Apple Pie Biscuits Breakfast Bake (Print Version)
# Ingredients:
→ Biscuit Base
01 -
1 can (approximately 450g) flaky buttermilk biscuits
→ Apple Filling & Spices
02 -
1 can (approximately 560g) apple pie filling
03 -
55g unsalted butter, melted
04 -
50g packed brown sugar
05 -
5ml ground cinnamon
06 -
1.25ml ground nutmeg
07 -
5ml vanilla extract
→ Glaze
08 -
125g confectioners' sugar
09 -
30-45ml whole milk
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a baking pan or an oven-safe skillet.
02 -
In a medium mixing bowl, combine the brown sugar, ground cinnamon, and ground nutmeg.
03 -
Dip each individual biscuit into the melted butter, then carefully roll it in the prepared sugar and spice mixture, pressing gently to adhere.
04 -
Arrange the coated biscuits snugly in a single layer within the prepared baking pan.
05 -
Roughly chop the apple pie filling into smaller, more manageable pieces. Stir in the vanilla extract until well combined.
06 -
Evenly spoon the vanilla-infused apple mixture over the arranged biscuits.
07 -
If any sugar mixture remains, sprinkle it over the apples. Drizzle any remaining melted butter over the entire preparation.
08 -
Bake for 35 minutes, or until the biscuits appear puffed and are a rich golden brown, and the apple filling is visibly bubbling.
09 -
In a small bowl, whisk the confectioners' sugar with the milk until a smooth, pourable glaze is formed. Drizzle this glaze generously over the warm baked biscuits before serving.
# Notes:
01 -
For variations, consider using canned peach or cherry pie filling. Low-fat biscuits or homemade drop biscuit dough can be substituted for the canned variety. If brown sugar is unavailable, a combination of granulated sugar and a spoonful of molasses can be used.
02 -
These biscuits are best served warm, optionally accompanied by vanilla ice cream, a drizzle of caramel, or fresh whipped cream. For a brunch option, consider adding vanilla yogurt or toasted nuts.
03 -
Ensure the biscuits are completely cooled before covering to prevent sogginess. Leftovers can be stored in an airtight container at room temperature for up to two days, or refrigerated for up to four days. For longer preservation, freeze individual biscuits for up to two months.
04 -
For the flakiest texture, opt for high-quality buttermilk biscuits. Allow the pan to cool for approximately 5 minutes before applying the icing to ensure it sets perfectly.
05 -
To make this dish dairy-free, substitute plant-based butter for coating the biscuits and use a non-dairy milk alternative for preparing the glaze.
06 -
If using fresh apples instead of canned filling, chop the apples and cook them with a small amount of sugar and spices until they are tender.