Apple Pie Biscuits: A Warm Hug in Every Bite Recipe

There’s something about the smell of warm cinnamon and baked apples that makes a house feel like home. I created these Apple Pie Biscuits on a cool autumn afternoon when I was craving the comfort of apple pie but didn’t have the time—or energy—for rolling out a crust and waiting on a pie to bake.

So I thought, What if I could take all the cozy flavors of apple pie and wrap them up in a buttery, flaky biscuit? The result was even better than I’d imagined. These Apple Pie Biscuits are soft and tender with pockets of spiced apples, just sweet enough for breakfast or dessert, and ready in under an hour.

If you’re someone who loves the nostalgia of apple pie but needs a shortcut, you’re in for a treat. This recipe delivers that same warm hug in every bite—no pie plate required.

Why I Love This Recipe

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If you’re anything like me, you crave a balance between convenience and comfort. And that’s exactly why I adore these Apple Pie Biscuits.

They bring together two of my favorite things: the flaky, buttery goodness of a biscuit and the sweet, spiced filling of a homemade apple pie. The texture is heavenly—fluffy layers inside with golden edges that offer the slightest crisp when you bite into them.

But what truly makes this recipe special is its simplicity. There’s no yeast to fuss with, no pie crust to chill. Just straightforward ingredients and a process that’s almost therapeutic. You’ll be filling your kitchen with the aromas of cinnamon, nutmeg, and warm baked apples before you know it.

Whether you’re making these for a cozy weekend breakfast, a holiday brunch, or just to satisfy your sweet tooth on a weekday afternoon, these biscuits are quick, easy, and irresistibly satisfying.

And if you have family or friends over? Be prepared for them to ask for the recipe—these biscuits have a way of disappearing fast!

Ingredients for Apple Pie Biscuits

The ingredients for these biscuits are simple pantry staples, but together they create something truly special.

You don’t need anything fancy—just a handful of wholesome, familiar items that you likely already have. But each ingredient plays an important role, adding flavor, texture, and that irresistible aroma that makes everyone gather in the kitchen.

Here’s what you’ll need:

For the Apple Filling:

• 2 medium apples, peeled, cored, and diced (I love using Granny Smith for their tartness, but Honeycrisp or Fuji work beautifully too)
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon lemon juice (this brightens up the flavor and keeps the apples from browning)

For the Biscuit Dough:

• 2 cups all-purpose flour, spooned and leveled
• 1 tablespoon baking powder (fresh is key here!)
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, very cold and cubed
• 3/4 cup buttermilk, cold (if you don’t have buttermilk, I’ll share a quick substitution below)
• 1 teaspoon vanilla extract

Optional Topping (but highly recommended!):

• 1 tablespoon melted butter, for brushing the tops
• 1 tablespoon cinnamon sugar, for sprinkling

These ingredients come together to make tender, flaky biscuits with layers of sweet apple filling. The balance of sweetness and spice is what makes them feel like a treat, yet they’re not overwhelmingly sugary—perfect for any time of day.

How Much Time Will You Need

One of the best things about this recipe is how quickly it comes together. From start to finish, you’re looking at about 45 minutes to 1 hour. Here’s a quick breakdown:

• Prep time: 20 minutes
• Cook time: 20–25 minutes
• Cooling time (optional): 5 minutes

That’s less than an hour for a warm, comforting batch of homemade Apple Pie Biscuits. No need to wait for a pie to cool for hours—these are ready almost as soon as they come out of the oven.

How to Make These Apple Pie Biscuits

Let’s get into the step-by-step process. I’m walking you through it in detail so you’ll feel completely confident, even if it’s your first time baking biscuits from scratch.

Step 1: Make the Apple Filling

In a small skillet over medium heat, melt the 2 tablespoons of butter. Add your peeled, diced apples and stir to coat them in the butter. Cook for about 3-4 minutes, until they just start to soften.

Sprinkle in the brown sugar, cinnamon, nutmeg, and lemon juice. Continue to cook for another 3-5 minutes, stirring occasionally, until the apples are tender but not mushy. You want them to hold their shape.

Once done, remove from heat and set aside to cool while you make the biscuit dough.

Step 2: Prepare the Biscuit Dough

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Add the cold cubed butter. Using a pastry cutter (or your fingertips if you work quickly), cut the butter into the flour mixture until it resembles coarse crumbs. You should still see pea-sized bits of butter—these create those lovely flaky layers.

Pour in the cold buttermilk and vanilla extract. Stir gently with a wooden spoon or spatula until the dough just comes together. It will be slightly shaggy and sticky, and that’s okay! Don’t overmix.

Step 3: Fold in the Apple Filling

Turn the dough out onto a lightly floured surface. Pat it into a rough rectangle, about 1/2 inch thick.

Spoon the cooled apple filling over half of the dough. Fold the dough over the apples like you’re closing a book. Gently press it down.

Give the dough a gentle knead (no more than 2-3 times) to distribute the apples. Then pat it into a rectangle again, about 1 inch thick.

Step 4: Cut the Biscuits

Use a biscuit cutter (I like a 2.5-inch round cutter) to cut out the biscuits. Press straight down—don’t twist! Twisting seals the edges and prevents them from rising properly.

Re-roll any scraps gently and cut out more biscuits until you’ve used all the dough. You should get about 8-10 biscuits, depending on your cutter size.

Step 5: Bake

Preheat your oven to 425°F (220°C). Place the biscuits on a parchment-lined baking sheet, about 1 inch apart for soft edges, or further apart if you prefer crisper sides.

Brush the tops with melted butter and sprinkle with cinnamon sugar.

Bake for 18-22 minutes, or until the tops are golden brown and the biscuits are cooked through.

Step 6: Cool (Just a Little!)

Let the biscuits cool on the pan for 5 minutes before transferring them to a wire rack. They’re best enjoyed warm but are just as delicious at room temperature.

Substitutions

There’s always room to make this recipe your own, and I love that about it.

Not a fan of buttermilk?

No problem! You can make a quick homemade version. Add 1 tablespoon of lemon juice or white vinegar to 3/4 cup of regular milk. Let it sit for 5-10 minutes—it’ll curdle slightly and work just like buttermilk.

Want to use different apples?

Absolutely! Granny Smith is my go-to for its tartness, but you can swap in sweeter apples like Honeycrisp, Fuji, or even Pink Lady. Just make sure they’re firm enough to hold their shape while cooking.

Need to make them dairy-free?

Use a plant-based butter and swap the buttermilk for unsweetened almond milk with a splash of lemon juice. The biscuits may be slightly less rich, but they’ll still be tender and flavorful.

Best Side Dishes for Apple Pie Biscuits

These biscuits are satisfying on their own, but pairing them with a side dish can turn them into an unforgettable brunch or cozy dessert spread. Here are three of my favorites:

1. Vanilla Bean Yogurt Parfait
   The creamy tang of vanilla yogurt layered with granola and fresh berries balances the sweetness of the biscuits perfectly.
2. Spiced Chai Latte
   A warm, fragrant chai latte echoes the cinnamon and nutmeg in the biscuits and makes them feel even cozier.
3. Crispy Bacon or Breakfast Sausage
   For a savory twist, serve these biscuits alongside crispy bacon or breakfast sausage. The salty-sweet combination is hard to beat.

Serving and Presentation Tips

There’s something about the moment you bring a batch of warm, golden biscuits to the table. The anticipation, the cozy aroma—it’s pure magic. And with just a few thoughtful touches, you can make these Apple Pie Biscuits the showstopper they deserve to be.

Make Them Look as Good as They Taste:

• Serve them warm: Biscuits are always at their best when served fresh from the oven. Place them in a basket lined with a clean kitchen towel to keep them warm at the table.
• Brush with butter right before serving: A light brush of melted butter just before serving adds a glossy finish and makes them look irresistible.
• Dust with powdered sugar: If you’re serving these for brunch or dessert, a light dusting of powdered sugar gives them a bakery-style finish.
• Pair with a little pot of honey butter or whipped cream: A side of cinnamon honey butter or softly whipped cream is a simple way to elevate these biscuits. Offer them in small ramekins for a charming touch.

For brunch gatherings or holidays, I like to place the biscuits on a wooden board with fresh apple slices and a small jar of apple butter. It creates a rustic, inviting display that draws everyone in.

Tips and Tricks to Make This Recipe Even Better

If you want next-level biscuits, these are the tips that’ll get you there. After plenty of testing (and eating!), these little insights make all the difference.

Keep Everything Cold

The key to flaky biscuits is cold ingredients. Make sure your butter and buttermilk are straight from the fridge. You can even pop your flour mixture into the freezer for 10 minutes if your kitchen is warm.

Don’t Overwork the Dough

Mix the dough just until it comes together. Overmixing will develop the gluten and make the biscuits tough instead of tender.

Use the Right Apples

Firm apples that hold their shape work best. Granny Smith gives a tart contrast, while Honeycrisp offers a sweet balance. Avoid mealy apples like Red Delicious.

Cut Straight Down

When cutting out the biscuits, use a sharp biscuit cutter and press straight down. Twisting seals the edges and prevents them from rising as high.

Bake Close Together (or Far Apart)

For softer biscuits, bake them close together so they support each other as they rise. If you like crisper sides, space them farther apart on the baking sheet.

Common Mistakes to Avoid

These biscuits are fairly simple, but there are a few pitfalls that can get in the way of buttery, flaky success. Here’s what to watch out for.

Using Warm Ingredients

Warm butter blends too much into the flour, preventing those flaky layers. Always start with cold butter and cold buttermilk.

Overworking the Dough

Once the liquid hits the flour, be gentle. Overmixing can lead to dense, tough biscuits. Stop mixing when the dough looks a little shaggy—less is more.

Not Cooking the Apples Enough

You want the apples soft but not mushy when they go into the dough. If they’re undercooked, they can release excess moisture during baking and make the dough soggy.

Twisting the Biscuit Cutter

It’s tempting to twist the cutter to release the biscuit, but resist! Twisting crimps the edges and keeps them from rising as tall.

How to Store It

These Apple Pie Biscuits are best enjoyed fresh, but if you have leftovers (lucky you!), here’s how to store them properly.

At Room Temperature:

Store the biscuits in an airtight container at room temperature for up to 2 days. Reheat them in a warm oven (350°F for 5-7 minutes) to restore their softness and warmth.

In the Refrigerator:

If you need to store them longer, pop them in the fridge in an airtight container for up to 4 days. Warm them gently in the oven before serving.

In the Freezer:

You can freeze baked biscuits for up to 2 months. Let them cool completely, then wrap them individually in plastic wrap and place in a freezer-safe bag. To reheat, thaw at room temperature and warm in the oven.

Pro tip: If you want freshly baked biscuits on demand, freeze the raw dough rounds and bake them straight from the freezer—just add a couple of extra minutes to the bake time.

FAQ

1. Can I make the dough ahead of time?

Yes! You can make the dough and cut out the biscuits, then store them in the fridge for up to 1 day before baking. They bake up beautifully when chilled.

2. What apples are best for Apple Pie Biscuits?

Firm apples that hold their shape work best. Granny Smith, Honeycrisp, and Fuji are all excellent choices.

3. Can I make these biscuits gluten-free?

You can try swapping the flour with a good 1:1 gluten-free baking blend. Just be aware that the texture may differ slightly. Keep the butter cold and handle the dough gently.

4. What can I serve these with besides breakfast items?

These biscuits also make a fantastic dessert. Serve them warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for an easy apple pie sundae.

5. Can I reduce the sugar in the recipe?

Yes. You can cut the sugar in the biscuit dough by half if you prefer them less sweet. The apple filling will still provide plenty of natural sweetness.

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