Skillet Apple Pie Dessert Biscuits
The Ultimate Guide to Perfect Skillet Apple Pie Dessert Biscuits
There's an undeniable comfort in the aroma of freshly baked biscuits, especially when they transform into the BEST Skillet Apple Pie Dessert Biscuits. Picture refrigerated or frozen biscuits, immersed in butter, coated with cinnamon brown sugar, and generously topped with a mouthwatering 5-ingredient apple pie filling. The result? A sticky perfection baked in a cast iron skillet that takes your weekend breakfast or dessert game to an entirely new level.
Why these are the BEST
The enchantment of these Apple Pie Dessert Biscuits lies in the method – a crucial cast iron skillet. The choice of the vessel is essential, allowing the filling to caramelize and the biscuits to bake up fluffy. If you've hesitated about investing in a cast iron skillet, this recipe might just be the convincing factor you need.
But what truly sets these apart is the homemade apple pie filling. A classic combination of Granny Smith apples, cinnamon, lemon juice, and sugar creates a symphony of flavors well worth the few minutes it takes to prepare. The best part? You likely have everything you need on hand, except for the refrigerated or frozen Pillsbury biscuits. Add them to your grocery list, and you'll be ready to bake up a storm.
Ingredients
Embark on this culinary adventure by gathering the following:
- Apples: Opt for excellent cooking apples like Granny Smith, McIntosh, Golden Delicious, or Gala.
- Sugar: White granulated sugar for the filling.
- Lemon juice: Enhances the apple flavors; orange juice can be a substitute.
- Cinnamon: The perfect spice for everything apple.
- Cornstarch: The secret thickening agent for the topping.
- Salt: A pinch of kosher salt to elevate the flavors.
- Biscuits: Choose refrigerated or frozen biscuits; Pillsbury Grands or a comparable option work best.
- Brown sugar: Dark or light will do.
- Nutmeg: Combined with cinnamon, it creates a perfectly spiced biscuit.
- Butter: Salted or unsalted for various components.
- Powdered sugar: The essential icing sugar.
- Cream: Or half & half to achieve the right consistency for the icing.
How to Make Skillet Apple Pie Dessert Biscuits
Let's break down the process into four easy steps:
- Prepare the apples: Combine sugar, cornstarch, cinnamon, and salt in a saucepan. Add apples and lemon juice. Cook until well combined and set aside.
- Coat the biscuits in cinnamon sugar: Melt butter, coat each biscuit in the cinnamon sugar mixture, and spread them around the skillet.
- Add the apple pie filling: Pile the apples on top of the biscuits, pour over the remaining butter, and sprinkle with the rest of the cinnamon sugar mix.
- Bake: Pop the skillet in a preheated oven at 375°F for 30-35 minutes. The goal is to have a soft but not raw middle biscuit.
Drizzling Icing and Serving
While the biscuits cool, whip up a simple icing using powdered sugar, softened butter, and cream. Drizzle it generously over the biscuits. When serving as dessert, consider adding a scoop of vanilla ice cream for the ultimate indulgence.
For a Crowd
These biscuits are perfect for a small crowd unless you have access to multiple ovens. If you're entertaining a larger group, explore other delightful dessert options like Pumpkin Sheet Cake or Easy Apple Crisp.
Questions and Answers
- What kind of apples should I use? Granny Smith is recommended for their firmness, but Golden Delicious, Gala, or McIntosh work well too.
- Can I prep these ahead? Prepare the filling and cinnamon sugar mixture ahead, but assemble and bake an hour before serving.
- Can they be frozen? While fresh is best, you can prep and freeze the components, then bake as needed.
Tips & Tricks
- Cut the apples right: Size matters – too large, and they'll be crunchy; too small, and they'll disintegrate.
- Generously coat each biscuit: Don't skimp on the cinnamon sugar mix – it's the secret to that perfect flavor.
- Prep the skillet well: Ensure your cast iron is well-sprayed and buttered to prevent sticking.
- Pile the apples high: During baking, apples may slide off, so stack them generously.
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