Easy Skillet Apple Pie Biscuits
Upgrade your morning with these skillet apple pie biscuits featuring nutty brown butter, a crackling cinnamon sugar crust, and a salted maple style glaze for bakery-level comfort.
Equipment
- 10-inch Cast-Iron Skillet
- Small bowl
- Whisk
Ingredients
- 8 frozen buttermilk biscuits thawed or Easy Cream Biscuits
- 1 21 oz can premium apple pie filling
- 1/2 cup salted or unsalted butter melted
- 1/2 cup light brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/8 tsp nutmeg
- 1/3 cup chopped walnuts or pecans [optional]
Glaze: (Easily Doubles):
- 1/2 cup powdered sugar
- 2-3 Tbsp heavy cream or half and half
- 1/4 tsp vanilla extract
Instructions
Prep the Skillet and Spiced Sugar
- Heat the oven to 375°F. Brush the bottom and sides of a 10-inch cast iron skillet with butter until it is well-coated.
- In a small bowl, stir together the light brown sugar, ground cinnamon, and nutmeg until the mixture is uniform and aromatic.
Brown-Butter Dip and Build the Biscuit Base
- Warm the butter in a pan until it browns, looking for golden flecks and a nutty scent. Dip each thawed biscuit into the browned butter and then coat all sides thoroughly with the cinnamon-sugar mixture.
- Place the coated biscuits side by side in the prepared skillet, leaving a little room for them to expand during baking.
Finish with Apples, Bake, and Glaze
- Chop the apple chunks from the pie filling into smaller, bite-sized pieces. Stir in 1 teaspoon of vanilla extract and spoon the filling evenly over the biscuits. Top with chopped walnuts or pecans if using.
- Drizzle any remaining browned butter over the apple topping and scatter the remaining cinnamon-sugar over the surface to help it caramelize.
- Bake for 30-35 minutes until the biscuits are deeply golden and the apple filling is bubbling.
- Whisk together the powdered sugar, heavy cream, and vanilla until smooth. Drizzle the glaze over the warm biscuits and finish with a pinch of flaky sea salt for a salted maple effect.
Notes
Moisture Control: Avoid adding too much syrup from the canned filling to prevent soggy bottoms. Focus on the fruit pieces and bake uncovered so steam can escape.
Reheating Tip: To maintain the crisp edges, reheat leftovers in a 350°F oven or air fryer for 5-7 minutes. Avoid the microwave as it can make the biscuits rubbery.
Storage Tip: Transfer leftovers to a separate container once cool. Storing them in the cast iron skillet can impart a metallic taste to the apples over time.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.