apple pie biscuits

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Apple pie isn’t something we really do around here. I mean, I’ve made it once or twice, but it’s just not usually on my radar. And that, my friends, is a shame because I love apples. Like, a lot.

I love them in muffins and cakes, I love them dipped in peanut butter, piled on top of toast, or even on their own.

So why, you may wonder, when fall presents itself and apple pie season rains down upon us, do I not use the opportunity to make a thousand apple pies?

I don’t know. I honestly couldn’t tell you, except that I tend to be pie-averse in general. Generally speaking I hate rolling out dough, but then I just spent like two days rolling and shaping croissants with no problems so what’s the big deal with apple pie? It just… doesn’t excite me.

BUT, if you take that very same apple pie flavor and stuff it inside of some biscuits, like that lovely lady Joy the Baker did recently… well, now you’ve got my interest.

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When I told Mr. Eats what I was making, he thought I was a crazy person and replied with “Hm, weird.” About a half a dozen biscuits later though, he was forced to wave his white flag and submit to the glory that is these biscuits.

And honestly, what’s not to love about a light and tender biscuit dough filled with freshly sliced apples that have been sauteed in cinnamon, sugar, and butter. Though not the most photogenic thing I’ve ever made, these babies would (and did) make an excellent after dinner snack, midday snack, or an equally delightful breakfast treat.

apple pie biscuits


    For the Apple Filling:
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 2 tablespoons packed brown sugar
  • 1 large Fuji apple, peeled, cored and sliced very thin
  • pinch salt (about 1/8 teaspoon)
  • For the Biscuits:
  • 2 cups Self-Rising Flour (I made my own - see below)
  • 1/4 cup cold unsalted butter, cut into half-inch cubes
  • 2 tablespoons granulated sugar
  • 2/3 to 3/4 cup cold buttermilk
  • For the Topping:
  • 1 large egg, beaten
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon


  1. Line a baking sheet with parchment paper and set aside. Preheat oven to 425 degrees F. In a small bowl, whisk together sugar and cinnamon for the topping.
  2. Make the filling:
  3. Heat butter in a 9 inch skillet over medium heat until it melts. Add cinnamon and sugar and stir to dissolve to sugar. Add the apples and toss to coat. Cook for about 4 minutes until the apples are just slightly softened, but not cooked through.
  4. Set aside to cool.
  5. Make the biscuit dough:
  6. Place flour in a medium bowl and add cold butter cubes. Using your hands or a pastry cutter, work the butter into the dough until the pieces are about pea-sized. Add the granulated sugar and stir to combine.
  7. Create a well in the center of the butter and flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well-moistened and holds together well.
  8. Add the remaining buttermilk if the dough looks too dry, as needed.*If you're using your own homemade self-rising flour or you'll want to add the full 3/4 cup of buttermilk.
  9. Spoon dough onto floured work surface and use your hands to gather it into a ball and gently pat it into a small rectangle.
  10. Using a rolling pin, gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches.
  11. Arrange cooled apples in a single layer over half of the rolled out biscuit dough and fold the bare side of the dough over the apples. Gently press the edges to seal in the apples and pat the dough into a 6 x 8-inch rectangle.
  12. Use a sharp knife to slice the dough into 12 squares.Carefully transfer each biscuit onto the prepared baking sheet, placing them about 2-inches apart.
  13. Bake the biscuits:
  14. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.
  15. Bake 12 to 14 minutes until the biscuits are golden brown and puffy.
  16. Remove from the oven and place on a wire rack to cool slightly, about 5 minutes.
  17. Serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.
  18. Reheat briefly at 400F in the oven before eating.

[ Recipe Source: Joy the Baker ]

apple pie biscuits |

insomniac biscuits

insomniac biscuit

Yesterday morning I woke up at 1:30 am, for no apparent reason.  I stayed in bed trying to fall back asleep but eventually, around 3:00 am, I gave up and accepted that sleep was not going to be visiting me any time soon.  I quietly snuck out of bed, went out to the living room, and turned on the TV.

Nothing to watch on DVR, darn.  I sat there for a minute before I decided that, clearly, the best use of my time would be to make biscuits.  After all, Boyfriend loves biscuit breakfast sandwiches.  Or so I’ve been told, he doesn’t really get to eat them since I never have biscuits around the house.

Biscuits and I are a dangerous combination.  Lethal.  Self control – I have none.

So at 3:00 am, on a Wednesday morning, in a dimly-lit kitchen, trying to be as quiet as possible…  I got to work.  No process photos, as there was no light.  Pitch black outside.  Thank goodness for my light box or there would be no biscuit photos at all. 🙂

Start to finish, probably about 20 minutes, plus 20 minutes of baking time. Not bad for freshly-baked biscuits, eh?  Fastforward to 6:45 am, boyfriend messages me:

I am amazing… aren’t I?

So biscuits, make them.  They are so easy you can make them sleep deprived in the dark.  Your house will smell like buttery goodness and at least you’ll be rewarded with a fresh, warm biscuit (or five) when you’re done.

I enjoyed mine with a light smear of Bouchon strawberry jam, though I suspect a drizzle of honey would’ve been a delightful match as well.  Boyfriend enjoyed his filled with scrambled egg, cheese, and bacon.  I meant to catch a pic of his, but I forgot.  Which is understandable, since it was like 6:00 am and I was running on empty.


(and lots of tips) – Adapted from Per Se, NYC

Makes 8 – 10 biscuits using a 2-1/2″ biscuit cutter

Printable Recipe 

  • 2 cups All Purpose Flour
  • 1 tablespoon baking powder
  • 1½ teaspoons salt
  • 1 stick of butter, cut into 1/2-inch cubes and chilled
  • 1 cup buttermilk, chilled

In a large bowl, mix together all of the dry ingredients. Add the butter cubes and cut in with a pastry cutter. (Alternatively you could pulse in a food processor and then transfer to a bowl).

Once the butter is cut into the flour (should be about pea-size chunks) make a well in the middle of your flour mixture and add your buttermilk. Stir around the outside with a spatula, pushing the flour from the edges and bottom into the buttermilk. Stir approximately 12 times, DON’T OVERMIX! The dough may still be shaggy.

Dump dough onto a floured surface and pat to 1 1/2-inch thick. Cut to desired size and place on a baking sheet. The closer together, the higher they’ll rise.

Bake in a pre-heated 400°F oven until golden brown—about 20 minutes.  If you use a 2½” cutter, you’ll get 8-10 biscuits.


*If you want to use shortening instead – you will get a slightly less puffy biscuit. Butter is best for biscuits with sweet things, while lard is better with savory things.

*The higher the fat content in the liquid (or solid fat) the flakier your biscuit.

*Keep everything cold, except the oven. Your oven should be preheating for at least 20 minutes before you put your biscuits in.

*When cutting the fat in, remember the smaller the crumbs, the fluffier the biscuits. Bigger chunks (and a little extra kneading) will make flakier biscuits.

*Don’t twist your biscuit cutter – you will fuse together the outer layers and keep the biscuits from rising properly!