It wasn’t a holiday, nobody was visiting, and yet, the kitchen smelled like a celebration. One Saturday morning, I was craving something warm and cozy—but not another banana bread or pancake stack. So I grabbed a can of buttermilk biscuits and that forgotten apple pie filling hiding in the pantry, and that’s when this recipe came to life.
This dish feels like something you’d stumble upon at a fall bake sale—familiar, inviting, and just a little indulgent. It’s got all the charm of a homemade apple pie, but without the rolling pins or hours of waiting.
What surprised me most was how fast it came together and how bakery-worthy it looked coming out of the oven. You get tender biscuits wrapped in a sticky, spiced caramel, layered with soft apple pieces and drizzled with icing—every bite feels like a hug.
These Apple Pie Biscuits have become a cozy go-to in our kitchen, especially when guests drop by unexpectedly or I need a last-minute dessert that doesn’t feel last-minute at all. You’ll find it’s hard to eat just one, and even harder to keep them from disappearing the moment they’re served.
Short Description
These Apple Pie Biscuits are sweet, sticky, and filled with gooey cinnamon-spiced apples. A shortcut dessert made from canned biscuits and pie filling, they’re fast, easy, and incredibly satisfying.
Key Ingredients
- 1 can buttermilk biscuits
- 1 can apple pie filling
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tablespoon cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For the Icing:
- ½ cup confectioners’ sugar
- 1 tablespoon milk
Tools Needed
- Oven
- Mixing bowls
- Small saucepan or microwave-safe bowl (for melting butter)
- Knife and cutting board
- 9-inch skillet or baking dish
- Spoon or spatula
Cooking Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F. Lightly grease a skillet or baking dish with butter or nonstick spray. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg.
Step 2: Coat the Biscuits
Separate the biscuits. Dip each one into the melted butter, making sure it’s well-coated, then roll it in the cinnamon-sugar mixture. Arrange them snugly in the greased pan.
Step 3: Add the Apple Pie Filling
Chop the apple slices from the filling into smaller chunks. Stir in the vanilla extract. Spoon the apple mixture evenly over the biscuits, making sure each one gets a little love.
Drizzle the remaining melted butter over the top and sprinkle any leftover sugar mixture over everything.
Step 4: Bake
Place the pan in the oven and bake for 35 minutes, or until the biscuits are golden and bubbly and the filling is thickened around the edges.
Step 5: Make the Icing
While the biscuits bake, whisk together the confectioners’ sugar and milk until smooth. Adjust the consistency if needed—thicker for a drizzle, thinner for a glaze.
Step 6: Drizzle and Serve
Once out of the oven, let the biscuits rest for 5–10 minutes so the caramel sets slightly. Drizzle the icing over the warm biscuits and serve immediately.
Why You’ll Love This Recipe
– Quick to prepare with pantry staples
– No need to make dough from scratch
– Soft, spiced apples in every bite
– Kid-friendly and family-approved
Mistakes to Avoid & Solutions
1. Using cold biscuits
Let the biscuit can sit at room temp for 5–10 minutes before using. They absorb flavors better and bake more evenly.
2. Overfilling with apples
Too much filling can cause soggy bottoms. Use just enough to cover each biscuit.
3. Skipping the butter coating
Don’t skip this step—it helps the sugar stick and gives that caramelized finish.
4. Not chopping the apples
Whole slices won’t spread evenly. Chop them so you can spoon them easily and evenly.
5. Baking too short
Undercooked biscuits will be doughy in the center. If the top browns too quickly, loosely tent with foil and continue baking.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
For breakfast or brunch, pair with black coffee, chai, or warm apple cider. They’re also great on a fall dessert tray, served family-style right out of the skillet.
Storage and Reheating Tips
To Store: Place cooled leftovers in an airtight container in the fridge for up to 3 days.
To Freeze: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat: Warm individual portions in the microwave for 20–30 seconds. For crispier edges, reheat in the oven at 325°F for 10 minutes.
FAQs
1. Can I use homemade apple pie filling?
Yes! Just make sure it’s thick and not too liquidy—excess moisture can make the biscuits soggy.
2. Can I make this ahead of time?
You can prep it up to the baking step, then cover and refrigerate for a few hours. Bake just before serving.
3. What kind of biscuits should I use?
Buttermilk-style canned biscuits work best. Avoid flaky layered ones—they can fall apart under the filling.
4. Is the icing necessary?
Not at all, but it adds that extra dessert-like finish. You can also try cream cheese glaze or caramel drizzle.
5. Can I make this in a muffin tin?
Absolutely! Just divide the buttered, sugared biscuits and filling into greased muffin cups and reduce bake time to around 20–25 minutes.
Tips & Tricks
– Let the biscuits touch in the pan—they’ll rise and bake into pull-apart perfection.
– Use real vanilla extract for deeper flavor in the filling.
– Add a pinch of salt to the icing if you prefer a sweet-salty finish.
– For extra crunch, sprinkle chopped pecans or walnuts over the apples before baking.
– If the top looks dry while baking, drizzle a bit more butter on top.
Recipe Variations
1. Caramel Apple Biscuits
Swap the brown sugar with ½ cup caramel sauce. Drizzle half on the biscuits before baking and the rest after.
2. Apple-Peach Fusion
Use half apple pie filling and half canned peach slices (chopped). Stir with cinnamon and vanilla for a juicy twist.
3. Cinnamon Roll Style
Add a teaspoon of maple syrup to the icing and a touch of cream cheese for a cinnamon roll-inspired glaze.
4. Spiced Pumpkin Apple Biscuits
Mix ¼ cup pumpkin puree into the apple filling with a pinch of cloves and extra cinnamon for an autumn twist.
5. Apple Crumble Biscuits
Add a crumb topping made with 2 tablespoons butter, ¼ cup oats, ¼ cup flour, and brown sugar. Sprinkle before baking for a crisp top.
Final Thoughts
These Apple Pie Biscuits are a happy accident that turned into a weekend favorite. The kind of dish that doesn’t wait for an occasion—it makes one. Watching canned biscuits transform into something golden, gooey, and special, especially when it fills your kitchen with the scent of cinnamon and apples is satisfying. It doesn’t take much—just a few everyday ingredients and a little layering—to turn simple into spectacular.
Not just in memory, but as a reliable, crowd-pleasing favorite. And if you’re anything like me, once you make them, they’ll be back in your oven long before the next season rolls around.
Apple Pie Biscuits Recipe
Ingredients
- 1 can buttermilk biscuits
- 1 can apple pie filling
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 1 tablespoon cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- For the Icing:
- ½ cup confectioners’ sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish or skillet. In a small bowl, mix brown sugar, cinnamon, and nutmeg.
- Separate the biscuits. Dip each one in melted butter, then roll in the sugar mixture. Arrange them snugly in the pan.
- Chop apple slices into chunks and stir in vanilla extract. Spoon the apples over the biscuits. Drizzle with remaining butter and sprinkle any leftover sugar mix on top.
- Bake for 35 minutes, until biscuits are golden and the filling is bubbling.
- While baking, whisk together confectioners’ sugar and milk until smooth. Adjust thickness as needed.
- Let biscuits cool for 5–10 minutes. Drizzle icing over the top and serve warm.
