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These Apple Cinnamon Biscuits are a delicious and easy-to-make treat that everyone will love! These biscuits are perfect for breakfast, brunch, or as a late-night snack during the fall season.
Normally when I make biscuits, I roll them out on a floured surface, then use a biscuit cutter and dirty a lot of dishes. So naturally, while developing this recipe, I was headed in that direction.
However, I wanted to make this recipe even easier since we have an extra step to peel, chop, and cook apples. That’s why I made this a drop biscuit recipe. Scoop, bake, and wait.
Creating some of the best cinnamon biscuits ever! With fewer dirty dishes.
These beauties are everything you could want in a fall-season biscuit and more. Soft, moist, and fluffy, with a hint of cinnamon and tender bites of apple, they’re perfect for any occasion.
Apple and cinnamon are always excellent together, creating food memories with flavors everyone love.
Key Ingredients
This biscuit recipe is simple and requires only a few ingredients you probably already have in your kitchen. You can whip them up in under 30 minutes for breakfast or dessert.
Apples
My go-to baking apples are honeycrisp and granny smith. I love the sweet and tart flavors.
Flour
Without all-purpose flour, homemade biscuits will never turn out right. Flour provides the structure.
Baking powder
Every time I make biscuits, baking powder and baking soda go in the dry mix. The baking powder gives height and baking soda helps with texture.
Sugar
You need granulate and powdered sugar for this recipe. My go-to brand is Imperial Sugar because it’s local to Texas, non-gmo and kosher.
Ground Cinnamon
You cannot have cinnamon biscuits without cinnamon. Using fresh cinnamon would make these apple biscuits special.
Butter
I only use unsalted butter in my homemade biscuits recipe to control the amount of salt in my food.
Buttermilk
In my mind, it’s not a good biscuit without buttermilk.
Vanilla
You can taste a huge difference when your icing doesn’t have vanilla extract, and that’s because powdered sugar contains cornstarch.
How to Make the best cinnamon apple biscuits recipe
My apple biscuits are perfect for breakfast in the fall because fresh seasonal apples are baked in, and the vanilla glaze is the best addition.
Step 1: Preheat oven to 450°F/232°C oven. Cooking your apples in a dry skillet for 3 minutes will remove a good bit of moisture, so the final cinnamon biscuits do not become soggy while baking. Cool the apples while you make your biscuit dough.
Step 2: In a large bowl, combine dry ingredients, flour, sugar, sugar, baking powder, baking soda, cinnamon and salt. Blend the cold butter into the flour by hand or with a pastry blender until it resembles coarse cornmeal. Add the apples and buttermilk.
Step 3: Stir until a soft dough is formed; the mixture shouldn’t be sticky. Scoop biscuits out with ¼ cup or 2 oz. cookie scoop onto a parchment paper lined baking sheet; bake for 15 minutes until golden brown. Sometimes I like to bake them in a cast-iron skillet.
Step 4: While the biscuits are baking, combine all ingredients for the vanilla glaze in a medium bowl until smooth. Spoon over warm biscuits and serve warm immediately.
Pro Recipe Tips & Tricks
Here are a few things to keep in mind to make this recipe over and over again.
- Peeling apples are tedious, so sometimes I do it hours before using them. Cover the peeled and sliced apples with water with 1 teaspoon of fresh lemon juice for 3-4 apples. Lemon juice keeps the apples from oxidating (turning brown).
- Baking powder and baking soda lose their potency over time, so replacing unused open containers with fresh ones is important. If you haven’t baked in a while, start with new cans.
- Always use cold butter in biscuits. Melted butter will yield flat biscuits unless you chill the dough in the fridge for a few hours to harden.
- I prefer to use a cookie scoop or dry measuring cup when portioning my biscuit dough. This ensures that each biscuit is the same size and cooks evenly.
- Apples release a lot of moisture as they bake or cook down. It’s always important to pre-cook your apples before baking them.
- Ground cinnamon is best for about 6 months after opening, but we’ve all found a bottle hiding past the expiration date. Give it a sniff, and use it if it still has a strong cinnamon aroma.
- Keeping your cinnamon and cinnamon sticks in the freezer extends the shelf life.
- You can use any type of milk you like in this recipe; regardless if it’s evaporated milk or non-dairy milk, it can be used in the recipe.
- The best buttermilk is Bulgarian. Low-fat works, but fat equals flavor!
- Don’t overmix the dough; stir until you cannot see streaks of flour.
- Almond extract is a perfect swap for vanilla extract in the vanilla glaze.
- You can use gluten-free flour as a swap for the all-purpose flour.
- If you use salted butter in the recipe, omit the salt from the flour mixture.
- Try using light brown sugar or dark brown sugar as a replacement for granulated sugar.
FAQs
Here are the most asked questions about making cinnamon apple biscuits from scratch.
A biscuit gets its height from three places cold butter, baking powder, and baking soda.
As the butter releases steam, helping the two leaveners release their gases creates a tall, soft, tender homemade biscuit.
These cinnamon apple biscuits are best 3 days after baking but place biscuits in an airtight container in the fridge for 7 days. Once the biscuits cool completely, place them in a freezer storage bag for 3 months.
Slice biscuits in half before reheating in a 350°F oven for 5-7 minutes or until hot.
More Biscuit Recipes
I love biscuits, and here are some of my favorites.
- Garlic Chive Cheddar Buttermilk Biscuits
- Red Velvet Biscuits
- Buttermilk Biscuits and White Sausage Gravy
- Southern Buttermilk Biscuits
- Big Easy Chicken Sandwich
Latest Recipe Video:
Before You Begin
If you’re looking to get in and out of the kitchen, being organized is key; here are the steps I use.
Step 1: Preheat your oven while you get all the ingredients for the apple biscuits out.
Step 2: Measure everything out to move faster.
Step 3: Place your parchment paper or foil on your baking sheet.
Step 4: Start following the recipe and prepare these amazing apple biscuits with vanilla icing you’ve ever had.
I think biscuits are always a great idea. Give these cinnamon apple biscuits a try if you’re in the mood for something delicious and a little different. All you need are a few simple ingredients and a little time to prepare, and everyone will love them. So try out this recipe today!
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Apple Cinnamon Biscuits
Ingredients
Apple Cinnamon Biscuits:
- 7 oz honeycrisp or granny smith apples washed, cored, chopped medium
- 2 ¼ cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon Imperial Sugar granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 stick cold unsalted butter cut into tablespoons
- 1 cup buttermilk cold
Vanilla Glaze:
- 1 ¼ cup Imperial Sugar powdered sugar + 2 tablespoons
- 3 tablespoons milk
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Apple Cinnamon Biscuits: Preheat oven to 450°F. In a small skillet over high heat, cook apples for 3 minutes in a dry skillet.
- In a large bowl add flour, baking powder, sugar, cinnamon, baking soda and salt stir together with hand. Crumble butter into flour and with your hands until it resembles coarse cornmeal. Make a hole in middle then pour in apples and buttermilk.
- Mix until a dough is formed, scoop biscuits out with ¼ cup or 2 oz. cookie scoop on to a foiled lined baking sheet; bake for 15 minutes until golden brown.
- Vanilla Glaze: While biscuits bake, in a medium bowl combine all ingredients until smooth. Spoon over warm biscuits and serve immediately.
Notes
- Peeling apples are tedious, so sometimes I do it hours before using them. Cover the peeled and sliced apples with water with 1 teaspoon of fresh lemon juice for 3-4 apples. Lemon juice keeps the apples from oxidating (turning brown).
- Baking powder and baking soda lose their potency over time, so replacing unused open containers with fresh ones is important. If you haven’t baked in a while, start with new cans.
- Always use cold butter in biscuits. Melted butter will yield flat biscuits unless you chill the dough in the fridge for a few hours to harden.
- I prefer to use a cookie scoop or dry measuring cup when portioning my biscuit dough. This ensures that each biscuit is the same size and cooks evenly.
- Apples release a lot of moisture as they bake or cook down. It’s always important to pre-cook your apples before baking them.
- Ground cinnamon is best for about 6 months after opening, but we’ve all found a bottle hiding past the expiration date. Give it a sniff, and use it if it still has a strong cinnamon aroma.
- Keeping your cinnamon and cinnamon sticks in the freezer extends the shelf life.
- You can use any type of milk you like in this recipe; regardless if it’s evaporated milk or non-dairy milk, it can be used in the recipe.
- The best buttermilk is Bulgarian. Low-fat works, but fat equals flavor!
- Don’t overmix the dough; stir until you cannot see streaks of flour.
- Almond extract is a perfect swap for vanilla extract in the vanilla glaze.
- You can use gluten-free flour as a swap for the all-purpose flour.
- If you use salted butter in the recipe, omit the salt from the flour mixture.
- Try using light brown sugar or dark brown sugar as a replacement for granulated sugar.
