Skillet Apple Biscuits

Skillet Apple Biscuits...a simple twist on biscuits that make them EXTRA SPECIAL!

These Skillet Apple Biscuits are so easy and delicious! I used canned biscuits to save time. These are a crowd pleaser for sure!

I am so excited to share today’s recipe with you.

First off, there are apples involved. And we’re pretty much knee deep in apple season, aren’t we?

Secondly it’s made in a skillet. My favorite.

Thirdly there is a sugary, creamy glazy all up on that joint, which basically makes me weak in the knees.

They are Skillet Apple Biscuits and they are fantfreakingtastic.

Skillet Apple Biscuits. So easy and SO SO good! I used canned biscuits!

I will start by saying that I used canned biscuits here. Yes I did.

If you don’t want to, no problemo…just make your own biscuits. Everybody loves an overachiever…ahem.

Next, when you’ve made peace with your biscuit station in life grab you some Granny Smiths.

Large dice ’em up…


Then mix in some butter, heavy cream, sugar etc and cook those apples to make a quick apple pie filling-type mixture.


Grab your skillet…I used my largest one, it’s a 10 incher. And place 12 biscuits in there. I had to overlap them a bit.

If you only have a 9″ skillet just use a few less biscuits. It will be fine I swear. You won’t have to change the amount of apple mixture or anything. This is easy baking today, people.


Also, if you are using the canned biscuits don’t buy the “flaky layers” ones. Just the regular Southern or buttermilk ones will do.

Once you have them in your pan top them with your apple mixture…then a little bit more brown sugar and bake until they are puffy and golden brown…


Ok, now for the bestest part. The sugary, creamy glaze that makes life worth living…

It’s just heavy cream and powdered sugar. Stir it up and drizzle it alllllll over.

Skillet Apple Biscuits. Sweet, sticky and simple! The perfect fall breakfast!

And you should probably serve it warm. And eat it immediately.

And then die of happiness.

Simple Skillet Apple Biscuits. The perfect way to use up those apples!



Skillet Apple Biscuits

  • Author: Cookies & Cups


makes 12 biscuits


  • 3 medium Granny Smith apples, peeled and large diced
  • 1 tsp lemon juice
  • 3 Tbsp butter
  • 1/4 cup heavy cream
  • 1 Tbsp flour
  • 1/2 cup light brown sugar + 2 Tbsp reserved
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 12 large biscuits (I used canned but not flaky layers)


  • 2/3 cup powdered sugar
  • 1/4 cup heavy cream


  1. Preheat oven to 350°
  2. Grease a large (10″) cast iron skillet with butter, set aside.
  3. Put diced apples into a medium sauce pan and sprinkle with lemon juice, stirring to coat. Add in 3 Tbsp butter and heavy cream. Set aside.
  4. In a bowl whisk together flour, 1/2 cup light brown sugar, cinnamon and 1/4 tsp salt. Add this to apples and stir to coat. Heat mixture over medium low heat until apples soften and a thick sauce is created, stirring frequently, about 7 minutes. Remove from heat.
  5. Place biscuits in pan, completely covering bottom and overlapping slightly, if need be.
  6. Pour apple mixture evenly o top of biscuits and sprinkle with reserved 2 Tbsp of light brown sugar.
  7. Bake for 30-35 minutes until biscuits are golden brown.


  1. Mix powdered sugar and heavy cream in a small bowl until smooth and drizzle on top of biscuits.
  2. Serve warm.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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59 Responses
  1. Lizette

    What exactly are canned biscuits? We don’t have anything like that in South Africa. I would love to try this recipe! Is there a substitute I can use?

  2. Nasreen

    @Gigi and Enas, if you are non-American like myself, the closest substitute or equivalent of the American Biscuit is what we call Scones. From the recipe you can guage that its actual prebaked scones and not the raw dough used.

  3. Alicia

    So you just pour the heavy cream and don’t mix it correct? Just stir it with the sugar? I love the flaky buttermilk bisquits, is there a reason you say not to use them? Thanks, Alicia

  4. GINA

    Serve warm or immediately? In other words stuff them ALL DOWN MY OWN THROAT is more like it! These look and sound amazing!I think I will add cream cheese to the icing, and triple the cinnamon. (I AM AN ADDICT )

    1. Lisa

      The biscuits she is using come in a can that is normally found in the refrigeratored dairy section. They aren’t frozen biscuits.

  5. Nina

    Hi! So I just made this beautiful dish this morning and it was EXCELLENT! My husband absolutely loved it and there wasn’t a speck of crumbs on his plate! I modified the recipe just a tiny bit by adding more cinnamon (which I think I will double next time), 2 apples ( next time I’ll use 4), and I sprinkled diced almonds on top mixed with the brown sugar. Overall, it’s a fantastic recipe and I will make this for the family Christmas Eve dinner!

  6. Yum! Oh man, this just just what I had in mind today… But it’s Thursday… Maybe I’ll make it for the weekend! Or do I have to have an excuse?? Thanks for sharing, Shelly! I’ll be featuring this on my blog tomorrow!

  7. valorie

    going to try these as soon as I get me a cast iron skillet I had one but it came up missing!! Just got done baking the Caramel apple cheesecake bars, can’t wait to try them!!!!

  8. valorie

    when you find the recipe on the blog I usually share it to my email that way I don’t lose it or I print it off of my computer but I don’t have internet on my computer right now so I’ve been using my phone I just send it to my email that way I have it saved

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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