These Apple Pie Biscuits are dipped in butter, coated in brown sugar & cinnamon, topped with an AMAZING 5-ingredient apple pie filling, then baked in a skillet to sticky perfection. A perfect weekend breakfast or dessert!
Every once in a while you make a recipe and you know from the moment you take your first bite that it will become a longtime family favorite. This recipe is one of those.
A few years ago while scrolling Pinterest I saw a recipe on Melissa’s Southern Style Kitchen for Apple Pie Biscuits. I knew I had to make them because 1) they are cooked in a cast iron skillet (although a cake pan can be used) and 2) my mother-in-law’s apple pie filling recipe is delicious and with a small modification would fit the bill perfectly and 3) one of my sons loves apple pie and this doesn’t involve crust. #notimeforcrust
🍎 Ingredients
Apples: Use any good cooking apple. I often use Granny Smith because they don’t break down too much when cooked.
Sugar: White granulated sugar for the filling.
Lemon juice: Helps to bring out the juices in the apples. If you don’t have any, a little orange juice will work.
Cinnamon: The perfect spice for everything apple.
Cornstarch: This is the thickening agent for our topping.
Salt: Just a little kosher salt brings out the flavors. Don’t skip it.
Biscuits: Refrigerated or frozen, but I prefer the texture of refrigerated biscuits in this recipe.
Brown sugar: Dark or light will work.
Nutmeg: Combined with cinnamon this makes a perfectly spiced biscuit.
Butter: Salted or unsalted.
Powdered sugar: The perfect icing sugar. Melts into the liquid easily.
Butter: Just a little helps to cut the sweetness of the powdered sugar.
Cream: Or half & half to thin the icing.
🔪 Instructions
We are going to boil this down to 4 easy steps.
1. Prepare the apples.
2. Coat the biscuits in cinnamon sugar.
3. Bake.
4. Drizzle with icing and serve. Sharing is optional.
Mix together the sugar, cornstarch, cinnamon, and salt in a saucepan. Add apples and lemon juice. Stir until well combined. Cook over medium-low heat for 15 minutes. Set aside.
While the apples are cooking preheat the oven to 375°. Melt the butter in a bowl. Spray your 12-inch cast iron skillet with non-stick spray and add a couple tablespoons (no need to be exact) of melted butter to the bottom. Make sure to swirl it around to coat the bottom of the skillet.
In a separate bowl mix together the brown sugar, cinnamon, and nutmeg. One at a time, dip the biscuits in the butter allowing the excess to drip off. Coat each side of the biscuit in the cinnamon sugar mixture.
Spread the coated biscuits around the skillet evenly. Add the apples and all the cooking liquid to the top of the biscuits. Try to get as many apples on the top of the biscuits as possible because they like to slide off during the baking time. Pour over the remaining butter and sprinkle with the rest of the cinnamon sugar mix.
👨👩👧👦 For a Crowd
Unless you have access to many ovens these biscuits are best served to a small crowd. Only two to three skillets can be baked at once. If you need a dessert that serves a larger crowd more easily, I would consider serving this Pumpkin Sheet Cake or this Easy Apple Crisp instead.
🙋 Questions and Answers
The apple filling and the cinnamon sugar mixture can be prepped ahead, but don’t assemble and bake until an hour before serving time.
Apple Pie Biscuits are best served fresh. However, you can prep and freeze the components. Make the apple pie topping, cinnamon sugar mix, and icing as directed and place each in their own freezer container.
Once baked these can be stored in an airtight container overnight or in the refrigerator for up to 3 days. I love to pop them in the microwave for 30-45 seconds until warm and eat with a cup of coffee the next morning.
These will stay fresh overnight on the counter or in the fridge for 3 days.
Yes, although the few minutes to make this apple pie filling is sooo worth it. If you must use canned then be sure to cut up the apples before adding them to the skillet.
📖 Other late summer and fall recipes
- Make sure to try this Pumpkin Cake with Caramel Coffee Cinnamon Frosting. It's a pumpkin lovers dream and so easy to serve to a crowd.
- This EASY Apple Crisp is filled with fresh apples coated in sugar, piled high with a cinnamon oat crumble topping, and baked to golden brown perfection. Serve it up with ice cream for a classic dessert.
- White Chicken Chili has a flavorful, smokey broth filled with tender chicken and white beans. Hearty enough to satisfy, yet easy to throw together any night of the week. So quick you’ll have it on repeat all season long!
- This Slow Cooker Fall Apart Pot Roast recipe transforms an economical piece of meat into a succulent and hearty roast that is bathed in a simple gravy. No extra steps or dishes! Now that’s what I call a win-win.
👨🏼🍳 Tips & Tricks
- Cut the apples into the correct size. Too large and they will be crunchy and too small and they will disintegrate.
- Generously coat each biscuit with the cinnamon sugar mix. Now is not the time to get stingy.
- Spray & butter the cast iron (or cake pan) well or they will stick.
- Try to pile the apples on the biscuits because they tend to slide off during cooking.
- These are best served fresh.
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Skillet Apple Pie Biscuits
Ingredients
- 8 jumbo refrigerated biscuits
Apple Pie Filling/Topping
- 4 apples peeled & cut into ¾inch pieces
- ¾ cup sugar
- 1 tbsp lemon juice
- 1¼ tsp cinnamon
- 3 tbsp cornstarch
Cinnamon Sugar Mixture
- ½ cup brown sugar
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- ½ cup butter melted
Icing
- ½ cup powdered sugar
- 1 tbsp softened butter
- 3-4 tbsp cream or half-n-half
Instructions
- Mix together the sugar, cornstarch, cinnamon, and salt in a saucepan. Add apples and lemon juice. Stir until well combined. Cook over medium-low heat for 15 minutes. Set aside.
- While the apples are cooking preheat the oven to 375°. Melt the butter in a bowl. Spray your 12-inch cast iron skillet with non-stick spray and add a couple tablespoons (no need to be exact) of melted butter to the bottom. Make sure to swirl it around to coat the bottom of the skillet.
- In a separate bowl mix together the brown sugar, cinnamon, and nutmeg. One at a time, dip the biscuits in the butter allowing the excess to drip off. Coat each side of the biscuit in the cinnamon sugar mixture.
- Spread the coated biscuits around the skillet evenly. Add the apples and all the cooking liquid to the top of the biscuits. Try to get as many apples on the top of the biscuits as possible because they like to slide off during the baking time. Pour over the remaining butter and sprinkle with the rest of the cinnamon sugar mix.
- Bake for 30-35 minutes. They are done baking when the middle biscuit isn't doughy. It will be moist but not raw in appearance.
Notes
- Cut the apples into the correct size. Too large and they will be crunchy and too small and they will disintegrate.
- Generously coat each biscuit with the cinnamon sugar mix. Now is not the time to get stingy.
- Spray & butter the cast iron (or cake pan) well or they will stick.
- Try to pile the apples on the biscuits because they tend to slide off during cooking.
- These are best served fresh
Theresa D. says
So easy and so delicious! These are great for a special breakfast or for dessert. So yummy with a scoop of vanilla ice cream just like pie!!
Misty says
Love them with ice cream too! Glad you liked them!
Martha says
So good and so easy! Everyone loved them!