Apple Pie Buttermilk Biscuits
Prep Time
Cook Time
Total Time
Type of recipe: Scones & Biscuits
Cuisine: American
Yield: 12
(All ingredients must be at room temperature unless otherwise noted)
For the Apple Pie Filling:
  • 1 Fuji large apple
  • 1 tablespoon (15 g) unsalted butter
  • 2 tablespoons (30 g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cornstarch
For the Biscuit Dough:
  • 2 cups (160 g) self-rising flour
  • ¼ cup (55 g) unsalted butter, cold and cut into small dice
  • 2 tablespoons (25 g) granulated sugar
  • ½ teaspoon salt
  • ⅔ to ¾ cup (160-180 ml) buttermilk, cold
For the Topping:
  • 1 large egg, beaten
  • 2 tablespoons (25 g) granulated sugar
  • ½ teaspoon ground cinnamon
Apple Pie Filling:
  1. Wash, peel, cored, and sliced the apple very thin.
  2. Place butter in a medium size saucepan or skillet over medium heat to melt.
  3. Add the sliced apples and stir until coated with the melted butter.
  4. Sprinkle with cinnamon, and brown sugar and toss with a wooden spoon to coat until the sugar is melted over the apples for about 2 to 4 minutes. The apples will be tender but they won't be cooked through. Remove from heat and let cool.
Biscuit dough:
  1. Preheat oven (electric) to 425ºF (220ºC).
  2. Line a baking sheet with parchment paper and set aside.
  3. Place flour in a large bowl and add cold, diced butter. With your finger tips or a pastry blender quickly break the butter down into the flour. You don't need to be really thorough here; it should look like a sandy irregular mixture, with some bits of butter in different sizes. So the less you work on it the flakier your biscuits will be.
  4. Stir in the granulated sugar and the salt to combine.
  5. Create a well in the center of the butter and flour mixture and add ⅔ cup (160 ml) buttermilk. Dredge the dough and your hands with a little flour, then fold the dough over 2-3 times without kneading just until well moistened and holds together easily. At first, biscuit dough will be rather sticky but it will get a little smoother as you go through. Final biscuit dough should be soft and moist. If necessary, add the remaining buttermilk until no more traces of flour are left.
  6. Place dough onto a floured work surface and shape the dough into a ball and then gently pat it into a small, coarse rectangle.
  7. With a floured rolling pin, roll out the dough into a rectangle about ½-inch (1 cm) thick, and 7 x 10-inches (18 x 25 cm).
  8. Place cooled filling evenly over half of dough rectangle except for ½-inch (1 cm) on the edges and fold the bare side of the dough over the filling.
  9. Gently press the edges to seal in the apple pie filling and pat the dough into a 6 x 8-inch (15 x 20 cm) new rectangle.
  10. Slice the dough into 12 squares with a large sharp knife and transfer each biscuit with a flat spatula onto the lined baking sheet, about 2-inches (5 cm) apart.
  1. In a small bowl, whisk together sugar and cinnamon.
  2. Using a pastry brush, brush each biscuit top with the beaten egg and generously sprinkle with the cinnamon and sugar mixture.
  3. Bake for 12 to 14 minutes until the biscuits are risen and golden brown.
  4. Remove from the oven and serve warm or at room temperature.Cool completely before storing in an airtight container.

    Firma Rosa M Lillo

- Biscuits are best enjoyed within two days of baking, but only if you can make it through 48 hours without cleaning the entire plate.
- National buttermilk biscuit day: May 14th.
- National biscuit day: May 29th.
Recipe by Pemberley Cup & Cakes at