Apple Pie Biscuits
These Apple Pie Biscuits combine tender, flaky buttermilk biscuits with a cinnamon-spiced apple filling, finished with a sweet glaze for a quick, handheld version of the classic American dessert that’s perfect any time of day.
Ingredients
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup granulated sugar divided
- ½ cup 1 stick cold unsalted butter, cubed
- ¾ cup cold buttermilk regular milk with a splash of vinegar works as a substitute
- 2 medium apples Granny Smith or Honeycrisp work best, peeled and diced small
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons melted butter for brushing
- For the glaze: 1 cup powdered sugar mixed with 2-3 tablespoons milk or apple cider
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This high temperature is crucial for creating those beautiful flaky layers.
- Prepare the apple filling by combining the diced apples, brown sugar, 2 tablespoons of granulated sugar, cinnamon, nutmeg, and lemon juice in a small bowl. Set aside to allow the flavors to meld while you work on the biscuit dough.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and remaining 2 tablespoons of sugar until well combined.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pieces create steam when baking, resulting in flaky layers.
- Pour in the cold buttermilk and stir just until the dough comes together. Be careful not to overmix—a slightly shaggy dough is perfect.
- Turn the dough onto a lightly floured surface and gently pat it into a rectangle about ½-inch thick. The less you handle the dough, the more tender your biscuits will be.
- Spread the apple filling evenly over the dough rectangle, leaving about a ½-inch border around the edges.
- Carefully roll the dough into a log, starting from the long side, sealing the seam by pinching it gently.
- Cut the log into 8 equal pieces and place them on the prepared baking sheet, cut side up, about 2 inches apart.
- Brush the tops with melted butter and bake for 18-20 minutes until golden brown and the centers are cooked through.
- While the biscuits cool slightly, whisk together the powdered sugar and milk to create a glaze with a pourable consistency.
- Drizzle the glaze over the warm biscuits and serve immediately for the best experience.
Notes
- For extra-flaky biscuits, freeze your butter for 15 minutes before cutting it into the flour.
- If your kitchen is warm, chill the prepared dough for 15 minutes before rolling it with the filling.
- These biscuits are best enjoyed the day they’re made but can be stored in an airtight container for up to 2 days. Reheat in a 300°F oven for 5-7 minutes to restore some freshness.
- For a make-ahead option, prepare the dough and filling separately and store in the refrigerator overnight, then assemble and bake in the morning.
- The apple filling shouldn’t be too wet—if your apples are particularly juicy, toss them with 1 teaspoon of cornstarch before adding the other ingredients.