I’ve created a comforting, easy-to-make dessert that combines the flavors of apple pie with buttery biscuits—perfect for a cozy breakfast, brunch, or warm dessert.

Apple Pie Biscuits

Why You’ll Love This Recipe

I love how simple yet indulgent this recipe is. Using store-bought biscuit dough and apple pie filling keeps things quick, but the results feel homemade. Once baked, the biscuits are golden and soft, coated in cinnamon-sugar, and topped with gooey spiced apples—just like apple pie without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 refrigerated buttermilk biscuits
1 (21 oz) can apple pie filling
½ cup melted butter, plus extra for greasing
½ cup brown sugar
1 Tbsp ground cinnamon
⅛ tsp nutmeg
1 tsp vanilla extract

For the glaze:

½ cup powdered sugar
2–3 Tbsp half-and-half (or milk)

Directions

Preheat oven to 375 °F (190 °C). Grease a 10-inch skillet or baking dish with melted butter.
In a bowl, combine brown sugar, cinnamon, and nutmeg.
Dip each biscuit in melted butter, then roll in the sugar–spice mixture to coat all sides. Arrange them side by side in the skillet.
Chop the apple pie filling into smaller pieces, stir in vanilla, and spoon evenly over the biscuits. Pour any leftover butter over the top and sprinkle the remaining sugar mixture.
Bake for 30–35 minutes until biscuits are puffed and golden, and the filling bubbles.
Meanwhile, whisk together powdered sugar and half‑and‑half until smooth for the glaze.
Drizzle the glaze over the warm biscuits and serve immediately.

Servings and timing

This recipe yields 8 servings.

Prep: 10 minutes
Cook: 30–35 minutes
Total: 40–45 minutes

Variations

Fresh apples: Swap canned filling for 4 cups diced apples cooked with sugar, lemon juice, cinnamon, and vanilla until soft. Use as directed above.
Nuts: Add ⅓ cup chopped pecans or walnuts for a crunchy twist.
Pie fillings: Replace apple with cherry, peach, or berry pie filling for variety.
Homemade biscuits: Use homemade buttermilk biscuit dough—just adjust baking time accordingly.
Spice boost: Stir a pinch of cloves or allspice into the sugar mixture for deeper warmth.

Storage/reheating

Refrigerate: Store cooled leftovers in an airtight container for up to 3 days.
Reheat in oven: Warm individual servings at 350 °F (175 °C) for 5–10 minutes to restore crispness.
Microwave: Heat single portions for 10–15 seconds until warm.

FAQs

### Can I use homemade biscuit dough instead of canned?

Yes—I often swap in my homemade buttermilk biscuits. Just keep an eye on baking time; homemade dough may take a few extra minutes.

### Is fresh apple filling better than canned?

For freshness and flavor control, I sometimes simmer diced apples with sugar, cinnamon, lemon juice, and vanilla until tender. It takes a bit longer but tastes amazing.

### How do I store leftovers?

After cooling, I store them in an airtight container in the fridge for up to 3 days. They stay soft and delicious.

### Can I freeze these biscuits?

Yes! I freeze cooled biscuits in a sealed bag for up to 2 months. To serve, I thaw them in the fridge overnight and reheat in the oven.

### Can I skip the glaze?

Absolutely. The glaze is optional—I sometimes skip it and still enjoy the sweet cinnamon coating and warm apples.

Conclusion

These Apple Pie Biscuits are a quick, comforting treat that bring together two classic favorites with minimal effort. Whether I’m serving them for brunch or winding down with dessert, they always impress. I can’t wait to see how you personalize this recipe with your favorite fillings and topping.

Apple Pie Biscuits

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A comforting, easy-to-make dessert that combines the flavors of apple pie with buttery biscuits—perfect for breakfast, brunch, or dessert.

Author: laura
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

8 refrigerated buttermilk biscuits
1 (21 oz) can apple pie filling
½ cup melted butter, plus extra for greasing
½ cup brown sugar
1 Tbsp ground cinnamon
⅛ tsp nutmeg
1 tsp vanilla extract
½ cup powdered sugar
2–3 Tbsp half-and-half (or milk)

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Instructions

Preheat oven to 375 °F (190 °C). Grease a 10-inch skillet or baking dish with melted butter.
In a bowl, combine brown sugar, cinnamon, and nutmeg.
Dip each biscuit in melted butter, then roll in the sugar–spice mixture to coat all sides. Arrange them side by side in the skillet.
Chop the apple pie filling into smaller pieces, stir in vanilla, and spoon evenly over the biscuits. Pour any leftover butter over the top and sprinkle the remaining sugar mixture.
Bake for 30–35 minutes until biscuits are puffed and golden, and the filling bubbles.
Meanwhile, whisk together powdered sugar and half-and-half until smooth for the glaze.
Drizzle the glaze over the warm biscuits and serve immediately.

Notes

For fresh apples, swap canned filling for 4 cups diced apples cooked with sugar, lemon juice, cinnamon, and vanilla until soft.
For a crunchy twist, add ⅓ cup chopped pecans or walnuts.
Use different pie fillings such as cherry, peach, or berry for variety.
Homemade buttermilk biscuit dough can be used, adjusting baking time accordingly.
For extra warmth, stir a pinch of cloves or allspice into the sugar mixture.