Ingredients
Main
- 8 frozen, cream, or canned buttermilk biscuits
- 1/2 cup unsalted butter, melted (plus more for pan)
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 can (21 oz) apple pie filling (homemade optional)
- 2 teaspoons vanilla extract, divided
- 1 cup chopped walnuts or pecans (optional)
Glaze
- 1/2 cup powdered sugar
- 3 tablespoons heavy cream or milk
- Pinch of fine salt
Instructions
⇆
- Preheat & prep —
Heat oven to 375°F (190°C). Butter a 10–12 inch cast-iron skillet or 9×13-inch pan. - Cinnamon sugar —
Stir together brown sugar, cinnamon, and nutmeg in a shallow bowl. - Coat biscuits —
Dip each biscuit in melted butter and roll the sides in the cinnamon sugar. Arrange in the pan. - Top with apples —
Stir 1 tsp vanilla into the pie filling (and nuts if using). Spoon over each biscuit; drizzle any remaining butter on top. - Bake —
Bake 32–35 minutes, until puffed and deep golden and the centers are cooked through. Tent loosely with foil if overly dark near the end. - Glaze & serve —
Whisk powdered sugar, cream, pinch of salt, and the remaining 1 tsp vanilla until smooth. Drizzle over hot biscuits. Serve warm.
Notes & Tips
- Homemade filling: Simmer 3 cups diced apples with 3 Tbsp sugar, 1/2 tsp cinnamon, 1 Tbsp butter, and a splash of water until tender; thicken with 1 tsp cornstarch mixed with 1 Tbsp water.
- Doneness check: Lift a center biscuit—if doughy, bake 5 more minutes. Biscuit brands vary in thickness.
- Extra indulgent: Add a scoop of vanilla ice cream or a drizzle of warm caramel sauce.
