These apple pie biscuits turn a can of refrigerated dough into warm, flaky pockets of cinnamon apples with a buttery sugar coating, all without making a pie crust.
Each biscuit gets flattened, filled with a spoonful of apple pie filling, folded, and sealed, then dipped in melted butter mixed with brown sugar, cinnamon, nutmeg, and vanilla. They bake in about 18 minutes and make eight pastries.
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Why This Apple Pie Biscuits Recipe Works
Refrigerated biscuit dough does the hard work, so there is no rolling, chilling, or cutting involved. The layers bake up flaky and tender with almost no effort.
Dipping each filled biscuit in a butter and brown sugar mixture creates a sweet, cinnamon crust that tastes like a caramelized pie topping.
The method is flexible. Cherry or blueberry pie filling, or fresh cooked apples, can replace the canned filling, and the cinnamon coating works with any of them.
Ingredients for Apple Pie Biscuits
- 1 can refrigerated buttermilk biscuits (8 count)
- 1 cup apple pie filling, from one 21 ounce can
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Refrigerated biscuit dough. Use the large flaky style with 8 biscuits to a can, since they stretch to fit a spoonful of filling without tearing.
Apple pie filling. Chop any large apple slices into smaller pieces, so the filling fits inside and the seam closes easily.
Melted butter. It acts as the glue for the sugar coating and gives the outside a rich, golden finish.
Brown sugar. It melts into a caramel like glaze during baking and sweetens the edges of the filling.
Cinnamon, nutmeg, and vanilla. These three flavors give the pastries a bakery style aroma that makes the filling taste homemade.
How to Make Apple Pie Biscuits
1. Heat the oven Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Mix the coating In a bowl, stir together the melted butter, brown sugar, cinnamon, nutmeg, and vanilla.
3. Flatten the dough Separate the biscuits and press each one into a round about 4 inches wide.
4. Add the filling Spoon about 2 tablespoons of apple pie filling into the center of each round, keeping it away from the edges.
5. Fold and seal Fold the dough over the filling to form a half moon and pinch the edges tightly to seal.
6. Coat the pastries Dip each filled biscuit into the butter mixture, turning it to coat both sides.
7. Bake until golden Set the pastries on the baking sheet and bake for 16 to 20 minutes, until deep golden brown and cooked through with no raw dough inside.
8. Drizzle and serve Spoon the leftover butter mixture over the hot pastries and let them cool for 5 minutes.
How to Serve Apple Pie Biscuits
Serve the pastries warm with a scoop of vanilla ice cream or a spoonful of whipped cream, or enjoy them plain with coffee at breakfast. For a dessert table, set them beside sheet pan apple crisp and fresh peach cobbler, and add caramel banana bread pudding or baked cinnamon rice pudding for variety.
How to Store and Reheat Apple Pie Biscuits
Cool the pastries completely, then keep them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat on a baking sheet in a hot oven at 350 degrees F for 8 to 10 minutes until warm and crisp at the edges. The filling stays hot for a while, so let them cool for a minute before biting.
Tips and Variations for Apple Pie Biscuits
Chop the filling. Small apple pieces fit inside and are less likely to leak through the seam.
Seal firmly. Press the edges with a fork or fingertips so that no filling escapes as the dough puffs.
Check the package. Dough brands differ, so follow the package temperature if it calls for 375 degrees F and watch for deep golden color.
Use parchment. Parchment paper catches the butter and sugar that run off, and keeps cleanup quick.
Try other fillings. Cherry or blueberry pie filling works with the same method.
Add a glaze. Whisk 1/2 cup powdered sugar with 1 tablespoon milk and drizzle over the cooled pastries.
Skip the raw dough. Do not taste the unbaked dough, and bake the pastries until no raw center remains.
Store safely. Baked goods with fruit filling keep well when handled promptly, and the University of Wisconsin Extension leftovers guidance covers general timing.
Frequently Asked Questions About Apple Pie Biscuits
Can I make apple pie biscuits in an air fryer?
Yes. Work in batches at 325 degrees F for about 10 minutes, and check that the dough is cooked through.
Can I prepare apple pie biscuits ahead of time?
Fill and seal the pastries up to 2 hours ahead and keep them in the refrigerator, then dip and bake just before serving.
What kind of dough works for apple pie biscuits?
Refrigerated buttermilk dough with 8 biscuits to a can works well. Flaky layered versions puff more, while the small 10 count cans are harder to fill.
Why did the filling leak out?
Too much filling or a weak seal usually causes leaks. Use 2 tablespoons per pastry and pinch the edges firmly.
Can I use fresh apples instead of canned filling?
Yes. Cook 2 diced apples with 2 tablespoons sugar and 1/2 teaspoon cinnamon until soft, cool the mixture, then use it the same way.
Apple Pie Biscuits with Cinnamon Butter Coating
Equipment
- Baking sheet
- Parchment paper
- Small bowl
Ingredients
Main Ingredients
- 1 can refrigerated buttermilk biscuits 8 count
- 1 cup apple pie filling from a 21 oz can, chopped
- ½ cup unsalted butter melted
- ½ cup brown sugar packed
- 1 tbsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 tsp pure vanilla extract
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Make the coating. Stir the melted butter, brown sugar, cinnamon, nutmeg, and vanilla together.
- Fill. Flatten each biscuit, add 2 tablespoons of filling, fold, and pinch to seal.
- Coat. Dip each biscuit in the butter mixture and set it on the baking sheet.
- Bake. Bake 16 to 20 minutes until deep golden and cooked through.
- Finish. Drizzle with the leftover butter mixture and cool for 5 minutes.
