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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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.