Apple Pie Biscuits With Gooey Cinnamon Filling

Apple pie biscuits are refrigerated biscuit rounds wrapped around a spoonful of cinnamon-spiced apple filling, baked until golden and rolled in cinnamon sugar. The biscuit dough stands in for pie crust, so there is nothing to roll out or blind-bake. The recipe makes 8 biscuits in about 35 minutes (10 prep, 25 cook).

Ingredients

For the Apple Filling

• 2 medium apples, peeled and diced into small cubes
• 2 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon cornstarch
• 1 tablespoon water

For the Biscuits

• 1 can refrigerated biscuits (8-count, non-flaky style works best)
• 2 tablespoons melted butter

Cinnamon Sugar Topping

• ¼ cup granulated sugar
• 1 teaspoon cinnamon

Dice the apples small so they fit inside a biscuit round without stretching the dough. Firm apples such as Honeycrisp, Gala, Granny Smith or Pink Lady keep their shape when cooked; softer apples can break down into a mushy filling.

Filling, Sealing and Baking the Biscuits

1. Cook the apples. Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon and nutmeg. Stir frequently for 5 to 7 minutes, until the apples soften and the mixture becomes glossy.
2. Thicken the filling. Mix the cornstarch and water in a small bowl, then stir it into the apples. Cook for another minute until the juices look syrupy and coat the fruit instead of running across the pan. Remove from the heat and let cool slightly.
3. Prepare the biscuits. Separate the biscuits and gently flatten each one into a round about 4 inches wide. Avoid pressing too thin or the filling may leak.
4. Fill and seal. Spoon about 1 tablespoon of apple filling into the center of each biscuit. Pull the edges up around the filling and pinch tightly closed. Roll gently between your palms to form a smooth ball.
5. Bake. Place the filled biscuits seam-side down in a lightly greased skillet or baking dish. Brush the tops with melted butter. Bake at 375°F (190°C) for 15 to 18 minutes, until the tops are golden brown and the edges are lightly crisp.
6. Add the topping. While still warm, mix the cinnamon and sugar and sprinkle generously over the biscuits. The sugar should cling to the buttery surface and create a light crunch.
7. Serve warm. Let the biscuits cool for 5 minutes before serving. The filling should be thick and spoonable rather than runny when you break one open.

Why the Apples Are Cooked First

Cooking the apples before they go into the dough removes excess moisture, concentrates their flavor and helps prevent soggy centers. A teaspoon of cornstarch turns the juices into a syrup that stays inside the biscuit rather than soaking into the dough or leaking into the pan. The biscuit itself acts as a shortcut crust: it bakes up golden and tender, and brushing it with butter gives the outside its crisp edge.

What to Do When Apple Biscuits Leak or Turn Soggy

• Filling leaks during baking: The seam was not sealed completely, or the biscuit was overfilled. Pinch the seams firmly and bake seam-side down.
• Dough tears when you shape it: You pressed the round too thin. Aim for about 4 inches wide and stop there.
• Soggy or doughy center: The filling was still runny or hot when it went in. Cook it until syrupy and let it cool slightly before filling.
• Sugar will not stick: Apply the cinnamon sugar while the biscuits are still warm and buttery.

Skillet, Canned Filling and Other Variations

• Skillet version: Arrange the filled biscuits close together in a cast-iron skillet so the sides bake soft while the tops turn crisp.
• Canned apple pie filling: Use it instead of the homemade filling. Chop large apple pieces into smaller chunks before stuffing the biscuits. Canned filling is usually sweeter and looser, so spoon out the apples and go light on the syrup.
• Shareable casserole: Place the biscuits in a buttered baking dish and drizzle with a simple glaze after baking.
• Caramel version: Add a few caramel bits to each biscuit before sealing.
• Other apple bakes: If you like this flavor, try baked apple fritters or baked apple empanadas.

Serving Apple Pie Biscuits

Serve them warm with vanilla ice cream; the contrast of hot baked apples and cold ice cream is the classic pairing. They also work for a fall breakfast or brunch table. For another easy, warm fruit dessert, see this peach cobbler made with cake mix.

Make-Ahead, Storing and Freezing

• Make ahead: Assemble the biscuits and refrigerate them, covered, for up to 24 hours before baking. Let them sit at room temperature for about 15 minutes while the oven preheats.
• Leftovers: Cover and refrigerate within 2 hours of baking, and eat within 3-4 days. Rewarm before serving.
• Freezing: Bake and cool completely, then freeze in an airtight container for up to 2 months. Reheat in a 325°F oven until warmed through for the best texture.

The card lists about 300 kcal per biscuit.

Apple Pie Biscuits FAQ

What apples work best?

Firm apples such as Granny Smith, Honeycrisp, Gala or Pink Lady hold their texture. Softer apples can turn mushy.

Can I use canned apple pie filling?

Yes. It is the quickest route to a canned biscuit apple pie. Chop the apple slices smaller so the biscuits are easier to fill and seal.

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