Apple Pie Biscuits

Ingredients

For the biscuits

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk (plus more for brushing)

This base is very close to other buttermilk biscuit formulas used in apple pie biscuit and apple pie buttermilk biscuit recipes.​

For the apple pie filling

• 2 medium apples, peeled and diced (Granny Smith or Honeycrisp)
• 2 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Homemade apple pie fillings often use apples, sugar, cinnamon, lemon juice, and cornstarch to create a thick, spoonable mixture suitable for pies and biscuit desserts.​

Step-by-step instructions

1. Preheat the oven

• Preheat your oven to 425°F (220°C).
• Line a baking sheet with parchment paper or lightly grease it.

High heat around 425°F is typical for buttermilk biscuits to encourage a strong rise and flaky layers.​

2. Make the apple pie filling

1. In a medium saucepan, melt the butter over medium heat.
2. Add the diced apples, sugar, cinnamon, nutmeg, and lemon juice. Stir to combine.
3. Cook for about 5–7 minutes, until the apples start to soften.

Apple pie biscuit and skillet apple biscuit recipes cook the apples briefly with sugar and spices until just tender and juicy.​

4. In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry.
5. Add this slurry to the apples and cook for another 2–3 minutes, stirring, until the filling thickens and looks glossy.
6. Remove from the heat and set aside to cool.

Using cornstarch slurry to thicken apple filling is standard practice to help it cling to the fruit and prevent overly runny centers in biscuit and “bubble up” apple desserts.​

3. Make the biscuit dough

1. In a large bowl, combine the flour, sugar, baking powder, and salt.
2. Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

Cutting cold butter into flour to create coarse crumbs is the classic technique for buttermilk biscuits and scones.​

3. Make a well in the center and pour in the buttermilk.
4. Stir until just combined and the dough comes together; it should be slightly shaggy. Avoid overmixing, as biscuit recipes consistently warn that too much handling leads to tough biscuits.​

4. Shape the biscuits

1. Turn the dough out onto a lightly floured surface.
2. Gently knead it a few times—just until it holds together.
3. Roll or pat the dough out to about 1/2‑inch thickness.
4. Using a round biscuit cutter or the rim of a glass, cut out rounds of dough. Gather scraps, gently press together, and cut again.

Rolling to about 1/2 inch and cutting rounds is a common method in buttermilk biscuit and apple pie biscuit recipes, ensuring enough height for splitting and filling.​

5. Assemble the Apple Pie Biscuits

1. Place half of the biscuit rounds onto the prepared baking sheet.
2. Spoon a generous amount of the cooled apple pie filling onto the center of each bottom biscuit.

Apple pie buttermilk biscuit recipes place apple filling between two biscuit rounds to create “portable apple pies.”​

3. Top each with a second biscuit round.
4. Gently press the edges to seal, pinching lightly so the filling is enclosed. This is similar to how other biscuit-apple desserts seal biscuit halves around filling.​

6. Brush with buttermilk

• Brush the tops of the biscuits with a little extra buttermilk to help them brown nicely.

Brushing biscuit tops with milk or cream is a standard step to promote golden color and a slightly tender crust.​

7. Bake

• Bake for 15–18 minutes, or until the biscuits are puffed and golden brown on top.

Apple pie buttermilk biscuit recipes bake assembled biscuits until deeply golden and cooked through, usually in this time range at 400–425°F.​

8. Cool and serve

• Allow the biscuits to cool slightly before serving so the filling can settle and won’t burn your mouth.
• Serve warm to enjoy the contrast of flaky biscuit and gooey apple filling.

Apple pie biscuit bakes and skillets are frequently recommended warm, often with ice cream or whipped cream for dessert.​