The weather was just wonderful this past weekend and has me wanting to bake everything apple, pumpkin and sweet potato!
Well, I’ll pace myself and we’ll start with these most wonderful Apple Pie Biscuits–
you may want to try them for your upcoming weekend brunch!
You’re welcome! 🙂
We will begin by buttering your baking dish…a perfect way to begin any recipe!
I cut the biscuits into fourths…
place each detectible piece in the baking dish..
And prepare the apples…
I cut the apples in the pie filling into smaller pieces and added 2 tsp vanilla…
Give it a stir…
Spread the apples over the biscuits…
add any remaining melted butter…
and sprinkle any remaining sugar/spice mixture…
Bake on 375 degrees for 30-35 minutes…
my biscuits were still a little doughy on top so I turned the temp up to 400 degrees
and baked for another 5-7 minutes and they were nice and brown…
Make the topping with the powdered sugar, cream and vanilla…
and pour over the apples…
and sprinkle the pecans next…woww!!
It’s deliciously amazing..enjoy!!Print
Lisa’s Apple Pie Biscuits Recipe
- 8 frozen buttermilk biscuits, thawed
- 1 [21 oz] can apple pie filling
- 1 stick [1/2 cup] butter, melted
- 1/2 cup light brown sugar
- 1 TBSP cinnamon
- 1 tsp vanilla extract
- 1/8 tsp nutmeg
- 1/4 cup walnut or pecan pieces
- Glaze: [double if desired]
- 1/2 cup powdered sugar
- 2–3 TBSP heavy cream
Preheat the oven to 375 degrees.
I usually use my 10 inch cast iron skillet for these biscuits, but, you can use any comparable baking dish.
Today, I am doubling the recipe to take to work, so I’m using a cast iron baking dish.
Melt the butter and brush on all sides of your baking dish, thoroughly. Set aside the remaining butter.
In a bowl, mix together the brown sugar, cinnamon and nutmeg until blended.
Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture.
Arrange side by side in your baking dish.
Cut the apples in the pie filling into smaller pieces, and mix in 1 teaspoon of vanilla. Arrange over the biscuits.
Pour the remaining butter over all and sprinkle the remaining cinnamon and sugar on top.
Bake for 30-35 minutes, until golden and puffy.
Mix together the ingredients for the glaze. Drizzle on top. Sprinkle chopped pecans on next. Serve hot.