but the nutmeg might.
I have a recipe for Cherry Pie Biscuits here.
These tasted great but were very dark in color, not like the picture of the recipe. I didn’t have light brown sugar and used regular, so maybe that was it, but wonder if anyone has any suggestions?
If you mean that you used granulated sugar, that would not have made them dark in color. Unless they were overbaked, I’m not sure I have an answer for you. Follow the recipe for the best results.
Can I use Can biscuits and it still turn out good?
You could adapt using canned biscuits, if that’s your preference.
I made the biscuits for brunch this morning. I used my 12 inch skillet and made 12 biscuits. All other measurements were the same. So amazing! My kids want them for dessert with ice cream and some caramel sauce next time. It takes a lot of self-control to not eat these until you’re sick. Already planning when to make them again. Thank you!
I’m so happy your family enjoyed these, thank you!
Do you have to use an iron skillet or would a cake pan work?
You can use a similar size dish.
What brands do you consider premium on the pie filling ( if you can say on here). The.
You can find pie filling at big box stores and grocery stores that will work fine. For the very best result, use a REALLY good brand you may find at speciality stores or make your own pie filling that’s included in the recipe.
I baked mine in a glass baking dish using my good old 4-H biscuit recipe from the mid 1960s and peaches from my freezer. I prepared the filling using your basic instructions, modifying for softer, jucier fruit.. So, so, so very good! Can hardly wait to try this recipe using rhubarb this spring!
when do you add the optional pecan pieces? help!
You can sprinkle them on top when you pop them into the oven OR after they come out, it’s good either way.
{veRY} good recipe! Easy to make and delicious. I found using 1/2 the butter was enough. A new favorite!
This is absolutely delicious! I used frozen biscuits, made my own apple filling, and made double the icing.
I only used half the sugar called for the second time I made it and no one could tell the difference. This will be a family favorite for generations to come!
It’s probably a good idea to use half the sugar if you double the glaze. Thanks!
Could I use gluten free biscuits that I make myself instead of frozen ones? I have a son with Celiac disease
I haven’t tested it specifically but I’m sure it could be adapted. If you’ve become accustomed to using gluten free flour and have had success with baking, I’m certain this would work the same. If you try it come back and let us know how it goes.
Absolutely delicious! Thank you for sharing the recipe.
Good recipe! Made it through night. Might try cutting up biscuits next time.
Hi are these freezer friendly? If so, Bake first and freeze? How to reheat if made and frozen? Thank you
Hi Sue, I’ve not frozen these biscuits after baking. If you try it let us know how it goes.
Can a can of apple pie filling be used?
That’s what the recipe calls for. Ingredient #2
Do you have a recipe for homemade biscuit that will work for this recipe???
Of course, I have many biscuit recipes in the recipe index here.
Just got a restored Griswald cast iron and have been looking for different things to try (never used a cast iron skillet before). This looked like a great one to try, so I did. It turned out absolutely perfect (which doesn’t happen for me often LOL). I used the frozen biscuits and canned filling. Delicious. Wife loved it and our granddaughter that spent the night loved it also. Thanks so much.
Hi Steve, thank you I’m so happy you enjoyed these easy biscuits. You’ll love cooking with cast iron it’s a great investment!
I’m firing to try this recipe, but don’t have a cast iron skillet. Can I use something else?
Yes, any similar size baking dish will work.
These are delicious! We use frozen biscuits to make it simpler; and with all the other yummy ingredients, we don’t miss homemade.
Hello, do you start with uncooked biscuits? Or cook the biscuits first?
You begin with unbaked biscuits.
We just tried this recipe tonight, I used a regular baking dish and canned biscuits uncooked and it was delightful. Thanks for sharing.
Thanks so much!
Yummy
Delish!
Tried this today! Quick and Easy to make and did I say that it’s DELICIOUS? WOW!!
Thanks so much!
Five star recipe! Made this for Super Bowl Sunday Breakfast and it is absolutely delicious! Reheated the 2 leftovers that evening and served with vanilla ice cream for dessert!
Thank you so much!
Made it today it was quick and really good,but my biscuits were still doughy after 35 minutes and had to wait a little bit longer. Lol
The recipe looks great, but unfinished. What kind of glaze do you use? Did you make your own? Did you buy it?
This recipe includes a glaze to finish. Did you read it? If not, please revisit the recipe card for the list of ingredients and full instructions.