Apple Pie Biscuits


Indulge in the comforting flavors of apple pie with a delightful twist in this Apple Pie Biscuits recipe. Combining the ease of refrigerated biscuits with the classic taste of homemade apple pie, this dish is perfect for those seeking a quick yet irresistibly tasty treat. With ingredients like a can of apple pie filling, aromatic spices, and a homemade glaze, these biscuits transform into a delectable dessert that captures the essence of traditional apple pie in every bite.

Whether you’re a seasoned baker or new to the kitchen, this recipe is designed for simplicity without compromising on flavor. By utilizing convenient store-bought biscuits and a rich filling of spiced apples, you can create a warm, gooey, and satisfying dessert that’s sure to impress. The addition of a sweet glaze drizzled over the warm biscuits adds the perfect finishing touch, making these Apple Pie Biscuits a must-try for any occasion.

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Apple Pie Biscuits

  • Author: Olivia Chen
  • Total Time: 50 minutes



1 refrigerated tube – 8 buttermilk biscuits
21-ounce can apple pie filling
½ stick – unsalted butter (4 tbsp)
½ cup brown sugar
1 Tablespoon ground cinnamon
1 teaspoon vanilla extract
⅛ teaspoon nutmeg
Glazed Topping:

½ cup powdered sugar
3 Tablespoons heavy cream


Preheat oven to 375°F. Use a 10-inch round pan or skillet (9-inch pan is also suitable).
Melt butter and brush the sides of the pan with it. Set aside the remaining butter.
Mix brown sugar, cinnamon, and nutmeg in a bowl. Dip each biscuit in this mixture to coat all sides, then place in the pan.
Pour apple pie filling into a bowl, chop apples into bite-size pieces, and mix in vanilla extract. Spoon this over the biscuits.
Sprinkle remaining sugar mixture over the top and drizzle with remaining butter.
Bake for 35 minutes (longer if using a 9-inch pan).
For the glaze, mix powdered sugar and heavy cream until smooth. Drizzle over warm biscuits before serving.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes


  • Serving Size: 8
  • Calories: 350 kcal

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