Instructions
1. Prepare the Apple Filling
- In a skillet over medium heat, melt 1 tbsp butter (if using).
- Add the diced apples, sugar, and cinnamon.
- Cook for 3–5 minutes until the apples are slightly softened. Remove from heat and let cool.
2. Make the Biscuit Dough
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in milk until just combined—don’t overmix.
3. Assemble the Biscuits
- Turn dough onto a lightly floured surface and roll out to about ½-inch thickness.
- Cut biscuits using a round cutter.
- Place a spoonful of apple filling in the center of half of the biscuits.
- Top with the remaining biscuits and gently press edges to seal.
4. Bake
- Place biscuits on the prepared baking sheet.
- Optional: Brush tops with a little milk or melted butter and sprinkle with cinnamon sugar.
- Bake for 12–15 minutes, until golden brown.
5. Serve
- Serve warm, optionally with a drizzle of glaze or a dusting of powdered sugar.
Tips:
- You can use pie apples like Granny Smith or Honeycrisp for a firm, slightly tart filling.
- For a faster version, you can use pre-made biscuit dough and just add the apple-cinnamon mixture inside.
- These biscuits are best eaten the same day but can be stored in an airtight container for 1–2 days.
If you want, I can also give a 5-minute apple pie biscuit mug cake version for a single-serving treat when you just need one quick dessert.
Do you want me to share that quick mug version?
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