Apple Pie Biscuits

Apple Pie Biscuits

Apple Pie Biscuits are a warm, flaky, and irresistibly sweet twist on the classic comfort of homemade apple pie. Imagine tender, golden biscuits stuffed with spiced apple filling, brushed with melted butter, and coated in cinnamon sugar—then topped with a silky vanilla glaze that melts right in. Every bite tastes like a cozy autumn morning wrapped in pastry form.

Over the years, these Apple Pie Biscuits have become my signature weekend breakfast—especially when family or friends stop by unannounced. I keep the ingredients on hand because, truth be told, I get more requests for these than any other dish I make. There’s something magical about the smell of cinnamon and baked apples filling the kitchen that makes everyone linger just a little longer around the table.

What makes these biscuits so beloved is how effortlessly they combine two favorites—fluffy biscuits and classic apple pie—into one handheld treat. They’re buttery, soft on the inside, crisp on the outside, and filled with gooey, spiced apples that feel like a hug from the oven. Whether you make them from scratch or take the quick route with store-bought dough, the results are always incredible.

This recipe can be adapted to suit your time and mood. Want something easy on a busy morning? Use refrigerated biscuit dough and canned apple pie filling. Want the homemade touch for a special brunch? Make your own biscuit dough and simmer fresh apples with butter, brown sugar, and cinnamon. Either way, you’ll end up with a treat that disappears almost as soon as it hits the table.

And perhaps the best part? These biscuits are just as welcome at breakfast as they are at dessert. I’ve served them warm in the morning with coffee, as a sweet afternoon pick-me-up, and even as a last-minute dessert after dinner. No matter when they appear, they never last long.

Let’s dive in and learn how to make these flaky, apple-filled biscuits that will make your kitchen smell like a bakery and your guests ask for seconds (and thirds).

Ingredients & Their Roles

What makes these Apple Pie Biscuits truly special is the balance of flavor and texture in every layer. Each ingredient serves a purpose—some for flakiness, some for sweetness, and others for that unmistakable apple pie warmth. Here’s a closer look at what you’ll need and why each element matters:

For the Biscuits

• 1 can (16 oz) refrigerated biscuit dough: This is your time-saver. Store-bought biscuit dough gives you that beautiful flaky texture without the hassle of mixing and kneading. The buttery layers puff up perfectly around the apple filling, creating a tender interior and golden crust.
• 1 cup apple pie filling: The heart of this recipe. You can use canned apple pie filling for convenience, or make your own by simmering diced apples with butter, brown sugar, and a dash of lemon juice. The filling brings sweetness, moisture, and the cozy warmth of baked apples to every bite.
• 2 tablespoons unsalted butter, melted: Butter not only enhances richness but also helps the cinnamon sugar mixture stick to the biscuit surface, giving each piece a delicate crispness as it bakes. Always choose unsalted so you can control the flavor balance.
• 2 tablespoons granulated sugar: A simple dusting of sugar provides a light crunch on the outside and amplifies the sweetness without overpowering the apple flavor. It also caramelizes beautifully in the oven.
• 1 teaspoon ground cinnamon: The soul of any apple pie. Cinnamon ties all the flavors together, giving these biscuits that unmistakable “baked apple dessert” aroma. You can adjust the amount for a stronger or milder spice profile.

For the Glaze

• ½ cup powdered sugar: The base of your glaze. Powdered sugar melts easily and creates a silky-smooth drizzle that adds a glossy finish and just the right touch of sweetness.
• 1–2 tablespoons milk or cream: This thins the powdered sugar into a pourable consistency. Cream will make your glaze richer and slightly thicker, while milk keeps it light and sweet.
• ¼ teaspoon vanilla extract: Vanilla enhances the glaze’s flavor, giving it a subtle warmth that complements the cinnamon and apples perfectly. It also adds that comforting bakery-style aroma.

If you’re feeling creative, you can personalize this recipe with a few simple swaps or additions:

• Brown sugar instead of white: For deeper caramel notes in both the filling and the glaze.
• Nutmeg or allspice: Just a pinch adds an autumnal complexity that takes the flavor to another level.
• Finely chopped pecans or walnuts: Fold them into the apple mixture or sprinkle them on top before baking for a delightful crunch.
• Homemade biscuit dough: If you love baking from scratch, combine flour, baking powder, butter, and buttermilk to make your own biscuit base—it elevates the recipe beautifully.

Once you’ve gathered your ingredients, it’s time to bring them together in the most satisfying way possible. The process is simple and forgiving, but the results taste like you spent all morning baking. In the next section, we’ll go step-by-step through how to assemble, bake, and finish your Apple Pie Biscuits so they come out perfectly golden and irresistibly delicious every time.

Step-by-Step Instructions

Now that you have your ingredients ready, it’s time to bring these Apple Pie Biscuits to life. This method is designed to be easy enough for beginners, yet precise enough to yield bakery-quality results. The key is to work gently with the dough, handle the filling carefully, and bake just until golden perfection.

1. Preheat the oven to 375°F (190°C).
   Start by preheating your oven so it’s ready when your biscuits are. Line a large baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and make cleanup much easier later.
2. Prepare the apple filling.
   If you’re using store-bought apple pie filling, give the apples a quick chop into small, bite-sized pieces so they fit neatly inside the biscuits. If making homemade filling, peel and dice about two medium apples, then cook them in a saucepan with 1 tablespoon butter, 2 tablespoons brown sugar, ½ teaspoon cinnamon, and a tiny squeeze of lemon juice. Simmer for about 5 minutes until tender but not mushy. Let it cool slightly before using.
3. Flatten the biscuit dough.
   Open your biscuit can and separate the pieces. Lightly flour your countertop or a sheet of wax paper to keep them from sticking. Using your fingertips or a rolling pin, gently press each biscuit into a circle about 4 inches wide. Be careful not to overwork the dough—too much handling can make it tough instead of flaky.
4. Add the apple filling.
   Spoon about 1 generous tablespoon of the apple mixture into the center of each biscuit circle. Keep the filling in the middle, leaving space around the edges for sealing later. Avoid overfilling—if you add too much, the biscuits may burst open while baking.
5. Seal the biscuits.
   Carefully fold the edges up and over the filling, pinching them together to close the seam. You can gently press with your fingers or use a fork to crimp the edges for a decorative touch. Place each biscuit seam-side down on your prepared baking sheet.
6. Brush with melted butter.
   Once all biscuits are filled and sealed, brush the tops generously with melted butter. This step helps them turn golden brown and provides the base for the cinnamon sugar to stick.
7. Coat with cinnamon sugar.
   In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle or roll each buttered biscuit in the mixture until fully coated. This creates a crisp, sweet shell that caramelizes beautifully as it bakes.
8. Bake to perfection.
   Place the tray in the preheated oven and bake for 13–16 minutes, or until the biscuits are puffed and golden brown on top. The baking time may vary slightly depending on your oven and the thickness of your dough. To check for doneness, gently lift one biscuit—the bottom should be lightly golden, not pale.
9. Prepare the glaze while the biscuits bake.
   In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk. Add more milk, a few drops at a time, until you reach a smooth, pourable consistency. The glaze should be thick enough to cling to the biscuit tops but thin enough to drizzle easily.
10. Cool and drizzle.
    Remove the biscuits from the oven and allow them to cool for about 10 minutes. This helps the glaze set properly without melting away. Drizzle the glaze over each biscuit in a zigzag motion or spoon it gently across the tops for a more rustic look. Let the glaze firm up for a few minutes before serving.

Optional Finishing Touches

• Dust with a pinch of cinnamon right before serving for extra fragrance.
• Sprinkle a few finely chopped pecans or walnuts on the glaze for a bit of crunch.
• For a bakery-style shine, brush the biscuits lightly with warm apricot jam before glazing.

When done right, your kitchen will fill with the warm aroma of cinnamon, butter, and baked apples—a scent so inviting it’s nearly impossible to wait for the biscuits to cool. The flaky crust, soft center, and gooey apple filling create a combination that tastes like homemade pie in every bite.

Up next, we’ll cover some tips and tricks to make your Apple Pie Biscuits even better—whether you want to prepare them ahead of time, switch up the flavors, or serve them in new and creative ways.