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Biscuit pieces and cinnamon apples are layered in a Bundt pan. Check the inner dough near the tube before unmolding.
Ingredients and measurements
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 medium Granny Smith apples, peeled, cored, and diced
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 cans refrigerated biscuits, 16.3 ounces and 8 biscuits each
- 1 cup confectioners' sugar; 2 to 3 tablespoons whole milk, room temperature
Preparation and cooking
- Stage 1
Heat oven to 350°F and grease a 10-inch Bundt pan with capacity for the batch. Toss apples with the first cup brown sugar and cinnamon.
- Stage 2
Mix the second cup brown sugar with melted butter. Cut sixteen biscuits into six pieces each and coat in that mixture.
- Stage 3
Layer apples and biscuits as three apple layers around two biscuit layers, leaving headroom. Bake around forty-five minutes, continuing until inner dough is fully baked; shield the top if it browns first.
- Stage 4
Rest ten minutes, then carefully invert onto a rimmed serving plate. Mix powdered sugar with milk added gradually and glaze after the hottest steam escapes.
This revision specifies two 16.3-ounce, eight-count cans. Other sizes change the amount of dough and pan fill.
Which biscuit packages?
Pull apart a small inner section near the tube. Brown outer pieces can conceal a raw, compressed center.
Where should I check?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Which biscuit packages?
This revision specifies two 16.3-ounce, eight-count cans. Other sizes change the amount of dough and pan fill.
- Where should I check?
Pull apart a small inner section near the tube. Brown outer pieces can conceal a raw, compressed center.