For the biscuit dough:
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cubed
- ¾ cup (180 ml) cold buttermilk (or milk with 1 teaspoon vinegar added and rested for 5 minutes)
- 1 teaspoon vanilla extract (optional for extra flavor)
For the apple filling:
- 2 medium apples (Granny Smith or Honeycrisp are ideal), peeled, cored, and finely chopped
- 2 tablespoons unsalted butter
- ¼ cup (50 g) brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (to thicken, optional)
For the glaze (optional but heavenly):
- ½ cup (60 g) powdered sugar
- 1 tablespoon milk or cream
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the apple pie filling
- In a medium skillet, melt 2 tablespoons of butter over medium heat.
- Add chopped apples, brown sugar, cinnamon, and nutmeg.
- Stir and cook for about 5–7 minutes, until the apples become tender and the mixture thickens.
- If it looks too runny, dissolve 1 teaspoon cornstarch in a bit of water and stir it in to thicken the sauce.
- Add lemon juice for brightness.
- Remove from heat and let the filling cool completely.
This step gives you that apple-pie magic — a mixture that’s sticky, buttery, and bursting with caramelized spice.
2. Make the biscuit dough
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in the cold butter using a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and vanilla extract and stir just until combined — do not overmix.
- Turn the dough onto a floured surface and gently knead 3–4 times to bring it together.
- Roll out into a rectangle about ½ inch (1.25 cm) thick.
3. Fill and roll
- Spread the cooled apple filling evenly over the surface of the dough, leaving a small border around the edges.
- Carefully roll the dough into a log, just like you would with cinnamon rolls.
- Slice into 8–10 rounds and place them cut side up on a parchment-lined baking pan.
4. Bake until golden perfection
- Preheat your oven to 400°F (200°C).
- Brush the tops of the biscuits with a bit of milk or melted butter for that shiny golden crust.
- Bake for 18–22 minutes, until the biscuits are puffed and golden brown, and the apple filling bubbles around the edges.
- Allow to cool slightly before glazing.
5. Make the glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm biscuits for that irresistible finishing touch.
Tips for Success
- Cold butter = flaky biscuits. Don’t let it soften — that’s what gives the dough those buttery layers.
- Use tart apples like Granny Smith for a classic pie flavor or sweeter apples like Fuji for a softer, candy-like taste.
- Don’t overbake! You want golden edges but a soft, tender interior.
- These reheat beautifully — just pop them in a warm oven for a few minutes.
Serving Suggestions
Serve these Apple Pie Biscuits warm, fresh from the oven, with:
- A scoop of vanilla ice cream for dessert.
- A drizzle of caramel sauce for extra indulgence.
- A cup of coffee or chai for a cozy morning treat.
They’re the kind of baked good that feels like home — buttery, fragrant, and comforting, with a gooey apple filling that melts into every flaky bite.
