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Apple Pie Biscuits

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.
Prep Time 10 minutes
Bake time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 biscuits

Ingredients
  

  • 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.