- ¼ cup brown sugar
- 1½ tsp ground cinnamon
- 1 tbsp melted butter
For the Caramel Glaze (Optional but Heavenly):
- ½ cup powdered sugar
- 2 tbsp caramel sauce (store-bought or homemade)
- 1–2 tsp milk or cream, as needed
🍎 Apple tip: Dice apples small (pea-sized) so they cook through and don’t tear the dough.
Step-by-Step Instructions
1. Prep the Apples
Toss diced apples with 1 tbsp of the flour mixture (to prevent sinking). Set aside.
2. Make the Biscuit Dough
In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, and 1½ tsp cinnamon.
Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
Stir in buttermilk until just combined. Fold in diced apples gently.
3. Create the Cinnamon Swirl
Turn dough onto a floured surface. Pat into a 1-inch-thick rectangle.
In a small bowl, mix brown sugar and 1½ tsp cinnamon. Sprinkle evenly over the dough. Drizzle with 1 tbsp melted butter.
Fold dough in half, then pat out again. Repeat 2–3 times to create layers of spiced apple goodness.
4. Cut & Bake
Pat dough to 1½ inches thick. Use a 2.5-inch round cutter to cut straight down (no twisting!). Gather scraps, pat, and cut again.
Place biscuits on a parchment-lined baking sheet. Brush tops with leftover buttermilk.
Bake at 425°F (220°C) for 14–16 minutes, until golden brown.
5. Glaze & Serve
Whisk powdered sugar, caramel sauce, and milk until smooth. Drizzle over warm biscuits.
💡 No glaze? Serve with vanilla ice cream or whipped cream for a la carte apple pie vibes!
Tips for Perfect Apple Pie Biscuits
- Keep butter and buttermilk COLD—this ensures flaky layers.
- Don’t overmix—lumpy dough = tender biscuits.
- Use tart apples for balance—sweet apples can make filling cloying.
- Make ahead: Shape unbaked biscuits, freeze on a tray, then bake from frozen (add 2–3 minutes).
- Double the apples if you love extra fruit—just pat them dry first!
Delicious Variations
- Gluten-Free: Use 1:1 GF flour blend + ½ tsp xanthan gum
- Vegan: Swap butter for plant-based butter, buttermilk for almond milk + vinegar
- Pecan Crunch: Add ¼ cup chopped toasted pecans to the cinnamon swirl
- Maple Glaze: Replace caramel with 2 tbsp pure maple syrup
- Savory-Sweet: Add a pinch of black pepper or cardamom to the dough
Serving Suggestions
- Brunch star: Serve with coffee or spiced cider
- Dessert twist: Top with cinnamon whipped cream
- Holiday morning: Arrange on a platter with other baked goods
- After-school treat: Pack in lunchboxes (skip glaze if preferred)
Frequently Asked Questions (FAQs)
Q: Can I use canned apple pie filling?
A: Not recommended—it’s too wet and will make biscuits soggy. Fresh apples are key!
Q: Why are my biscuits tough?
A: Likely overmixed or warm butter. Handle dough gently and keep ingredients cold.
Q: Can I make them ahead?
A: Yes! Bake and freeze for up to 2 months. Reheat in a 350°F oven for 8–10 minutes.
Q: Can I skip the glaze?
A: Absolutely! They’re delicious on their own—but the glaze adds that “apple pie à la mode” finish.
Final Thoughts: Fall Flavor, Simplified
Apple Pie Biscuits prove that you don’t need hours or fancy tools to capture the soul of a classic. With their flaky layers, spiced apple filling, and caramel kiss, they deliver all the nostalgia of apple pie—in a form that’s even easier, more shareable, and utterly irresistible.
So grab those apples, cube that butter, and bake a batch that’ll have everyone asking, “You made these at home?!”
Made these and fell in love? I’d love to hear your twist—did you go gluten-free? Add pecans? Share your autumnal success in the comments below—or tag me on social. And if you know someone who thinks apple pie = all-day labor, send them this recipe. You’ll be their new kitchen hero! 🍏🍁✨
