Apple Pie Biscuits

Breakfast Muffins and Scones Recipes

Even though temperature are still in the low 90’s here.  I can’t help but think about all things Fall.  I mean come on now, the first day of Autumn is about a week away.  I already have my eye on some amazing pumpkin recipes I want to try.  I thought I would start the season off by sharing this amazing recipe with you.  When I read about the King Arthur Baking Bootcamp Challenge on Joy the Bakers Blog I was super excited!  I mean how can you possibly go wrong with Apple Pie Biscuits?  Plus, I really haven’t been in the kitchen a lot lately since we have been doing some home projects (I will share some awesome updates we have been doing with you later).  This challenge was perfect for me since the recipe called for Self Rising flour.  I have only used self rising flour a few times.  Since I am not as familiar with self rising flour I figured this would be a great way to learn.  Let me say I was super impressed with the way the flour felt, almost silky in a way.  The biscuits were absolutely amazing!  They had the perfect balance of sweetness.  Now I am on the hunt with more recipes that use self rising flour.  If you have one you would like to share please send me an email to and I may feature it in a future post!   To learn more about the contest head on over to Joy the Bakers Blog.  



Apple Pie Biscuits
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
  1. For the Apples
  2. 1 medium apple (I used Granny Smith)
  3. 2 tbsp. light brown sugar
  4. 1 tsp. ground cinnamon
  5. 2 tbsp. unsalted butter
  6. For the biscuits
  7. 2 cups Self Rising Flour
  8. 1/4 cup chilled unsalted butter, cut into cubes
  9. 2 tbsp. sugar
  10. 2/3 to 3/4 cups buttermilk
For the topping
  1. 1 large egg, beaten
  2. 2 tbsp. sugar
  3. 1/2 tsp. cinnamon
  4. pinch of salt
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. To make the apples, add the butter to a medium sized skillet on medium high heat. Once the butter is melted, add the apples, brown sugar and cinnamon. Stir to combine. Sautee apples for 2-3 minutes or until the mixture is warm and glossy making sure not to cook the apples through. Remove the pan from the heat and set aside.
  3. To make the biscuit dough, add the flour to a medium size bowl. Add the chilled cubed butter and using your fingers quickly break the butter down into the flour. Some of the butter will be the size of pea and some will be smaller. Stir in the sugar.
  4. Make a well in the middle of the butter and flour mixture. Slowly pour the buttermilk in the center of the well. Using a spoon stir the mixture together gently until it start to come together.
  5. Sprinkle some flour onto a work surface and a rolling pin. Pour the dough mixture onto the floured surface. Gently pat the dough with your hand to form a disk shape.
  6. Using the rolling pin roll the dough into a rectangle about 1/2 inch thick and 7-inches x 10-inches. Arrange the cooled apples into a single layer over one half of the dough mixture. Fold the bare half of the dough over the apples and gently press around the edges to seal in the apples. Using your hands gently pat the dough together.
  7. Using a sharp knife cut the dough into 12 squares. Use a spatula to transfer the biscuits onto the baking sheet lined with parchment paper.
  8. In a small bowl whisk the egg until well beaten. In another small bowl add the sugar, cinnamon and a pinch of salt. Stir until well combined. Brush each biscuit with the egg mixture then sprinkle the cinnamon sugar mixture over the top of each biscuit.
  9. Bake for 12-14 minutes until the biscuits have risen and the tops are golden brown turning the baking sheet half way through. Remove from the oven and serve warm. Store any leftovers in an airtight container for up to 2 days.
Adapted from Joy the Baker
Adapted from Joy the Baker
Miranda's Kitchen

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