Best Apple Biscuits Recipes

APPLE PIE BISCUITS

Steps:

• Preheat the oven to 375°F.
• Melt the butter, and brush on all sides of your round baking dish.
• In a bowl, mix together the brown sugar and cinnamon until blended.
• Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture and place in baking dish.
• Place the apple pie filling on top of the biscuits.
• Pour the remaining butter over all and sprinkle the remaining cinnamon-sugar on top.
• Bake for 30-35 minutes, until golden and puffy.
• I do not use the glaze but if you like a glaze on these, mix together the ingredients for the glaze and drizzle on top.

BUTTERY APPLE BISCUITS

Steps:

• In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg, milk and molasses; stir into flour mixture just until moistened. Stir in apple. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Bake at 425° for 6-8 minutes or until golden brown. Serve warm.

IZZY'S APPLE-CHEDDAR DOG BISCUITS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
• In a large bowl, mix together all ingredients and about 3 tablespoons water to form a dough. Roll out mixture between two sheets of plastic wrap to 1/4-inch thick; remove plastic wrap and cut out biscuits with a 3 1/2-inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits.
• Space biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes until nicely browned and firm.
• Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven and store in an airtight container up to 2 weeks.

UPSIDE-DOWN CARAMEL-APPLE BISCUITS

Steps:

• Heat oven to 350°F
• In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
• Stir in brown sugar and apples.
• Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
• Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
• Sprinkle 1 tablespoon pecans in each cup.
• Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
• Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.
• Place biscuits on top of caramel-apple mixture in each cup.
• Place cups on large cookie sheet with sides.
• Bake 18 to 23 minutes or until golden brown.
• Place cups on cooling rack; cool 5 minutes.
• Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.
• Serve warm.

EASY UPSIDE-DOWN CARAMEL APPLE BISCUITS

Steps:

• 1. Heat oven to 350.
• 2. in a 12 inch nonstick skillet, cook butter and carmel topping over medium heat, stirring occasionally, until melted and bubbly.
• 3. str in brown sugar and apples. Cook over medium high heat for 12 to 15 minutes, stirring occasionaly, until apples are tender
• 4. meanwhile, spray 8 (12 oz.) custard cups with cooking spray.
• 5. sprinkle 1 tablespoon walnuts or pecans in each cup
• 6. spoon about 1/2 cup of caramel apple mixture evenly over nuts
• 7. open and separate busuits, gently stretch each biscuit until large enough to cover caramel apple mixture.
• 8. Place a biscuit on top of mixture in each cup
• 9. place cups on a large cookie sheet with sides.
• 10. bake 18 to 23 minutes or until golden brown
• 11. remove from oven and cool on cooling rack for 5 minutes
• 12. place heat-proof serving dish upside down on each cup and carefully turn dish and cup over to remove cakes
• 13. serve warm with ice cream if desired

APPLE-TOPPED BISCUITS

Steps:

• In a large saucepan, combine the apples, sugar, tapioca, lemon juice, cinnamon, salt and nutmeg. Let stand for 15 minutes. Cook over medium heat for 8-10 minutes or until apples are tender. , Transfer apple mixture to a greased 9-in. pie plate. Place biscuits over apples. Bake at 375° for 18-20 minutes or until biscuits are browned. Immediately invert onto a serving plate.

SWEET POTATO BISCUITS WITH PEPPERED PORK LOIN, APPLE MUSTARD BUTTER AND SALAD

Steps:

• For the sweet potato biscuits: Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda and cayenne. Using a pastry cutter or your hands, cut in the chilled butter until the mixture resembles coarse meal.
• Stir together the sweet potato and buttermilk in a separate bowl until smooth. Make a well in the dry ingredients and pour in the sweet potato mixture. Add the raisins and combine until it just comes together. Be very careful to not over mix.
• Turn the dough onto a floured surface and knead until it comes together. If the dough is too sticky, work in up to 1/4 cup additional flour. Shape into a disk and pat to an even 1- to 1 1/2-inch thickness. With a floured 3-inch round biscuit cutter, cut out biscuits. Gather together scraps, and repeat to cut out more biscuits.
• Butter a baking sheet and place each biscuit 1/2 inch apart. Brush with melted butter and bake until golden brown, 20 to 25 minutes.
• Reduce the oven temperature to 350 degrees F.
• For the peppered pork loin: In a small bowl, stir together the sorghum, salt, black pepper, crushed red pepper and oil. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Rub the pork loin with sorghum and spice mixture, coating evenly. Roast until the internal temperature is 140 degrees F, about 45 minutes. Remove from oven and let rest for 10 minutes.
• For the apple mustard butter: Place the apple chunks in a large, heavy-bottomed pot over low heat. Cook, uncovered, for 1 1/2 hours, stirring occasionally. Add the brown sugar, cinnamon and allspice. Continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes. Remove from the heat and stir in the mustard. (Or if using applesauce, place in a heavy bottomed pot with the sugar and spices and cook until it is thick, 30 minutes or so.)
• For the salad: Toss the arugula, tomatoes and sunflowers seeds in a large bowl. Drizzle with lemon juice and olive oil and season with salt and pepper. Top with the shaved cheese.
• To serve: Split the sweet potato biscuits and spread the apple mustard butter on both sides. Thinly slice the pork loin and place on each of the bottom biscuits. Top with the other biscuit halves and serve with salad on the side.
• Recipe courtesy of Damaris Phillips

CARAMEL APPLE BISCUITS

Steps:

• Bake biscuts according to package directions.
• Mix 2 tablespoons of butter, oats, and 1/4 of each.
• sugar and place on top of biscuts. Return to oven and bake for 3 minutes.
• In a saucepan, melt 2 tablespoons butter; add apples and remaining 1/4 of each sugar. Cook until apples are tender.
• Combine apple juice (or water) and cornstarch. Add to apples and simmer until sauce thickens.
• Place biscuts on serving plates and spoon apples and caramel sauce on top. Goes excellent with a nice scoop of vanilla ice cream! Sometimes I add a teaspoon of cinnamon to the oat and butter mixture for a twist!

APPLE COBBLER WITH CHEDDAR CHEESE BISCUITS

Steps:

• Preheat oven to 375°F Place a rack in the bottom third. Butter a 3-quart baking dish.
• Rub the brown sugar, cornstarch, sea salt and cinnamon together in a large bowl, breaking up clumps. Add apples and toss well to coat. Gently stir in lemon juice. Let stand at room temperature for 15 minutes until juices begin to release. Stir again, then pour into prepared baking dish. Cut butter into small cubes and scatter over apples.
• Cover pan with foil and bake 20 minutes.
• Meanwhile, whisk flour, 1 tbsp sugar, baking powder and sea salt together. Add cheese and toss until coated. Form a well and add buttermilk. Stir with a fork, a rubber spatula, or your hand, until ingredients just come together; the dough will be shaggy and wet. If dough seems dry, add more buttermilk, 1 tbsp at a time, until it reaches the proper consistency.
• Remove pan from oven and remove foil. Scoop dough into 1/4-cup portions, about 9 scoops. Distribute evenly over fruit. Return pan to oven and bake another 30-40 minutes, or until the apples are tender, the juices bubbling, and the biscuits browned.

APPLE CIDER BISCUITS

Steps:

• In a bowl, combine the flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cider just until moistened. Turn onto a lightly floured surface and knead 8-10 times. , Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. Sprinkle with cinnamon; pierce tops of biscuits with a fork. , Bake at 425° for 12-14 minutes or until golden brown. If desired, serve with honey.

BACON-APPLE CIDER BISCUITS

Steps:

• In a large bowl, combine the first 6 ingredients. Cut in 7 tablespoons butter until mixture resembles coarse crumbs. Add bacon. Stir in cider just until combined., Turn onto a lightly floured surface; knead 8-10 times. Roll into a 10x6-in. rectangle. Melt remaining butter; brush over dough. Sprinkle with cinnamon. , Cut into 8 rectangles. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown. Serve warm.

BISCUITS WITH APPLE CRISP JAM

Steps:

• Preheat the oven to 375 degrees F.
• Core and peel the apples, then cut them each in half and each half into thin slices. Put them in a bowl with the molasses, cinnamon, ginger, lemon zest and juice, 1 tablespoon brown sugar and 1/2 teaspoon salt. Toss to blend.
• Combine the flour, nutmeg, remaining brown sugar and remaining 1/2 teaspoon salt in another bowl. Add cubed butter and break it up with your fingers, integrating the flour with the butter.
• Grease the bottom and sides of a shallow rectangular 6-by-12-inch baking dish with the remaining tablespoon butter. Layer the apples in the dish evenly with the flour mixture. Place the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife, 35 to 40 minutes. Let cool.
• Break up Cream Biscuits into large chunks. Layer into a bowl or large jar, so that layers of fruit, topping and biscuits are stacked on top one another.
• Preheat oven to 350 degrees F.
• Sift together the flour, baking powder, granulated sugar and salt in a large bowl. Add the cream to the dry ingredients. Use your hands to mix the dough, taking care that all ingredients are well blended. Turn the dough out onto a lightly floured surface and pat down with floured hands until it is about 1-inch thick. (If the outside edges start to show cracks, cup the outer edge with your hands and push the dough towards its own center.)
• Lightly flour a knife (to avoid sticking as you cut) and slice the dough into 1 1/2-inch squares. Reflour the knife each time you make a cut.
• Arrange the biscuits with some distance between each on a nonstick baking sheet or one lined with a sheet of parchment. Bake until they start to brown lightly, 15 to 18 minutes.

APPLE CHEDDAR BISCUITS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil or cooking parchment paper. Place apple slices in single layer on cookie sheet. Bake 8 to 10 minutes or until lightly browned and slightly dry to the touch. Cool; chop apples.
• In medium bowl, stir Bisquick mix, buttermilk, salt and pepper until soft dough forms. Set aside 2 tablespoons of the cheese. Add chopped apples and remaining cheese to dough; stir until incorporated.
• Place dough on work surface sprinkled with additional Bisquick mix; knead 10 times. Roll dough into 1/2-inch-thick square. Cut into 9 biscuits. Sprinkle with reserved cheese. Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Serve warm.

UPSIDE-DOWN CARAMEL-APPLE BISCUITS

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly. Stir in brown sugar and apples. Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
• Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with CRISCO® Original No-Stick Cooking Spray. Sprinkle 1 tablespoon pecans in each cup. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
• Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture. Place biscuits on top of caramel-apple mixture in each cup. Place cups on large cookie sheet with sides.
• Bake 18 to 23 minutes or until golden brown. Place cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes. Serve warm.

SWEET POTATO BISCUITS WITH PEPPERED PORK LOIN, APPLE MUSTARD BUTTER AND SALAD

Steps:

• For the sweet potato biscuits: Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda and cayenne. Using a pastry cutter or your hands, cut in the chilled butter until the mixture resembles coarse meal.
• Stir together the sweet potato and buttermilk in a separate bowl until smooth. Make a well in the dry ingredients and pour in the sweet potato mixture. Add the raisins and combine until it just comes together. Be very careful to not over mix.
• Turn the dough onto a floured surface and knead until it comes together. If the dough is too sticky, work in up to 1/4 cup additional flour. Shape into a disk and pat to an even 1- to 1 1/2-inch thickness. With a floured 3-inch round biscuit cutter, cut out biscuits. Gather together scraps, and repeat to cut out more biscuits
• Butter a baking sheet and place each biscuit 1/2 inch apart. Brush with melted butter and bake until golden brown, 20 to 25 minutes.
• Reduce the oven temperature to 350 degrees F.
• For the peppered pork loin: In a small bowl, stir together the sorghum, salt, black pepper, crushed red pepper and oil. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Rub the pork loin with sorghum and spice mixture, coating evenly. Roast until the internal temperature is 140 degrees F, about 45 minutes. Remove from oven and let rest for 10 minutes.
• For the apple mustard butter: Place the apple chunks in a large, heavy-bottomed pot over low heat. Cook, uncovered, for 1 1/2 hours, stirring occasionally. Add the brown sugar, cinnamon and allspice. Continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes. Remove from the heat and stir in the mustard. (Or if using applesauce, place in a heavy bottomed pot with the sugar and spices and cook until it is thick, 30 minutes or so.)
• For the salad: Toss the arugula, tomatoes and sunflowers seeds in a large bowl. Drizzle with lemon juice and olive oil and season with salt and pepper. Top with the shaved cheese.
• To serve: Split the sweet potato biscuits and spread the apple mustard butter on both sides. Thinly slice the pork loin and place on each of the bottom biscuits. Top with the other biscuit halves and serve with salad on the side.

OATMEAL BISCUITS WITH APPLE BUTTER YOGURT

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Combine the flour, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. With your hands, cut in the butter until the butter resembles small pebbles. Make a well in the center of the mixture and pour in the milk. Mix until a dough starts to form, then knead gently, 4 to 5 times, until smooth.
• Pat the dough out to 1-inch thick. Cut out biscuits, using a 2-inch biscuit cutter, and transfer to a baking sheet.
• Brush the biscuits with the melted butter. Transfer to the oven and bake until golden brown, 18 to 20 minutes. Remove from the oven and allow the biscuits to cool for 5 minutes.
• Meanwhile, mix together the yogurt and apple butter in a bowl.
• Top the biscuits with apple butter yogurt and chopped apples. Serve immediately.

CARAMEL-APPLE BISCUITS

Steps:

• Heat oven to 350. Lightly spray 8 ramekins w/ cooking spray.In lg skillet, cook butter and caramel topping over med-high heat, stirring, until melted & bubbly.
• Stir in brown sugar & apples. Cook about 15 min or until apples are tender. Sprinkle 1 tbsp chopped pecans in each ramekin cup.Spoon 1/3 cup appl-caramel sauce over pecans.
• Separate biscuits and stretch to fit over the cups.Place cups on a baking sheet. Bake about 18 min, or until golden brown. Place a plate over each cup and genttly turn up-side down, so that cake is on the plate. Serve warm.

CARAMEL APPLE BISCUITS

Steps:

• To make the caramel: Place the sugar in a 2-quart heavy saucepan (preferably light colored). Add the water and salt. Cook over medium heat, stirring once or twice, until the sugar is dissolved. Bring to a boil, and cook without stirring until the sugar begins to caramelize (become light to medium brown), which will take about 8 minutes. If using a thermometer, cook the sugar until it's between 350°F and 360°F. 2) Remove the pan from the heat and slowly pour in the heavy cream; the mixture will boil up, so be careful. Return the pan to the heat and stir until smooth. Use more cream for a thinner sauce, the smaller amount if you want it thicker.3) To prepare the walnuts: Place a medium skillet over medium heat. Melt the butter and add the walnuts. Cook, stirring occasionally, until the nuts are barely starting to brown; this can happen quickly, so keep an eye on them. Sprinkle the sugar over the nuts and stir; add the boiled cider or maple syrup and stir again to coat the nuts. Sprinkle with salt and a pinch of cayenne. When the nuts are coated, remove from the heat and spread on a baking sheet or piece of parchment to cool.4) To make the biscuits: Preheat the oven to 425°F. In a medium bowl, whisk together the self-rising flour and brown sugar. Work in the butter until it's in small pieces. Combine the boiled cider with the smaller amount of milk and add to the flour mixture, stirring until the flour is evenly moistened. Dribble in more milk, if necessary, to bring the dough together. Use a bowl scraper to fold the dough over on itself a few times to bring it together. 5) Turn the dough out onto a piece of parchment paper, pat it into a 6" to 6 1/2" circle (about 3/4" thick), and cut into circles with a 2" cutter. Pile any scraps on top of each other, fold twice to bring them together, and cut the remaining dough; you should get 8 to 10 biscuits.6) Place the biscuits on a baking sheet, leaving 2" between them. Bake for 14 to 16 minutes, until they're light golden

APPLE CINNAMON BISCUITS

Steps:

• Preheat the oven to 450° F and prepare 2 baking sheets if you are doing small biscuits. Combine all biscuit ingredients in a medium bowl and turn out onto board "floured" with Biquick mix. Knead 10 times. Roll out the dough to about a half inch thickness and cut with a biscuit cutter. I used the smallest from my set (1 1/2 inch I believe) for a more bite-size biscuits.
• Bake for 10 minutes. About halfway through, rotate the pans 180° and switch the pans on the racks. The biscuits are done when they are a golden brown. Remove from the oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool.

APPLE CIDER BISCUITS

Steps:

• In large bowl mix flour, baking powder, sugar and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Stir in apple cider until soft dough forms and leaves sides of bowl.
• Turn out on floured surface. Knead into a ball and pat out to 1/2 inch thickness.
• Cut into biscuits. Place 1 inch apart on ungreased cookie sheet.
• Sprinkle with cinnamon. Prick with fork.
• Bake 12 to 15 minutes at 450 degrees.
• Cool on rack.