Ladies, get ready to make your kitchen smell like heaven with these Apple Pie Biscuits! Flaky, buttery biscuits filled with warm, cinnamon-spiced apples – it’s dessert magic. When I first served them at brunch, my sister-in-law took one bite and said, “I need a moment with this biscuit.” They’re that good! Baked golden and drizzled with vanilla glaze, they’re perfect for breakfast, brunch, or dessert with a scoop of vanilla ice cream!
Table of Contents
Why You’ll Love This Recipe
- Easier than pie – all the amazing flavor of apple pie with a fraction of the work
- Perfect for any occasion – impressive enough for company but easy enough for weekday treats
- Make-ahead friendly – components can be prepped ahead for quick assembly
- Incredible aroma – your kitchen will smell like a fall festival in the best possible way
Ingredients
For the biscuits:
All-purpose flour – provides structure for those flaky layers we all love
Baking powder – gives these biscuits their perfect rise
Salt – enhances all the flavors and balances the sweetness
Cold butter – the key to flaky biscuits; those little pockets of butter create steam and separation
Buttermilk – adds tang and tenderness to the biscuit dough
For the apple filling:
Apples – Granny Smith or Honeycrisp work beautifully for their flavor and texture
Brown sugar – adds that caramel-like sweetness that pairs perfectly with apples
Cinnamon – the quintessential apple pie spice that makes everything warm and cozy
Nutmeg – just a pinch adds depth and complexity
Lemon juice – brightens the apple flavor and prevents browning
Vanilla extract – rounds out all the flavors with its warm, aromatic notes
Cornstarch – helps thicken the apple juices so they don’t make the biscuits soggy
For the glaze:
Powdered sugar – creates that smooth, sweet finish
Milk or cream – thins the glaze to the perfect drizzling consistency
Vanilla extract – adds that lovely flavor that ties everything together
The full ingredient list with measurements will be available in the recipe card below.
How to Make Apple Pie Biscuits
- Prepare the apple filling: Peel, core, and dice the apples into small, uniform pieces. In a saucepan, combine apples, brown sugar, cinnamon, nutmeg, lemon juice, and a tablespoon of water. Cook over medium heat until apples are just tender but not mushy, about 5-7 minutes. Mix cornstarch with a little water to create a slurry, then stir into the apple mixture to thicken. Remove from heat, stir in vanilla, and cool completely.
- Make the biscuit dough: In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Pour in cold buttermilk and stir just until the dough comes together – don’t overmix!
- Roll and fill: Turn the dough onto a floured surface and gently pat or roll into a rectangle about 1/4-inch thick. Spread the cooled apple filling evenly over the dough, leaving a 1/2-inch border around the edges.
- Create the biscuits: Starting from the long edge, carefully roll the dough into a log, sealing the edge by pinching the dough together. Cut the log into 8-10 equal slices using a sharp knife or dental floss for clean cuts.
- Bake to perfection: Place the biscuits in a greased baking dish or cast-iron skillet, sides touching for soft edges or spaced apart for crispier edges. Brush the tops with a little melted butter and sprinkle with cinnamon sugar if desired. Bake at 425°F for 18-22 minutes, until golden brown and cooked through.
- Glaze and serve: While the biscuits are cooling slightly, whisk together powdered sugar, vanilla, and just enough milk to create a pourable glaze. Drizzle over the warm biscuits and serve immediately for the most heavenly experience!
Pro Tips for Making the Recipe
After making these countless times (they’re requested for EVERY family gathering now!), I’ve learned a few secrets:
Keep everything COLD! Cold butter, cold buttermilk, and even chilling your flour mixture in the freezer for 10 minutes before adding the buttermilk will give you the flakiest results.
Don’t overwork the dough – handle it as little as possible to keep those biscuits tender.
Cut the apples into small, uniform pieces so they cook evenly and are easier to roll into the biscuits.
If your kitchen is warm, chill the rolled log for 15 minutes before slicing – this makes getting clean cuts much easier.
How to Serve
These versatile Apple Pie Biscuits can be enjoyed so many ways:
Serve warm for breakfast alongside scrambled eggs and bacon for a sweet-and-savory morning treat
Enjoy as an afternoon snack with a cup of coffee or tea – perfect for book club!
Transform them into an elegant dessert by warming slightly and topping with a scoop of vanilla ice cream
For brunch gatherings, arrange them on a pretty platter alongside fresh fruit and yogurt
During fall and holiday seasons, add them to your dessert table alongside traditional pies for something different
For an extra special touch when serving as dessert, drizzle with a little caramel sauce in addition to the glaze!
Make Ahead and Storage
Make Ahead
You have several make-ahead options with these biscuits! You can prepare the apple filling up to 3 days ahead and store it in the refrigerator. The biscuit dough can be made a day ahead and kept wrapped in plastic in the refrigerator. You can even assemble the entire roll, wrap it tightly, and refrigerate overnight – just slice and bake in the morning for fresh-baked goodness!
Storage
Store any leftover baked biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The glaze may soak in a bit, but they’ll still be delicious!
Reheating
These biscuits are best when warm! Reheat individual biscuits in the microwave for 15-20 seconds, or place several in a 325°F oven for about 10 minutes. If you’re planning to reheat them, you might want to reserve some of the glaze to add fresh after warming.
Freezing
Both baked and unbaked Apple Pie Biscuits freeze beautifully! For unbaked, freeze the sliced rolls on a baking sheet, then transfer to a freezer bag once solid. Bake from frozen, adding about 5 minutes to the baking time. For baked biscuits, freeze unglazed, then thaw, warm, and glaze before serving.
FAQs
What are the best apples to use for these biscuits?
I’ve tried these biscuits with just about every apple variety, and my go-to combination is actually half Granny Smith and half Honeycrisp! The Granny Smiths provide that perfect tartness and hold their shape well during cooking, while the Honeycrisps add wonderful natural sweetness and a bit more juice. If you prefer using just one type, Braeburn, Jonagold, or Pink Lady also work beautifully. I’d steer clear of Red Delicious or McIntosh, as they tend to break down too much during cooking and can make your filling mushy.
Can I use canned apple pie filling instead of making my own?
Life gets busy – I totally get it! You absolutely can use canned apple pie filling as a shortcut. If using canned filling, drain off excess liquid and chop the apple slices into smaller pieces for easier rolling. I’d still recommend adding a touch of fresh cinnamon and vanilla to brighten the flavor. Just know that homemade filling does give you more control over the sweetness and spice levels, but in a pinch, canned filling will definitely work and still give you delicious results!
My biscuit dough seems too sticky to work with. What should I do?
Biscuit dough can be tricky, especially on humid days when flour absorbs moisture from the air! If your dough feels too sticky to handle, resist the urge to add too much flour, which can make your biscuits tough. Instead, try chilling the dough for about 20 minutes to firm up the butter. When rolling out, use just enough flour on your work surface to prevent sticking. Another trick I love is using a silicone mat or parchment paper dusted with flour – this gives you a non-stick surface that requires less additional flour. If all else fails, slightly wet hands can sometimes handle sticky dough better than floured hands!
Can I make these the night before and bake in the morning?
Absolutely – and this is one of my favorite hosting tricks! You have two options: prepare everything through the slicing step, arrange the slices in your baking dish, cover with plastic wrap, and refrigerate overnight. In the morning, let them sit at room temperature for about 20 minutes while your oven preheats, then bake as directed. Alternatively, you can fully bake them the day before, store in an airtight container without the glaze, then warm them slightly in the oven and add fresh glaze just before serving. Both methods work wonderfully, though I slightly prefer the first for that fresh-baked magic when guests are over!
Apple Pie Biscuits
Equipment
- Mixing bowls
- Saucepan
- Baking Dish or Cast-Iron Skillet
- Rolling Pin
- Pastry Cutter or Fork
- Knife or Unflavored Dental Floss
- Whisk
Ingredients
For the Apple Filling
- 2 apples Granny Smith or Honeycrisp, peeled and diced
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter cut into cubes
- 3/4 cup buttermilk cold
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Peel, core, and dice apples. In a saucepan, combine apples, brown sugar, cinnamon, nutmeg, lemon juice, and a tablespoon of water. Cook over medium heat for 5–7 minutes until tender.
- Mix cornstarch with water to form slurry. Stir into apples to thicken. Remove from heat, stir in vanilla, and let cool completely.
- In a large bowl, whisk flour, baking powder, and salt. Cut in cold butter with pastry cutter or fingers until coarse crumbs form.
- Stir in cold buttermilk just until dough comes together. Do not overmix.
- On a floured surface, roll or pat dough into 1/4-inch thick rectangle. Spread cooled apple filling over the dough, leaving a 1/2-inch border.
- Roll up from the long side into a log. Pinch the edge to seal. Slice into 8–10 rounds using a knife or dental floss.
- Arrange in greased baking dish or skillet. Brush tops with melted butter and sprinkle with cinnamon sugar (optional).
- Bake at 425°F for 18–22 minutes until golden brown and cooked through. Cool slightly.
- Whisk powdered sugar, vanilla, and milk until pourable. Drizzle over warm biscuits and serve.