Easy Apple Pie Biscuits

Alright, these Easy Apple Pie Biscuits? They’re soft, flaky, and packed with sweet apple filling and cozy spices—like apple pie, but quicker and easier. Golden biscuits wrap around tender apples, with cinnamon sugar on top for that perfect finish.

I made them for a lazy weekend breakfast, and everyone wanted seconds. The buttery biscuit, warm apple chunks, and that hint of spice? Total comfort in every bite.

And guess what? No fancy steps—just mix, fill, and bake. Let’s whip up a batch together—you’re gonna love how simple (and tasty) these are!

Why You’ll Love This Recipe

• Quick & Reliable: No need to chill dough or handle yeast—these drop-style biscuits are forgiving and fast. From start to finish, you’ll have them on the table in just over 30 minutes.
• Pie-Like Without the Work: You get all the nostalgia and flavor of apple pie without rolling out crusts or prepping a filling from scratch. A shortcut using canned pie filling makes this accessible and time-saving.
• Tender Texture: Thanks to cold butter and buttermilk, the biscuit dough bakes up light and flaky with a tender crumb—never dry or dense.
• Warm Fall Flavors: Cinnamon and sugar add classic apple pie aroma and taste, making your kitchen smell incredible as these bake.
• Great for All Ages: Whether you’re baking with kids or serving to guests, these biscuits are visually appealing and loved by all.

What You Need to Know Before You Start

Time Breakdown:

• Prep Time: 15 minutes
  This includes chopping the apple pie filling and mixing the biscuit dough. No need to knead—just a gentle stir to bring the dough together.
• Bake Time: 15–18 minutes
  The biscuits bake quickly, developing golden tops and steamy, soft interiors.
• Total Time: About 35 minutes
  Perfect for a weekend breakfast or a spontaneous dessert craving.

Yield:

This recipe makes 12 medium-sized biscuits. If you’re using a muffin tin, that means one biscuit per cup. You can easily halve or double the recipe depending on your crowd.

Difficulty Level:

Very Easy – Even if you’ve never baked a biscuit in your life, this recipe guides you step-by-step. You don’t need a stand mixer, biscuit cutter, or rolling pin.

Required Kitchen Tools

You won’t need anything fancy to make this recipe, but here’s what will help:

• Large mixing bowl – For combining dry and wet ingredients
• Pastry cutter or fork – To cut cold butter into the flour
• Measuring cups and spoons – For accuracy
• Rubber spatula or wooden spoon – To stir dough gently
• Sharp knife or kitchen scissors – For chopping the apple pie filling into small chunks
• Standard muffin tin or parchment-lined baking sheet – Use a muffin tin for neater shapes and even baking
• Wire cooling rack – Helps prevent sogginess after baking

Optional but helpful:

• Ice cream scoop or cookie scoop – For evenly portioned biscuits

Ingredient Breakdown

For the Biscuits:

Each ingredient plays a specific role in the texture and flavor of the biscuits. Here’s what you need and why it matters:

• 2 cups (240g) all-purpose flour
  The base of the dough. Make sure to spoon and level it for accuracy—scooping can pack in too much flour and make your biscuits dry.
• 2 tablespoons granulated sugar
  Adds a subtle sweetness to the biscuit dough, complementing the apple pie filling without overpowering it.
• 1 tablespoon baking powder + 1/2 teaspoon baking soda
  These leaveners give the biscuits their rise. The baking powder lifts the dough, while the baking soda reacts with buttermilk for extra tenderness.
• 1/2 teaspoon kosher salt
  Balances the sweetness and enhances overall flavor. Kosher salt is preferred for its clean taste and easy measurement.
• 1/2 teaspoon ground cinnamon
  Adds warmth and depth, pairing beautifully with the apple filling. For bolder spice, you can increase to 3/4 teaspoon or blend in a dash of nutmeg or allspice.
• 1/2 cup (113g) cold unsalted butter, cubed
  Cold butter is key to flaky layers. As it melts during baking, it creates steam that lifts the biscuit dough, giving it structure and softness. Cut it into small cubes for easier mixing.
• 3/4 cup (180ml) cold buttermilk
  Buttermilk adds a gentle tang and keeps the biscuits moist and tender. Its acidity reacts with baking soda for an ideal rise. If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup whole milk with 2 teaspoons of lemon juice or white vinegar—let it sit for 5 minutes before using.
• 1 cup canned apple pie filling, finely chopped
  This shortcut saves time while giving you all the cozy apple pie flavor. Chop the apple slices into smaller pieces so they distribute evenly through the biscuit dough and don’t create large gaps during baking.

For the Glaze:

• 1 cup powdered sugar
  A fine, sweet finishing touch that melts into the warm biscuit tops.
• 1 to 2 tablespoons milk
  Use enough to make a pourable glaze. Whole milk adds richness, but you can substitute with cream or plant-based milk if needed.

Variations for Easy Apple Pie Biscuits

These biscuits are incredibly versatile. Once you’re comfortable with the base recipe, you can experiment with different flavors and ingredients. Here are a few variations to try:

• Use Homemade Apple Filling: If you prefer scratch-made filling, sauté chopped apples in butter, cinnamon, brown sugar, and a pinch of salt until soft. Let cool before using.
• Try a Streusel Topping: Before baking, sprinkle the tops with a quick oat streusel made of brown sugar, butter, oats, and flour for extra crunch and texture.
• Add Nuts: Mix in 1/4 cup of finely chopped pecans or walnuts to the biscuit dough for added richness and crunch.
• Spice It Up: Add a pinch of nutmeg, cloves, or allspice to the biscuit dough for a deeper fall-inspired flavor profile.
• Drizzle with Caramel: Swap out the glaze with a light drizzle of warm caramel sauce once the biscuits are baked and cooled slightly.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend. Add 1 extra tablespoon of buttermilk if the dough feels too dry.

How to Make Easy Apple Pie Biscuits – Step-by-Step Instructions

1. Preheat and Prep

• Preheat your oven to 425°F (218°C).
• Lightly grease a 12-cup muffin tin or line with parchment muffin liners. You can also use a parchment-lined baking sheet if you prefer free-form drop biscuits.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mixing the dry ingredients thoroughly helps the leavening agents distribute evenly.

3. Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Small pea-sized bits of butter are perfect—they’ll melt in the oven to create tender, flaky layers.

Pro Tip: If your kitchen is warm, place the bowl in the refrigerator for 5–10 minutes before continuing to keep the butter cold.

4. Add Buttermilk

Pour in the cold buttermilk and stir gently with a spatula or wooden spoon until a shaggy dough forms. Do not overmix—just stir until no dry flour remains. The dough should be soft and slightly sticky.

5. Fold in Apple Pie Filling

Chop the apple pie filling into smaller chunks (about the size of a raisin). Gently fold it into the dough until evenly distributed. Be careful not to mash the apples—you want pieces in each bite.

6. Portion the Dough

Use a cookie scoop or two spoons to divide the dough evenly among the 12 muffin cups or drop heaping spoonfuls onto your baking sheet.

Optional Step: For extra golden tops, brush the biscuits lightly with a little melted butter or buttermilk before baking.

7. Bake

Place the muffin tin or baking sheet on the center rack and bake for 15–18 minutes, or until the biscuits are puffed and lightly golden brown. A toothpick inserted in the center should come out clean or with a few moist crumbs.

8. Cool and Glaze

Let the biscuits rest in the pan for 5 minutes, then carefully transfer them to a wire rack to cool slightly. While still warm (but not hot), whisk together the powdered sugar and milk to form a smooth glaze. Drizzle over each biscuit and allow it to set for a few minutes before serving.

Serving and Presentation Ideas

These biscuits are best enjoyed warm, when the filling is soft and the glaze is slightly set. Here’s how to serve them for maximum enjoyment:

How to Serve Easy Apple Pie Biscuits

• For Breakfast or Brunch: Pair with coffee or tea for a cozy start to the day. Serve alongside eggs, bacon, or yogurt for a full spread.
• As a Dessert: Add a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm biscuit and cold cream is irresistible.
• As a Sweet Snack: Serve as a midday treat with a drizzle of caramel or a dusting of cinnamon sugar on top.
• With Seasonal Additions: Serve with fresh apple slices or spiced cider in the fall.

Decorating Ideas

• Glaze Designs: Use a piping bag or spoon to make thin zig-zags of glaze or let it drip naturally for a rustic look.
• Dusting: Lightly dust with powdered sugar right before serving for a bakery-style finish.
• Garnish: Sprinkle chopped toasted nuts on top of the glaze for extra crunch and flavor.

Storing Apple Pie Biscuits

These biscuits are best fresh, but they store well too.

• Room Temperature: Store cooled biscuits in an airtight container for up to 2 days. Place parchment between layers to prevent sticking.
• Refrigerator: Store for up to 5 days in an airtight container. Warm gently before serving.
• Freezer: Freeze baked biscuits without glaze for up to 2 months. Reheat in a 300°F (150°C) oven for 10 minutes, then add fresh glaze.

Reheating Tip: Warm in the microwave for 10–15 seconds or briefly in a low oven to restore softness.

Tips and Tricks for Success

• Keep Ingredients Cold: Cold butter and cold buttermilk ensure flaky, tender biscuits.
• Don’t Overmix: Stir the dough until it just comes together. Overworking will make the biscuits tough.
• Use a Muffin Tin for Shape: Muffin tins help the biscuits hold their form and contain the apple filling better.
• Chop Apple Filling: Smaller pieces of apple distribute more evenly and make the biscuits easier to eat.
• Glaze While Warm: Drizzling glaze on warm biscuits lets it melt slightly into the surface—just enough to set without sliding off.

Nutrition

Serving Size	1 Biscuit
Calories	245
Fat	10g
Saturated Fat	6g
Carbohydrates	36g
Sugar	14g
Protein	3g
Fiber	1g
Sodium	280mg

Nutrition values are approximate and will vary based on brand of ingredients used.

Apple Pie Biscuits FAQs

Can I use homemade apple pie filling?
Yes, just be sure the filling is soft and chopped into small pieces so it mixes well into the dough.

Can I make these ahead?
You can bake and store them a day in advance, then reheat and glaze just before serving.

Can I skip the glaze?
Absolutely! The biscuits are sweet and flavorful enough without it, though the glaze adds a polished finish.

Can I freeze them?
Yes—freeze baked, unglazed biscuits. Reheat, then glaze before serving.

Conclusion

These Easy Apple Pie Biscuits bring together everything you love about classic comfort desserts—soft, buttery biscuit layers filled with spiced apple sweetness and topped with a silky glaze. They’re quick to prepare, approachable for beginners, and versatile enough for breakfast, dessert, or a weekend treat. Whether you’re hosting brunch, baking with kids, or just craving something cozy, this recipe offers a warm, satisfying result every time.

If you keep a can of apple pie filling in your pantry and some buttermilk in the fridge, this might just become your new go-to sweet bake. From personal experience, it’s a recipe that’s been shared and loved by many in our kitchen—and I hope it becomes a favorite in yours too.