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Refrigerated biscuits bake under a measured can of apple filling. Package sizes are specified so the fruit-to-dough balance is clear.
Use a 16.3-ounce eight-count biscuit can and a 21-ounce apple-pie-filling can for this specified revision.
Ingredients and measurements
- 1 can refrigerated buttermilk biscuits, 16.3 ounces, 8 count
- 1 can apple pie filling, 21 ounces
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 120 grams butter, melted
- 60 grams confectioners' sugar
- 15 milliliters milk
Preparation and cooking
- Stage 1
Heat oven to 375°F and grease a baking dish that holds eight biscuits with room to expand. Mix brown sugar, cinnamon and nutmeg.
- Stage 2
Dip biscuits in melted butter, coat with spice sugar and arrange in the dish. Chop large apple-filling pieces and mix with vanilla.
- Stage 3
Spread filling over biscuits and add remaining spice sugar and butter. Bake about thirty-five minutes, checking the center biscuits and their undersides are fully baked; extend and shield as needed.
- Stage 4
Rest briefly, then mix confectioners sugar with milk and drizzle. Serve warm, allowing the filling to cool enough to eat.
Fruit and butter can keep the lower dough moist after the visible top has browned.
What package sizes?
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.
Why check underneath?
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.
Storage and serving
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
- What package sizes?
Use a 16.3-ounce eight-count biscuit can and a 21-ounce apple-pie-filling can for this specified revision.
- Why check underneath?
Fruit and butter can keep the lower dough moist after the visible top has browned.