Apple Pie Biscuits
Apple Pie Biscuits are flaky homemade biscuits baked with warm apple pie filling and finished with a simple powdered sugar glaze. They’re part cobbler, part biscuit, part shortcut apple pie, and they come together in under an hour. Serve them warm straight from the pan for an easy fall dessert, holiday brunch, or cozy weekend bake.
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Why I Make These
I love a dessert that feels homemade but doesn’t require rolling pie dough or committing to a full pie situation. These Apple Pie Biscuits are exactly that.
The biscuits bake up golden on top while the apple filling bubbles around the edges, and the glaze settles into all the little cracks once it hits the warm pan. It’s simple, a little messy in the best way, and very much the kind of dessert people start picking at before you’ve even officially served it.
Also, anything that can pass as dessert and breakfast is always going to have my attentio
Why You’ll Love These Apple Pie Biscuits
- All the flavor of apple pie, less work. You still get warm cinnamon apples, buttery biscuit dough, and a sweet glaze without making a traditional pie crust.
- The biscuits stay soft and flaky. Cold butter and a quick chill help create tender biscuits with golden tops.
- You can use homemade or canned apple pie filling. Homemade apple pie filling gives the best flavor, but canned filling keeps this recipe extra quick.
- Perfect for fall baking. These are great for Thanksgiving morning, holiday brunch, weekend dessert, or anytime you want something warm and apple-filled.
- That glaze makes them. A simple powdered sugar glaze melts into the biscuits and apple filling for the perfect finishing touch.
Ingredients Needed To Make Apple Pie Biscuits
- All-Purpose Flour – Creates soft, tender biscuits that bake up golden around the apple pie filling.
- Cold Butter – Cold butter is key for flaky biscuits. As it melts in the oven, it creates little pockets of steam and gives the biscuits their texture.
- Kosher Salt – Balances the sweetness and brings out the flavor in the biscuit dough.
- Granulated Sugar – Adds just enough sweetness to the biscuits without making them overly dessert-like.
- Ground Cinnamon – Adds warm apple pie flavor right into the biscuit dough.
- Baking Soda – Helps the biscuits rise and keeps the texture light.
- Baking Powder – Gives the biscuits lift so they bake up fluffy instead of dense.
- Buttermilk – Adds moisture, tenderness, and that classic biscuit flavor.
- Apple Pie Filling – The shortcut that gives this recipe its cozy apple pie flavor. Use canned apple pie filling or homemade apple pie filling.
- Milk – Thins the glaze until it’s smooth and drizzleable.
- Powdered Sugar – Creates a sweet glaze that melts beautifully over the warm biscuits.
Homemade or Canned Apple Pie Filling?
Both work. If you want the quickest version, use a can of apple pie filling and call it a day. If you want more flavor and better texture, use homemade apple pie filling. The homemade version gives you softer apples, warmer spice, and a filling that tastes less sweet and more bakery-style.
This is also a great way to use a batch of homemade apple pie filling if you already have it in the refrigerator.
How To Make Apple Pie Biscuits
- Start by preheating the oven to 450°F and brushing your cast iron skillet or baking dish with butter. This helps the biscuits bake up golden around the edges and keeps anything from sticking.
- In a large bowl, whisk together the dry ingredients. Add the cold butter and cut it into the flour mixture until you have pea-sized crumbs. You don’t want the butter fully blended in. Those little pieces are what help create flaky biscuits.
- Pour in the buttermilk and stir just until the dough comes together. The dough should look a little shaggy, not perfectly smooth. Overmixing can make the biscuits tough, so stop once everything is combined.
- Place the dough in the freezer for 20 minutes. This helps firm the butter back up before baking, which gives the biscuits better texture.
- Use a large ice cream scoop to portion the dough into your prepared baking dish. Spoon the apple pie filling over the top, then bake until the biscuits are golden and the apple filling is bubbling around the edges.
- While the biscuits bake, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the warm biscuits and serve.
Tips
- Keep the butter cold for the best biscuit texture. Don’t overmix the dough. A slightly shaggy dough is exactly what you want.
- Freezing the dough before baking helps the biscuits rise better and bake up flaky.
- Use a large scoop so the biscuits are similar in size and bake evenly.
- If your apple pie filling has very large apple slices, roughly chop them before adding so every bite has apple filling.
- Let the biscuits cool for a few minutes before glazing so the glaze melts slightly but doesn’t completely disappear.
Storage, Freezing & Make Ahead
- Store leftover Apple Pie Biscuits covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20 to 30 seconds or warm the baking dish in a 300°F oven until heated through.
- To freeze, bake the biscuits without the glaze, allow them to cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat, and glaze before serving.
- You can also prepare the biscuit dough ahead of time and refrigerate it for up to 24 hours before baking. For the best texture, add the apple pie filling right before baking.
Apple Pie Biscuits
Equipment
- Measuring cups/spoons
- 9-inch cast iron skillet or 7×10-inch baking dish
- Large ice cream scoop
Ingredients
For the Biscuits
- 2 ¼ cups all-purpose flour (or 1:1 gluten free flour)
- 8 tbsp cold butter
- 1 ¼ tsp kosher salt
- ½ cup sugar
- ¼ tsp ground cinnamon
- ½ tsp baking soda
- 1 tbsp baking powder
- 1 cup buttermilk
- 21 ounces can apple pie filling
For the Glaze
- 2 tsp milk additional 1 tsp if needed
- 1 ½ cups powdered sugar
Instructions
Making the Biscuits
- Preheat the oven to 450 degrees. Brush a 9″ cast-iron skillet or 7×10 baking dish with 1 tbsp butter.
- If using DF milk, whisk together oat milk & vinegar to create buttermilk.
- In a bowl, combine all dry ingredients. Cut in the cold butter until pea-size crumbs form.
- Stir in the buttermilk, mixing until just combined. Avoid overmixing.
- Place the dough in the freezer for 20 mins. Afterward, use a large ice cream scoop to form 6 large biscuits in the baking dish.
- Top the biscuits with apple pie filling and bake for 20 minutes. Remove from the oven.
Making the Glaze
- Mix milk and powdered sugar until smooth.
- Drizzle the glaze on top of the baked biscuits. Enjoy!
Notes
- Keep the butter cold until you’re ready to mix the dough.
- The dough should be mixed just until combined. Do not overmix.
- Use canned or homemade apple pie filling.
- If using homemade apple pie filling, make sure it is cooled before adding it to the biscuit dough.
- The glaze can be made thicker or thinner by adjusting the milk slightly.
- These are best served warm.
Nutrition
Frequently Asked Questions
Yes. Homemade apple pie filling works beautifully in this recipe and gives the biscuits the best flavor. Canned apple pie filling also works when you need a quicker option.
Freezing the dough helps keep the butter cold, which creates flakier biscuits and better texture once baked.
Yes. You can prepare the biscuit dough up to 24 hours ahead and refrigerate it until ready to bake. Add the apple pie filling right before baking.
You can, but they need to be cooked first. Raw apples will not soften enough in the short bake time.
Yes. A 9-inch cast iron skillet works well and gives the biscuits golden edges. A 7×10-inch baking dish also works.
Warm individual portions in the microwave for 20 to 30 seconds, or reheat the baking dish in a 300°F oven until warmed through.
Yes. Cherry, peach, blueberry, or mixed berry pie filling would all work well with the biscuit base.
Easy and very versatile. Can’t wait to try this
These look soooo good I’ll be making these for dessert tonight
Let us know when you do!