Apple Pie Biscuits

Ingredients

• 8frozen buttermilk biscuits, thawed, or Easy Cream Biscuits
• 595 g (21 oz)premium apple pie filling
• 113 g (½ cup)salted or unsalted butter, melted
• 100 g (½ cup)light brown sugar
• 1 tbspground cinnamon
• 5 ml (1 tsp)pure vanilla extract
• ⅛ tspnutmeg
• 40 g (⅓ cup)chopped walnuts or pecans (optional)
• 60 g (½ cup)icing sugar
• 30–45 ml (2–3 tbsp)double cream or single cream
• ¼ tspvanilla extract

Instructions

1. 1

   Prepare the skillet

   Heat the oven to 190°C (375°F). Using a pastry brush, coat the base and sides of a 25 cm (10-inch) cast-iron skillet with some of the melted butter.

2. 2

   Mix the spices

   In a small bowl, stir or whisk together the brown sugar, cinnamon and nutmeg until evenly combined.

3. 3

   Coat the biscuits

   Dip each biscuit in the butter, then sprinkle it on all sides with the cinnamon-sugar mixture. Place the biscuits side by side in the skillet.

4. 4

   Add the apples

   Chop the apples in the pie filling into smaller pieces with a sharp knife. Stir in 1 teaspoon of vanilla extract, then spread the filling evenly over the biscuits. Scatter the nuts on top if using.

5. 5

   Finish the topping

   Pour any butter left over the apple filling and sprinkle the remaining cinnamon-sugar mixture over the biscuits.

6. 6

   Bake until golden

   Put the skillet in the oven and bake for 30–35 minutes, until golden brown and bubbling.

7. 7

   Glaze and serve

   Whisk the icing sugar, cream and ¼ teaspoon of vanilla extract in a small bowl until smooth. Drizzle the glaze over the biscuits and serve.

What are Apple Pie Biscuits?

This American-style bake brings together biscuits and the familiar flavours of apple pie in one skillet. Frozen buttermilk biscuits make the base, while canned apple pie filling supplies the fruit and its spiced syrup.

The biscuits bake beneath and around the apples, picking up butter and cinnamon sugar as they cook. A vanilla glaze adds a sweet finish, making the dish easy to serve warm for breakfast, brunch or dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 289 calories, 2g protein, 35g carbs, 16g fat.

The biscuits, brown sugar and apple filling provide most of the carbohydrates, while butter and cream contribute much of the fat. The biscuits and optional nuts contribute some protein. Pair a serving with plain yoghurt or eggs for a more balanced plate.

Why use prepared filling?

Apple filling: Chopping the apples into smaller pieces helps distribute them across the biscuits. Stirring in vanilla gives the filling an extra layer of flavour.

Frozen biscuits: Thaw them before coating so the butter and cinnamon sugar can cling to their surfaces. Keep them arranged side by side in the skillet, as directed.

Getting the coating right

Butter first: Dip each biscuit in melted butter before adding the cinnamon-sugar mixture. Work over the bowl so the coating lands on the biscuits rather than the work surface.

Save some mixture: The method uses the remaining cinnamon sugar over the top before baking. The recipe does not specify a separate measured amount for this final sprinkle.

How to judge doneness

Colour: Look for golden-brown biscuit tops as they bake. The stated baking time is 30–35 minutes, but the visual cues matter too.

Bubbling: The apple filling should be bubbling when the skillet comes out of the oven. If the biscuits are not golden yet, continue baking until they are.

Making the vanilla glaze

Consistency: Whisk the icing sugar with 30–45 ml of cream and the vanilla until smooth. Use the smaller amount first and add more as needed to reach a drizzle-able texture.

Timing: Add the glaze after baking, just before serving. That keeps it distinct from the bubbling fruit and lets it settle over the warm biscuits.

Serving ideas

Serve the biscuits warm from the skillet, allowing a little time for the filling to settle. They can be served on their own or alongside yoghurt or a scoop of ice cream.

For brunch, pair them with something savoury such as eggs. If sharing straight from the skillet, use care when handling its hot sides.

Recipe notes & tips

• Thaw the biscuits before starting so they are ready to coat evenly.
• Brush the skillet thoroughly, including its sides, to help prevent sticking.
• Chop the apples directly from the filling into smaller pieces before spreading them over the biscuits.
• Add the optional nuts after spreading the filling so they stay on top.
• Begin checking the bake near the end of the 30–35 minute window for golden tops and bubbling filling.
• Whisk the glaze smooth before drizzling it over the biscuits.

Variations

• Choose pecans: Use chopped pecans instead of walnuts for the optional nut topping.
• Skip the nuts: Leave them out for a nut-free version.
• Use homemade biscuits: Substitute Easy Cream Biscuits for the frozen buttermilk biscuits.
• Adjust the glaze: Add the cream gradually to make the glaze thicker or thinner.
• Use unsalted butter: Choose unsalted butter if you prefer to control the salt in the biscuits.

Common mistakes to avoid

• Using biscuits still frozen: Thaw them first so they can be coated as directed.
• Leaving the apples in large pieces: Chop them smaller so the filling spreads more evenly.
• Skipping the skillet coating: Brush the base and sides with butter to help the biscuits release.
• Adding the glaze before baking: Drizzle it on after the biscuits come out of the oven.
• Baking by time alone: Check for golden biscuits and bubbling filling as well as the 30–35 minute timing.

How to store

Cool leftovers, cover and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or warm them in a covered ovenproof dish until heated through; add the glaze after reheating if possible.

Frequently asked questions