Apple Pie Biscuits
Print Recipe
Pies, turnovers… Most apple-based desserts come with a reputation for being complicated. For the times when you need your fix without a lot of fuss, make this recipe for apple pie biscuits. You basically stuff dough with a cinnamon-laced apple filling and bake. What could be better (or easier) than that?
Ingredients
Filling
2 tablespoons unsalted butter
2 Honey-crisp apples, peeled and chopped (or other baking apple, such as Granny Smith or McIntosh)
¼ cup brown sugar
1 tablespoon pie spice
Biscuits
2 cups all-purpose flour
⅓ cup sugar
2½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons cold unsalted butter, cut into ½-inch cubes
¾ cup buttermilk
1 teaspoon pure vanilla extract
Sanding sugar, as needed for finishing (optional)
Directions
1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. Make the Filling: In a large sauté pan, melt the butter over medium heat. Add the apples and sauté until nearly tender, 4 to 5 minutes.
3. Add the brown sugar and pie spice, and sauté for 2 minutes more. Let the mixture cool to room temperature.
4. Make the Biscuits: In the bowl of a food processor, combine the flour with the sugar, baking powder, baking soda and salt to combine. Add the butter and pulse until the mixture forms a coarse meal. Add the buttermilk and vanilla extract, and pulse until the dough comes together.
5. Scoop ¼-cup mounds of dough onto the prepared baking sheets. Drop 1½ tablespoons of the apple filling into the center of each biscuit. Top each with another 2 tablespoons of the biscuit dough, trying to cover the filling as best as possible.
6. If using, sprinkle sugar over the top of the biscuits. Bake until golden around the edges, 17 to 20 minutes.
7. Let cool slightly before serving. The biscuits can be stored in an airtight container for up to two days at room temperature.
Filling
45 calories
2g fat
7g carbs
0g protein
6g sugars
Biscuits
173 calories
8g fat
22g carbs
3g protein
6g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.