Apple Pie Biscuits
Creamy, juicy, and wonderfully comforting, these Apple Pie Biscuits are the kind of warm, flaky treat that makes any afternoon feel like a holiday.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper
Ingredients
Ingredients
- 1 can Buttermilk biscuits Room temperature for easier handling
- 1 can Apple pie filling 15–21 ounces, drained slightly if very syrupy
- 1/2 cup Butter Melted and warm
- 1/2 cup Brown sugar Packed
- 1 tablespoon Cinnamon Ground
- 1/8 teaspoon Nutmeg Ground
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven according to the biscuit package instructions. Arrange a rack in the center of the oven for even baking. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, and vanilla extract until smooth and the sugar starts to dissolve. This is your coating — keep a little to drizzle later.
- Open the biscuit can and separate the biscuits. Flatten each biscuit slightly with your hands into a small disk about 3 to 4 inches across; don’t make them paper-thin — you want some dough to seal around the filling.
- Add a spoonful (about 1 to 1½ tablespoons) of apple pie filling to the center of each biscuit disk. Be careful not to overfill; too much filling can leak while baking.
- Fold the biscuit over the filling and pinch the edges firmly to seal, creating a tight pocket. If a small tear appears, press and pinch to mend it; you can moisten the edge slightly with water to help it stick.
- Dip each sealed biscuit into the butter and brown sugar mixture, coating it well on all sides. Use tongs or your hands and let any excess drip off. Place the coated biscuits on the parchment-lined baking sheet, spaced at least 1 inch apart.
- Bake according to the biscuit package instructions or until the biscuits are puffed and golden brown on top, usually 10–15 minutes. Rotate the pan halfway through baking for even color.
- Remove from the oven and immediately drizzle any remaining butter mixture over the top of the hot biscuits for shine and extra flavor. Let cool for 3–5 minutes before serving so the filling sets slightly. Enjoy warm!
Notes
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Best enjoyed the day of baking, but still delicious within 2–3 days refrigerated.