Apple Pie Biscuits with Cinnamon Butter Coating
Flaky refrigerated biscuit dough filled with apple pie filling and dipped in a cinnamon brown sugar 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.
Notes
Substitutions: Use cherry or blueberry pie filling, or cooked fresh apples with sugar and cinnamon.
Tips: Chop large apple slices so the biscuits seal easily, and check the package for the right oven temperature.
Storage: Room temperature for up to 2 days or refrigerate for up to 4 days.