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So, basic ol’ biscuits are a wonderful thing. But these are not those. These are dessert biscuits, and I’m not saying they’re even more wonderful but they are certainly amazing. Imagine the soft and sweet spice of apple pie filling combined with fluffy biscuits and then top it all off with a sweet and sticky glaze. That’s these Skillet Apple Pie Biscuits in a nutshell!
I have more good news for you — these are easy. They utilize a few kitchen shortcuts so you’re not tending to dough that needs to rise or even mixing dough, for that matter. You just start with a can of refrigerated biscuit dough and doctor it up.
You take each biscuit and dip it in melted butter (mostly to help the coating stick to it, but also because why not) and then press it into a mixture of brown sugar, cinnamon, and nutmeg. Yum.
Line ’em up in a skillet…
… then top them off with a can of apple pie filling. I like to use kitchen scissors to cut up the apples a bit so you don’t have huge chunks.
And then pop them in the oven. And then top it all off with a little powdered sugar glaze, because sometimes it doesn’t hurt to be a little extra.
Skillet Apple Pie Biscuits
Ingredients
- 8 jumbo refrigerated biscuits
- 1 (21 oz) can apple pie filling
- 1/2 cup (1 stick) butter, melted
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
For the glaze:
- 1/3 cup powdered sugar
- 3-4 tablespoons heavy cream or half and half
Preparation
- Preheat oven to 375°F.
- Using some of the melted butter, brush the inside of a 10-inch cast iron skillet.
- In small bowl, stir together the brown sugar, cinnamon, and nutmeg until well mixed.
- Dip each biscuit in butter, then sprinkle with cinnamon sugar mixture on all sides. Place in skillet.
- Cut apples in pie filling into smaller chunks (kitchen scissors work well here), then pour over biscuits.
- Pour remaining melted butter over the top, then sprinkle with remaining cinnamon-sugar mixture.
- Bake until golden and puffy, 30-35 minutes.
- Remove from oven, then mix together powdered sugar and cream or half-and-half for the glaze. Drizzle over biscuits and serve. Enjoy!
Recipe adapted from Melissa's Southern Style Kitchen.