Of course! Apple Pie Biscuits are a fantastic and easy shortcut dessert that captures all the cozy flavor of apple pie without the fuss of making a crust. They’re like little individual hand pies made with flaky biscuit dough.
Here are two fantastic ways to make them, from super simple to slightly more from-scratch.
Method 1: The Easiest “Shortcut” Apple Pie Biscuits
This method uses canned biscuits and pre-made apple pie filling for a dessert that’s ready in under 30 minutes.
Prep time: 5 minutes
Cook time: 15-20 minutes
Yields: 8 biscuits
Ingredients
· 1 tube (16.3 oz) large, flaky refrigerated biscuits (8 count, like Grands!™)
· 1 (21 oz) can apple pie filling
· 1 teaspoon ground cinnamon
· ¼ teaspoon ground nutmeg
· 3 tablespoons butter, melted
· 2 tablespoons granulated sugar mixed with ½ tsp cinnamon (for topping)
· Optional Glaze: ½ cup powdered sugar, 1-2 tablespoons milk, ½ tsp vanilla extract
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Grease a muffin tin or line a baking sheet with parchment paper.
- Prepare Filling: In a bowl, chop the apple pie filling into smaller, bite-sized pieces. Stir in the 1 tsp cinnamon and nutmeg.
- Assemble Biscuits: Flatten each biscuit into a 4-5 inch circle. Place about 2 tablespoons of the apple filling in the center. Pull the edges of the biscuit up and over the filling, pinching them together to seal. Place seam-side down in the muffin cup or on the baking sheet.
- Bake: Brush the tops of the sealed biscuits with melted butter and sprinkle generously with the cinnamon-sugar mixture. Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- Glaze & Serve: Let cool for 5 minutes. If using, whisk the glaze ingredients together and drizzle over the warm biscuits. Serve warm.
Method 2: From-Scratch “Drop” Style Apple Pie Biscuits
These are even easier to assemble—no sealing required! They have a texture similar to a scone or cobbler topping.
Prep time: 10 minutes
Cook time: 15 minutes
Yields: 8-10 biscuits
Ingredients
For the Apple Mixture:
· 2 cups finely diced, peeled apples (like Granny Smith or Honeycrisp)
· 2 tablespoons light brown sugar
· 1 teaspoon cinnamon
· 1 tablespoon butter, melted
· 1 teaspoon lemon juice
· 1 tablespoon all-purpose flour
For the Biscuit Dough:
· 2 cups all-purpose flour
· 2 tablespoons granulated sugar
· 1 tablespoon baking powder
· 1 teaspoon cinnamon
· ½ teaspoon salt
· ½ cup (1 stick) cold unsalted butter, cubed
· ¾ cup cold whole milk (or buttermilk for extra tang)
For Topping:
· 2 tablespoons coarse sugar (like Turbinado) or granulated sugar
· 1 tablespoon milk or cream
Instructions
- Preheat & Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make Apple Filling: In a medium bowl, toss the diced apples with the brown sugar, 1 tsp cinnamon, 1 tbsp melted butter, lemon juice, and 1 tbsp flour. Set aside.
- Make Biscuit Dough: In a large bowl, whisk together the 2 cups flour, granulated sugar, baking powder, 1 tsp cinnamon, and salt. Using a pastry cutter, fork, or your fingers, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
- Combine: Pour the cold milk into the flour-butter mixture and stir with a fork until just combined. It will be shaggy. Gently fold in the prepared apple mixture. Do not overmix.
- Bake: Drop large, ¼-cup scoops of the dough onto the prepared baking sheet, about 2 inches apart. Brush the tops with the 1 tbsp of milk and sprinkle generously with coarse sugar.
- Bake: Bake for 13-16 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Glaze (Optional): For an extra treat, mix a simple powdered sugar glaze (½ cup powdered sugar + 1-2 tbsp milk + ½ tsp vanilla) and drizzle over the warm biscuits.
Tips for the Perfect Apple Pie Biscuits
· Apple Choice: Use a firm, tart apple like Granny Smith for the best flavor and texture. You can also mix tart and sweet apples (like Honeycrisp or Braeburn).
· Keep it Cold: For flaky from-scratch biscuits, the key is to keep your butter and milk very cold. This creates steam pockets as it bakes, leading to flaky layers.
· Don’t Overfill: For the sealed biscuits (Method 1), overfilling will cause them to burst open. A heaping tablespoon is usually perfect.
· Serve Warm: These are absolutely best served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
· Get Creative: Add a handful of chopped pecans or walnuts to the filling, or a sprinkle of raisins or dried cranberries.
Both methods are delicious and will make your kitchen smell incredible. Enjoy