Are you tired of choosing between biscuits and apple pie for dessert? Now you don’t have to! These Apple Pie Biscuits combine the flaky, buttery goodness of homemade biscuits with the warm, spiced filling of classic apple pie. As someone who’s been perfecting this hybrid recipe for years, I can promise you these biscuits deliver all the comfort of apple pie in a convenient, portable form. Whether you’re looking for a show-stopping breakfast treat, a delightful afternoon snack, or a unique dessert that will impress your guests, these Apple Pie Biscuits have you covered. In this guide, I’ll walk you through selecting the perfect apples, mixing the ideal dough, and achieving that perfect balance of flaky exterior and gooey, cinnamon-apple filling.
Why This Apple Pie Biscuits Recipe Works
- Uses simple pantry staples you likely already have on hand
- Comes together in just 30 minutes of active prep time
- Works beautifully for breakfast, brunch, dessert, or anytime treats
- Delivers all the flavor of apple pie with the convenience of a biscuit
- Creates less mess than making a traditional pie
- Can be made ahead and frozen for future enjoyment
- Perfect for both beginner bakers and experienced pastry chefs
Choosing the Right Ingredients
Best Apples for Apple Pie Biscuits
Selecting the right apples is crucial for these biscuits. Firm, tart-sweet varieties maintain their structure during baking while providing that classic apple pie flavor. Granny Smith apples offer tartness and hold their shape well, while Honeycrisp or Pink Lady apples provide a perfect balance of sweetness and structure. Avoid Red Delicious or McIntosh, which tend to become mushy when baked.
Flour Selection
For truly flaky biscuits, use all-purpose flour with a protein content of around 10-12%. If available, White Lily flour creates exceptionally tender biscuits, but any all-purpose flour will work well. For extra tenderness, you can substitute up to ¼ of the flour with cake flour.
Butter vs. Shortening
While traditional biscuits often use shortening, cold butter creates superior flavor in these Apple Pie Biscuits. For the flakiest results, use European-style butter with higher fat content, and keep it extremely cold until the moment you incorporate it into the dough.
Ingredients & Prep
Biscuit Dough Essentials
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup cold butter, cubed
- 1 cup cold buttermilk
- 1 egg for egg wash (optional)
Apple Filling Components
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced small
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Pinch of salt
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter for brushing
Step-by-Step Cooking Instructions
Preparing the Apple Filling
- Peel, core, and dice apples into small, ¼-inch pieces for even distribution in the biscuits.
- In a medium saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt.
- Cook over medium heat for 5-7 minutes, stirring occasionally, until apples begin to soften but still maintain their shape.
- Mix cornstarch with 1 tablespoon water to create a slurry, then stir into the apple mixture.
- Continue cooking for 1-2 minutes until the mixture thickens slightly.
- Remove from heat and allow to cool completely before using (this prevents the butter in your biscuit dough from melting prematurely).
Making the Biscuit Dough
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Using a pastry cutter or two knives, cut in cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Make a well in the center and pour in cold buttermilk.
- Stir gently with a fork until the dough just comes together – it should look shaggy and not completely smooth.
- Turn dough onto a lightly floured surface and knead gently 3-4 times, just until it holds together.
Assembling the Biscuits
- Roll dough into a rectangle approximately 12×10 inches and ¼-inch thick.
- Spread cooled apple filling evenly over the dough, leaving a ½-inch border around the edges.
- Working from the long edge, roll the dough tightly into a log, sealing the seam by pinching the edges together.
- Cut into 10-12 even slices using a sharp knife or unflavored dental floss.
- Place slices cut-side up on the prepared baking sheet, leaving about 2 inches between each biscuit.
- Brush tops with egg wash if using, or with a little buttermilk for a golden crust.
Baking to Perfection
- Bake at 425°F for 15-18 minutes, until biscuits are risen and golden brown.
- While still hot, brush tops with melted butter and sprinkle with cinnamon-sugar mixture.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm for the ultimate apple pie biscuit experience.
Pro Tips for Perfect Apple Pie Biscuits
Ensuring Flaky Texture
- Keep all ingredients as cold as possible – chill your mixing bowl and pastry cutter beforehand.
- Handle the dough minimally to prevent gluten development and tough biscuits.
- If the butter starts to soften at any point, refrigerate the dough for 15-20 minutes before continuing.
- Use a sharp biscuit cutter and press straight down without twisting to ensure proper rising.
Tool Recommendations
- Pastry cutter for incorporating butter into flour
- Bench scraper for cleaning your work surface and cutting dough
- Rolling pin with adjustable thickness rings for even dough
- Silicone baking mat with measurements for perfect sizing
Storage & Reheating
- Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- Reheat in a 300°F oven for 5-7 minutes to restore freshness.
- Freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag for up to 3 months – bake from frozen, adding 3-5 minutes to the baking time.
Flavor Variations
Caramel Apple
- Drizzle warm caramel sauce over the biscuits after baking for a decadent twist.
- Add 2 tablespoons of caramel sauce to the apple filling before cooking.
Gluten-Free Option
- Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Add ¼ teaspoon xanthan gum if your blend doesn’t already contain it.
- Increase buttermilk by 2 tablespoons as gluten-free flour absorbs more liquid.
Seasonal Spins
- Fall Harvest: Add ¼ cup chopped walnuts or pecans to the filling.
- Holiday Version: Include dried cranberries and orange zest for festive flavor.
- Summer Twist: Add fresh berries alongside the apples for a mixed fruit version.
Serving Suggestions
These Apple Pie Biscuits are wonderfully versatile when it comes to serving options:
- For breakfast, serve warm with a dollop of Greek yogurt or alongside scrambled eggs for a sweet-savory combination.
- As a dessert, top with vanilla ice cream and a drizzle of caramel sauce.
- Pair with a cup of hot apple cider in fall or a cold glass of milk any time of year.
- Create a showstopping brunch centerpiece by arranging the biscuits in a circle on a serving platter with a bowl of vanilla custard in the middle.
FAQs
Can I make these Apple Pie Biscuits ahead of time?
Yes! You can prepare the dough and filling a day ahead and keep them refrigerated separately. Assemble and bake just before serving. Alternatively, you can fully bake the biscuits, cool completely, and freeze for up to 3 months.
My biscuits didn’t rise well. What went wrong?
This usually happens when the butter melts before baking begins. Make sure all ingredients stay cold throughout the process, and consider chilling the assembled biscuits for 15 minutes before baking.
Can I use canned apple pie filling instead of making my own?
While homemade filling provides the best flavor, you can use canned apple pie filling in a pinch. Drain excess liquid and chop any large apple pieces for more even distribution in the biscuits.
How do I know when these Apple Pie Biscuits are done baking?
The biscuits should be golden brown on top and feel firm when gently pressed. If you insert a toothpick into the doughy portion (not the apple filling), it should come out clean.
Conclusion
These Apple Pie Biscuits truly offer the best of both worlds – the comforting, warm spices of traditional apple pie wrapped in a convenient, flaky biscuit package. Perfect for beginning bakers yet impressive enough for seasoned pastry enthusiasts, this recipe will quickly become a staple in your repertoire. Don’t be surprised if these disappear faster than you can say “apple pie”! Share your creations with us on social media – thousands of home bakers have fallen in love with this hybrid treat. Once you’ve mastered these, be sure to check out our Blueberry Cobbler Scones or Cinnamon Roll Biscuits for your next baking adventure!