Apple Pie Biscuits Bake

This recipe for Apple Pie Biscuits is my go to for when I want the cozy, comforting flavor of apple pie without any of the fuss. It turns a few simple pantry staples into a warm, gooey breakfast bake that feels incredibly special, perfect for a lazy weekend morning or a holiday brunch.

I first threw this together on a chilly autumn morning when I was craving something sweet but didn't have the energy to bake a full pie. It was an instant hit, and now it's our family's most requested treat for special breakfasts.

Ingredients

• One 16 ounce can flaky buttermilk biscuits: They are the star of the show providing a fluffy, buttery base that soaks up all the flavor. Look for the kind that separates into layers for the best texture.
• One 20 ounce can apple pie filling: This is the ultimate time saver. Choose a brand you trust with nice big chunks of apple.
• One quarter cup butter: I always use salted butter to balance the sweetness but unsalted works perfectly too.
• One quarter cup packed brown sugar: This adds a deep, molasses richness to the cinnamon spice coating. Make sure it’s soft and free of clumps.
• One teaspoon ground cinnamon: The essential warm spice that makes it taste just like apple pie.
• One quarter teaspoon ground nutmeg: A little bit of nutmeg adds a lovely aromatic depth that complements the cinnamon.
• One teaspoon vanilla extract: It enhances all the sweet flavors in the filling and the glaze.
• One cup confectioners' sugar: This creates a smooth, sweet glaze that sets beautifully on the warm biscuits.
• Two to three tablespoons milk: Used to thin the glaze to the perfect drizzling consistency. Any kind of milk works.

Step by Step Instructions

Prepare the Oven and Pan:

First things first, preheat your oven to 375°F or 190°C. Getting the oven fully hot before the biscuits go in is the key to making them puff up and turn golden brown. Lightly grease a 9 inch round baking pan or a cast iron skillet to prevent anything from sticking.

Mix the Sugar Coating:

In a medium sized bowl, combine the packed brown sugar, ground cinnamon, and ground nutmeg. Use a fork to break up any lumps and mix them together until the spices are evenly distributed throughout the sugar. This aromatic mixture is what will create that delicious, caramelized crust on the biscuits.

Coat the Biscuits:

Open your can of biscuits and separate them. Melt your butter in a small, microwave safe bowl. One by one, take each biscuit and dip it completely into the melted butter, letting any excess drip off. Then, press the buttered biscuit into the brown sugar mixture, making sure to coat both sides thoroughly. As you finish each one, place it snugly into your prepared pan, arranging them in a single layer.

Prepare and Add the Apple Filling:

Pour the apple pie filling onto a cutting board and give it a rough chop. This breaks down the larger apple slices into smaller, bite sized pieces that will distribute more evenly over the biscuits. Transfer the chopped apples to a bowl and stir in the vanilla extract. Spoon this apple mixture evenly over the top of the coated biscuits in the pan.

Bake to Golden Perfection:

Sprinkle any leftover brown sugar mixture over the apples, then drizzle any remaining melted butter on top. This adds an extra layer of flavor and helps the top get bubbly. Place the pan in your preheated oven and bake for about 35 minutes. You'll know it's done when the biscuits have puffed up and are a deep golden brown, and the apple filling is bubbling happily around the edges.

Glaze and Serve:

While the biscuits are baking, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and two tablespoons of milk until you have a smooth, thick but pourable glaze. If it's too thick, add the last tablespoon of milk. Once the biscuits are out of the oven, let them cool in the pan for about 5 to 10 minutes. Drizzling the glaze while they're still warm allows it to melt slightly into all the nooks and crannies.

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My favorite part of this whole recipe is the cinnamon sugar coating. It gets wonderfully crispy and caramelized in the oven, creating a texture that perfectly contrasts with the soft biscuits and gooey apples. It reminds me of the cinnamon toast my mom used to make, which always brings back the best memories.

Storage and Reheating

To store leftovers, first let the bake cool completely to room temperature. This is a crucial step to prevent the biscuits from getting soggy from trapped steam. Once cool, cover the pan tightly with plastic wrap or transfer the biscuits to an airtight container. They will keep well at room temperature for up to two days or in the refrigerator for up to four days. To reheat, you can warm individual portions in the microwave for about 30 seconds or place the entire pan back in a 350°F oven for 10 minutes until warmed through.

Easy Ingredient Swaps

This recipe is incredibly forgiving and easy to customize. If you're not a fan of apple, canned peach, cherry, or even blueberry pie filling works wonderfully as a direct substitute. You can also use homemade biscuit dough if you have a favorite recipe. If you find yourself out of brown sugar, you can use granulated sugar mixed with a teaspoon of molasses to mimic that classic flavor. For a dairy free version, simply use your favorite plant based butter and a non dairy milk for the coating and glaze.

Serving Up Your Apple Pie Biscuits

While these are absolutely delicious on their own, they become a truly decadent dessert or brunch when served warm with a scoop of vanilla bean ice cream. A drizzle of caramel sauce over the top takes it to another level. For a brunch setting, I love to serve them alongside a bowl of vanilla yogurt and some toasted pecans or walnuts for a bit of crunch. The combination of warm, soft biscuit, sweet fruit, and a creamy or crunchy topping is simply irresistible.

Frequently Asked Questions

→ What's the best way to prevent the biscuits from getting soggy?

Cool the biscuits completely before covering them. Also, don't over-ice them. A light drizzle is usually enough. You can also bake them a little longer to ensure they are fully cooked through.

→ Can I use a different type of pie filling?

Absolutely! Peach or cherry pie filling work great as substitutes. Get creative with your favorite flavors!

→ Can I use homemade biscuit dough?

Yes, you can substitute homemade drop biscuit dough for the canned biscuits. Just adjust the baking time accordingly.

→ How can I make this recipe dairy-free?

Use plant-based butter for dipping and coating the biscuits. Substitute non-dairy milk, like almond or soy milk, for the milk in the icing.

→ What are some serving suggestions for these biscuits?

Serve warm with vanilla ice cream, a drizzle of caramel, or fresh whipped cream. They're also great with vanilla yogurt or toasted nuts for a brunch spread.

→ Can fresh apples be used instead of canned filling?

Yes! Chop and cook fresh apples with a bit of sugar and spice until they are soft. Then substitute for the canned filling.