This recipe seems a bit complicated with lots of extra steps. However, it doesn’t have to be that hard. If you want to take a few shortcuts, we have those for you too. First, we include instructions for making the pie filling from scratch. While making this is pretty easy and completely delicious, we do understand that not everyone wants to spend time peeling and chopping apples.
If you want to substitute with canned apple pie filling, it will work just fine. Second, if you don’t want to make the homemade biscuit dough from scratch, you can buy a refrigerated can of biscuit dough and just pop that can right open and use canned biscuits. Frozen biscuits will work too.
Skillet Apple Pie Biscuits Recipe
- Small saucepan
- Medium-Sized Bowl
- Pastry blender
- Rolling Pin
- Biscuit Cutter
- 12-Inch Cast Iron Skillet
- Small bowl
- Wire whisk
- 2 cups Flour
- 1 teaspoon Salt
- 3 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- 1 stick Butter cut into pieces
- 1 cup Buttermilk
Apple Pie Topping Ingredients
- 4 pcs Cooking Apples peeled and cut into ½ inch pieces
- ¾ cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1 tbsp Lemon Juice
- 3 tbsp Cornstarch
Cinnamon Sugar Mixture Ingredients
- ½ cup Brown Sugar
- 1 tbsp Cinnamon
- 1 stick Melted Butter
- ½ cup Powdered Sugar
- 1 tbsp Softened Butter
- 4 tbsp Milk
- First, create the apple pie filling by stirring together the sugar, cornstarch, cinnamon and salt in a small saucepan. Add the lemon juice and the apples, stirring these until they are combined and the apples are coated in the sugar. Cook the apple mixture over medium low heat for about 10 to 15 minutes. The apples should soften just a little and release their juices. The juice will also thicken nicely. Remove the apples from the heat and set it aside until needed.
- While you are cooking the apples, turn on your oven to preheat to 375 degrees.
- While the oven is heating, prepare the biscuit dough by measuring out the flour, salt, baking powder, baking soda, and salt into a medium-sized bowl. Stir these together to combine. Using a pastry blender, cut the butter into the flour mixture until it is chopped into tiny pieces in the flour mixture.
- Add the buttermilk to the dough, stirring just until the dough forms and begins to stick together. Do not over beat the dough. You may need slightly more buttermilk or slightly less. Just splash the buttermilk into the bowl a bit at a time, stirring gently after each addition.
- Press the dough together in a ball and turn it out onto a lightly floured surface. Use a rolling pin to roll the dough into a disc about an inch thick. Cut the dough into biscuit rounds using a biscuit cutter. Set the biscuits aside while you prepare the cinnamon and sugar mixture. You should have 8 to 10 biscuits.
- Using a 12-inch cast iron skillet over medium low heat, melt the other stick of butter gently. Swirl the butter around to coat the bottom of the skillet.
- In a small bowl, stir together the brown sugar and cinnamon.
- Take the pan off of the heat. Pour about half of the butter into a bowl and reserve it for later, leaving half of it in the pan. Pick up the biscuit rounds and dip the biscuits in the melted butter in the pan, coating them on both sides with butter. Then, dip the biscuits in the cinnamon and sugar mixture, coating them all over with it.
- Place the biscuits in the butter coated skillet, evenly spacing them in the pan.
- Pour the apple and the cooking liquid all over the tops of the biscuits. Try to spoon as many apples on the tops of the biscuits as you can, because they may want to slide off into the gaps between the biscuits.
- Pour the rest of the butter over the apples and biscuits and sprinkle any leftover cinnamon sugar over the tops as well.
- Bake the skillet in the preheated oven for 30 to 35 minutes. The biscuits will be lightly golden brown when they’re baked, and they should be set up when you poke at them in the centers.
- Remove the pan from the oven and let the biscuits cool for about 5 minutes.
- While they’re cooling, create the icing. Mix the powdered sugar, butter, and milk together in a bowl with a wire whisk. Drizzle the icing over the biscuits.
- Serve the biscuits in bowls with spoons.
- For an added treat, top each biscuit with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers in a container with a tightly fitting lid in the refrigerator for up to three days. Use the microwave to reheat leftovers.