This is a dish that I have been making for quite some time. I LOVE this this recipe. It is so delicious and pretty easy to make. It is a play on sweet biscuits, apple pie, and apple bake. It turns out delicious every time I make it and I know it is a failsafe breakfast for my family. I love making big batches of this and freezing some so I can take out what I want and heat it up. I love having this on hand in my freezer or fridge especially during the colder months. So, If you love apple pie and biscuits you are going to love this one!
As always, there will be subs and other info at the bottom of the recipe so you can use what you have on hand for this dish. So let’s get started.
2 cups flour
1/4 cup powdered milk
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
1/4 cup crisco
1 cup buttermilk
1 tsp vanilla
1 large can of apple pie filling, diced small with kitchen shears
1/2 cup butter, melted
1/2 cup brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup powdered sugar
2-3 tbsp milk or water
1/2 cup pecans, chopped
- Preheat your oven to 425*
- Butter a 12×9 inch pan and set aside.
- In a bowl combine the flour, powdered milk, sugar, baking soda, baking powder, and salt. Mix really well.
- Add in the crisco and use a fork or pastry blender to cut in the crisco into the flour. Mix until you get a pea size crumbles in the mixture.
- Add the vanilla to the buttermilk and mix. Add the buttermilk mixture to the flour and stir until just combined. About 5 or 6 times. Pour the mixture onto a floured surface and pat out and fold it over and pat out again. Do this about 3 o r 4 times before patting out to about 1/4 to 1/2 inch rectangle.
- Spread a little bit of butter onto the biscuit dough and then spread on about half of the apple pie filling. Spread the mixture out evenly over the dough. Leave a bit of a border around the dough. Gently roll it up like a cinnamon roll. It will be a bit messy but that is ok. Just press it back together if need be.
- Once you have this accomplished, lol, go ahead and cut the biscuit roll into 1/2 inch pieces. Place into the 12×9 inch buttered dish. Use a big enough pan to hold the biscuits in when rising during the baking process. They will expand a lot in the oven so be sure to use a large pan.
- Spread on some more butter on to the biscuits.
- In a bowl combine the brown sugar, cinnamon, nutmeg, and pecans. Mix well. Sprinkle on to the biscuits evenly.
- dollop the remaining apple pie filling onto the top of the brown sugar evenly. drizzle on the remaining butter on the top and bake for 25 to 30 minutes or until the top is golden brown and the biscuits are cooked through.
- While the biscuits are cooking combine the powered sugar and milk/water in a bowl. When the biscuits are done and you have removed them from the oven, drizzle the glaze over top. Let stand 5 minutes and serve.
- If you want to use frozen biscuits let them thaw a few hours before making or over night. Place the biscuits in the pan and start at #8 on the direction list. Make sure you use a large pan preferably a 12×9 inch and don’t forget to butter the pan before placing the biscuits in the pan.
- If you want to use canned biscuits start at #8 on the directions list. Butter your pan before placing the biscuits into the pan. Use a 12×9 inch pan. If you use these two methods of frozen or canned biscuits cooking times may vary so keep an eye on them.
- You can scale up or down on this recipe just adjust cooking time accordingly.
- Yes you can omit the pecans and add other nuts or seeds if you like.
- These rise A LOT in the baking process so PLEASE use a big enough pan to allow them to expand and rise and not make a huge mess in your oven.