Deliciously Easy Skillet Apple Biscuits are a cross between apple pie and a sticky bun! The perfect fall time breakfast recipe!
Make sure to try my Cheddar Bay Biscuits too! They are a classic Red Lobster Copycat recipe that we LOVE!
This recipe was originally posted in 2014. The pictures, tips, and recipe have been updated in 2021
These Easy Skillet Apple Biscuits Are A Fall Time Favorite!
I LOVE a good apple recipe all year long, but especially during apple season! The start of fall-time when the weather starts to change and the air gets a little crisp is just my favorite. Plus, when apples are plentiful and at the sweetest, I tend to buy lots. Using up apples is a pretty easy feat in my house, between eating them fresh, to baking up apple pie, there are loads of ways to enjoy them. And these Skillet Apple Pie Biscuits are not only easy to make, but the perfect fall weekend breakfast, or even dessert!
What To Expect:
- A perfect brunch or breakfast that your family or guests will absolutely love!
- Soft, buttery biscuits topped with an easy version of homemade apple pie filling.
- The biscuits stay soft, while the filling gets caramelized and bubbly at the edges giving the biscuits a slightly chewy caramel edge.
- Sweet glaze icing tops these biscuits which I love!
- Prep time is minimal, and it’s a great recipe to get the kids helping with.
- Be prepared to want to eat the cooked apples right out of the saucepan before you can even add them to the biscuits!
Use A Shortcut In These Skillet Apple Biscuits!
I use canned biscuits in this recipe! You can absolutely use homemade biscuits if you prefer. i even have a great recipe for Skillet Biscuits here on my site, that would work great with this recipe. But I’m all about a shortcut from time to time, and this recipe is perfect for that.
Equipment & Ingredients:
Let’s go over the ingredients you need to make this recipe happen:
- Apples. I like to use Granny Smith apples, as they hold their texture well when cooking, but a few more I recommend are Gala, Honey Crisp, or Pink Lady. Peel and dice them up ahead so you have everything ready to go!
- Lemon juice. You can use fresh or bottled.
- Butter. I use salted butter, and I like to cube it so it melts evenly into the apples.
- Heavy Cream. You will need this for the apple mixture as well as the icing.
- Vanilla Extract
- All Purpose Flour. This helps thicken up the apple mixture.
- Light Brown Sugar. You certainly could use granulated but I really like the caramel/butterscotch flavor that the brown adds!
- Ground Cinnamon. Of course! I only use a teaspoon, but if you love cinnamon, you can use up to 2 teaspoons!
- Salt. You just need a pinch or so. It helps bring the flavors out!
- Biscuits. Use the large biscuits for this recipe. If you buyPillsbury, they are the “Grands” version. I also prefer the “flaky layer” style biscuit in this recipe. The layers allow the biscuits to really absorb all that yummy caramel apple filling! You could also use buttermilk biscuits too if you prefer.
- Powdered Sugar. You will need this for the icing!
And here is some of the equipment you will use. I am going to include affiliate links to the items that I have in my kitchen and love:
Instructions: Easy Prep!
- Grease your skillet with butter generously and set aside.
- Place the apples, lemon juice, butter, heavy cream, vanilla, flour, some of the brown sugar, cinnamon, and salt in a medium saucepan over medium-low heat, stirring to combine. Cook for 8 – 10 minutes until mixture is bubbly and apples are softened, stir frequently. Then remove the pan from the heat.
- Divide the remaining sugar in half (doesn’t have to be exact) and sprinkle half onto the bottom of the skillet. Set the remainder of the sugar aside. Place the biscuits evenly in the skillet on top of the sugar. I can fit 10 biscuits in my 10- inch skillet. If you have a 12- inch cast iron skillet you can still make these, and will probably be able to fit a few more biscuits in!
- Pour and spread the apple mixture on top of the biscuits evenly and sprinkle the remaining sugar on top.
- Place the skillet in the oven and bake for 30 – 35 minutes until biscuits are golden brown and bubbly.
- Allow the biscuits to cool for 10 minutes and then make the icing! Whisk the powdered sugar and heavy cream together in a small bowl until smooth and drizzle on top of biscuits. Serve warm.
What If You Don’t Have A Cast Iron Skillet?
No problem! You can easily use a casserole dish instead. Use a 3- quart casserole dish or a 9×13 baking dish instead!
How To Store Skillet Apple Biscuits:
I won’t lie, these are best eaten the same day…especially warm. BUT if you just can’t finish them you can absolutely store them and enjoy the next day! I like to keep them at room temperature, airtight. And then I just pop them in the microwave for a few seconds to reheat. You can refrigerate these, but I have found they get very firm.
Love Apple Recipes? Here Are A Few To Try:
Skillet Apple Biscuits
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Prep Time: 20 minutes -
Cook Time: 30 minutes
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Total Time: 50 minutes
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Yield: serves 10 1x -
Category: Biscuits
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Method: Oven
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Cuisine: Breakfast
Prep Time:
Yield:
Category:
Method:
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Print Recipe
PinDescription:
Sticky, gooey Skillet Apple Biscuits are easy to make and absolutely delicious!
Ingredients:
- 3 medium Granny Smith apples, peeled and large diced
- 1 teaspoon lemon juice
- 1/4 cup butter, cubed
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon flour
- 1 cup light brown sugar, divided
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 10 large biscuits (I like the canned “flaky layers” kind)
Glaze
- 2/3 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Biscuits: Preheat oven to 350°F. Grease a large (10- inch) cast iron skillet with butter, set aside.
- Place the apples, lemon juice, butter, heavy cream, vanilla, flour, 2/3 cup brown sugar, cinnamon, and salt in a medium saucepan over medium-low heat, stirring to combine. Cook for 8 – 10 minutes until mixture is bubbly and apples are softened. Remove from the heat.
- Divide the remaining sugar in half (doesn’t have to be exact) and sprinkle half onto the bottom of the skillet. Set the remainder of the sugar aside. Place the biscuits evenly in the skillet on top of the sugar.
- Spread the apple mixture on top of the biscuits evenly and sprinkle the remaining sugar on top.
- Bake for 30-35 minutes until biscuits are golden brown and bubbly.
- Glaze: allow the biscuits to cool for 10 minutes. Whisk the powdered sugar and heavy cream together in a small bowl until smooth and drizzle on top of biscuits. Serve warm.
Notes:
Store airtight at room temperature for up to 2 days.
To reheat, place the biscuit in the microwave for 10 – 15 seconds, if desired.
Keywords:: cookies and cups, biscuits, skillet biscuits, apple biscuits
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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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If you use a 9 x 13 pan would you increase the recipe seems like it would hold more biscuits. Would the bake time be the same?
I make this every year after we go apple picking in the Fall. I absolutely love this recipe.
What does “pf” light brown sugar mean?
sorry that is just a typo, it’s supposed to say “of” light brown sugar. All fixed.
These are delicious! Sweet enough without the glaze topping. Made them with buttermilk biscuits; never did get the top of the biscuits to cook, but the inside cooked normally.
What about using homemade apple pie filling instead? Sounds like that’s what it may be (apple mixture). Looks wonderful and a great way to use the iron skillet! What’s the clean up look like? I’m new to CIS cooking.
★★★★★
Of course! That would be a great shortcut!
Can these be made with cinnamon rolls instead of biscuits?
I know this is a really old comment…But you are a genius.
★★★★★
haha! Thank you!
Jane, did you try the cinnamon rolls as a crust instead of biscuits?
Made this for brunch and it was a hit! This recipe is fabulous, and quick and easy! Reminds me of apple pie. I will definitely be making this again, but may try the addition of pecans as one reader suggested but it was delicious without them. Thanks for the great recipe.
★★★★★
I made this for brunch and even my picky husband raved about this. The only changes I made was I added a tsp vanilla extract to the apples, and after removing the biscuits from the oven and pouring the glaze, i sprinkled some chopped pecans that i had toasted on the stove with a pat of butter. And i used 12 refrigerated biscuits and an 8×11 baking dish. Worked perfectly. Delish!
★★★★★
I’m in Australia and am wondering after reading a few biscuit recipes like this- what kind of biscuit are you talking about?? If I was to make these biscuits in this recipe what ingredients do you use? This looks amazeballs!!!
You can make your own biscuits with flour, salt, baking powder, baking soda, shortening and buttermilk or you can use self rising flour (if available) and omit the salt, baking powder, and baking soda. Just google a recipe for buttermilk biscuits.
Amazing recipe, gonna try it this weekend,thnx
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?
@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.
i live in swaziland have no idea what canned biscuits are please assist with a replacement or a recipe for the biscuits
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
Not sure if you read the full recipe, but it explains what you do there!
Anyone try it with canned pie filling?