Apple pie biscuits are one of those recipes that instantly feel like home. Warm, golden, and filled with tender apples, they bring together everything we love about apple pie and buttery biscuits in one easy bake. This cozy treat is perfect for fall weekends, holiday mornings, or any time you want the flavors of apple pie without the fuss of making a crust from scratch. Whether you use fresh apples and canned biscuits or keep things simple with pie filling, this recipe is pure comfort.
In this article, I’ll walk you through my go-to apple pie biscuits recipe, give you tips to get the best biscuit texture, and answer some common baking questions. You’ll also find easy variations and make-ahead tips that fit your schedule. Let’s dive in and bake something worth keeping.
Apple Pie Biscuits Inspired by Family Mornings
How I found this recipe
My first batch of apple pie biscuits came together on a lazy Saturday morning. I had a can of Pillsbury biscuits, a partial jar of apple pie filling, and a craving for something sweet. That mix turned into flaky, golden treats with gooey apple centers that had my whole family hovering around the kitchen.
This simple apple biscuit recipe was a hit from day one. I started tweaking it, swapping canned apples for fresh ones when I had them, and adding a little extra cinnamon or nutmeg to amp up the flavor. It’s now one of those staples we reach for often, easy, warm, and always gone by the end of the morning.
It also uses ingredients that are almost always on hand. Whether I’m using biscuit and apple pie filling recipe shortcuts or going all in with fresh apples and canned biscuits, it turns out great every time.
Apple pie biscuits memories with my kids
This recipe also comes with built-in memories. My kids love helping make apple pie biscuits. They get to unroll the biscuit dough, help stir the filling, and sneak bites when I’m not looking. I remember one fall morning when my youngest shaped all the biscuits herself, none of them were round, but every single one was devoured.
These baking moments remind me why I love sharing recipes. It’s not just about the food. It’s about the joy that comes from filling the house with good smells, gathering in the kitchen, and baking something together. Apple pie biscuits are more than just a quick breakfast. They’re the kind of recipe you’ll want to keep forever.
Apple Pie Biscuits
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Biscuit Base
- 1 can flaky biscuit dough such as Pillsbury Grands
Apple Filling
- 1.5 cups apple pie filling or diced apples
- 2 tbsp melted butter
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp brown sugar
Optional Glaze
- 1/2 cup powdered sugar for glaze
- 2 tbsp milk to thin glaze
Instructions
- Preheat oven to 350°F and grease a baking dish or muffin tin.
- If using fresh apples, sauté them with butter, cinnamon, and brown sugar until just tender.
- Flatten each biscuit and place a spoonful of apple mixture in the center.
- Fold the dough around the filling or leave open-faced. Brush with melted butter and sprinkle with cinnamon sugar.
- Bake for 15–18 minutes, or until golden brown and baked through.
- Drizzle with optional glaze and serve warm.
Notes
Making Apple Pie Biscuits at Home
Ingredients that Bring the Warmth
The ingredients for apple pie biscuits are wonderfully simple, and most of them are likely already in your pantry. You can take the shortcut route with pre-made items, or you can go fully homemade if you have extra time and fresh fruit on hand. Both methods deliver that warm, sweet, and buttery flavor we’re after.
Here’s what you’ll need:
- 1 can of flaky-layer biscuits (like Pillsbury Grands)
- 1 ½ cups apple pie filling or 2 cups peeled and diced apples
- 2 tablespoons melted butter
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons brown sugar
- Optional: powdered sugar glaze (made from powdered sugar and milk)
If you’re using fresh apples and canned biscuits, choose apples like Honeycrisp or Granny Smith for a mix of sweet and tart. They hold their shape and give a great texture contrast with the soft biscuit dough. For extra warmth, you can also add a pinch of clove or allspice to your cinnamon mix.
One of the best things about this apple biscuit recipe is that you can adjust it to what you have on hand. Canned filling works great when you’re short on time, but fresh apples and real spices make the flavor pop in a different way.
Easy Steps for Apple Pie Biscuit Success
Once your ingredients are ready, the process is fast and forgiving, perfect for busy mornings or baking with kids. Start by preheating your oven to 350°F and greasing a baking dish or muffin tin. If you’re using fresh apples, sauté them in a little butter, sugar, and cinnamon over medium heat until tender.
Next, flatten each biscuit slightly and place a spoonful of the apple mixture in the center. Fold or press the dough around the apples like a dumpling or leave it open-faced for a more rustic pie look. Either way, brush the tops with melted butter and sprinkle with brown sugar and cinnamon.
Bake for 15 to 18 minutes or until the biscuits are puffed and golden on top. The scent is unbeatable , buttery, cinnamony, and everything you want in a cozy kitchen. Once baked, drizzle with a simple glaze or serve plain with a hot cup of coffee or cider.
No matter how you fill or finish them, these apple pie biscuits are guaranteed to disappear fast. This mix of biscuit and apple pie filling recipe elements gives you the feel of dessert but the ease of a quick breakfast or brunch.
Tips and Tricks for Perfect Biscuits
Secrets to a Good Biscuit Texture
Let’s talk about the one thing that makes or breaks this recipe: biscuit texture. Whether you’re making apple pie biscuits or a classic apple biscuit recipe, the secret to a good biscuit lies in a few key techniques, and they’re easier than you think.
First, keep your ingredients cold. Cold butter or shortening creates steam pockets in the dough as it bakes, leading to those flaky layers everyone loves. If you’re using canned dough, keep it in the fridge until right before you need it. If you’re making biscuit dough from scratch, freeze the butter and grate it in. This extra step makes all the difference in texture.
Second, don’t overwork the dough. Handling it too much makes the biscuits tough instead of tender. Just press and shape enough to flatten and fill them, then let the oven do the rest. When your biscuits rise in the oven and turn golden brown, that’s when you know you’ve done it right.
Finally, give them a little space. Whether you bake them on a tray or in a muffin pan, leaving a bit of room between biscuits helps the sides bake evenly instead of steaming.
Avoiding Common Mistakes with Apples and Biscuits
A few small missteps can throw off the balance between soft and crisp, especially when working with juicy apples. One of the most common issues is a soggy bottom, and nobody wants that. The trick? If using fresh apples, cook out some of their liquid before stuffing them into the biscuit dough. This reduces moisture and keeps the inside gooey without soaking the dough.
If you’re asking, how do you keep the bottom crust of apple pie from getting soggy, the same principle applies here: partially pre-cooking the apples or using a thick filling helps protect the biscuit’s structure. Adding a dusting of flour or cornstarch to the apple mixture can also absorb extra juice.
Another key factor is oven temperature. Baking too low can lead to undercooked centers and overdone tops. Stick to 350°F to 375°F and use the middle oven rack for the most even results.
If your apple pie biscuits come out a little too brown on top before they’re fully cooked, tent them loosely with foil halfway through baking. This keeps the tops from burning while the inside finishes baking, a simple fix that works every time.
Variations and Serving Ideas
Apple Biscuit Recipe for Every Season
One of the reasons I love this recipe is how flexible it is. You can easily change it up depending on what you have or what you’re craving. In fall, mix diced pears or cranberries into the filling for a twist on the classic apples and biscuits combo. Around the holidays, add a touch of orange zest or a splash of vanilla extract for extra depth.
For bite-sized treats, press biscuit dough into muffin tins and spoon in the filling. These mini apple pie biscuits are perfect for brunch tables or holiday gatherings. Want to get even more creative? Roll out the biscuit dough, spread on the filling, and slice into pinwheels before baking for a cinnamon roll–style version of this favorite.
Whether you’re serving a crowd or baking a cozy batch for the weekend, there’s always a new way to enjoy this biscuit and apple pie filling recipe.
Storing, Reheating, and Making Ahead
These biscuits are best fresh, but they do store well for a couple of days. Let them cool completely before placing in an airtight container. To reheat, pop them in a 300°F oven for 5–8 minutes to bring back that flaky texture. Microwaving works in a pinch, but it can make the biscuit a little soft.
Want to prep ahead? Assemble the unbaked apple pie biscuits and refrigerate overnight. In the morning, they’ll be ready to go straight into the oven. You can also freeze them after baking, just cool completely, wrap well, and store for up to a month. A quick warm-up and they’ll taste like you just made them.
FAQ: Apple Pie Biscuits Questions Answered
What is the secret to a good biscuit?
The secret to a good biscuit is keeping your fat (usually butter or shortening) cold and handling the dough as little as possible. Cold fat creates steam as it bakes, forming flaky layers. Overworking the dough develops gluten, which makes biscuits tough. For recipes like apple pie biscuits, chilling the dough and assembling quickly keeps the texture light and tender.
Why does McDonald’s apple pie taste so good?
McDonald’s apple pie has a signature flavor because of its sweet filling, blend of warm spices, and perfectly crispy crust. They use a mix of cinnamon, nutmeg, and a buttery pastry that crisps up during baking. In your own kitchen, you can capture that same appeal with the right balance of spices and a golden, flaky biscuit base, just like in this recipe.
Can I use Pillsbury biscuits for pie crust?
Yes, you can use Pillsbury biscuits as a quick shortcut for pie crust. While they’re not the same as traditional pastry dough, they bake up soft, slightly sweet, and buttery, perfect for rustic desserts like apple pie biscuits. Flatten each biscuit before filling, and bake until golden. It’s one of the easiest ways to get that homemade feel with less effort.
How do you keep the bottom crust of apple pie from getting soggy?
To keep the bottom crust, or biscuit base, from getting soggy, use a thick apple filling and cook off excess moisture if using fresh fruit. Adding a small amount of flour or cornstarch to the apples helps absorb juices during baking. Also, bake at the right temperature so the biscuit cooks through without becoming overly moist.
Conclusion
Apple pie biscuits are one of those simple bakes that bring maximum comfort with minimal effort. Whether you’re using fresh apples or a shortcut filling, the mix of buttery biscuit layers and spiced apple goodness always delivers. They’re quick to prepare, kid-friendly, and perfect for everything from lazy weekends to holiday mornings.
These are the apple pie biscuits recipes that stick with us, not just because they taste amazing, but because they’re easy to make and even easier to share. I hope they find a spot in your family’s favorites, just like they have in ours.
