Joy the Baker’s Apple Pie Biscuits


Remember a couple of months ago when I told you all about Joy’s (of Joy the Baker) baking bootcamp?

This is the second of four fantastic recipes she developed with King Arthur Flour for their baking bootcamp and you guys, it is so, so good. And so easy you wouldn’t’ even believe.


I’ve followed Joy’s blog for a long time and I love all of her recipes. This is the second time I’ve made these biscuits and I could probably eat them forever. I may also have used these suckers to bribe someone into doing something for me. No shame and they certainly weren’t complaining once they had a bite of these yummy treats.


With the autumn season upon us, these are the absolute perfect thing to make. All the taste of apple pie in a super satisfying biscuit. Does it get better than that? I don’t think so.


The actually baking bootcamp challenge for this recipe ends today {make it, submit a photo on instagram, tag #bakingbootcamp}, but you all should totally still make these. You won’t be disappointed, I promise.

And I never break a promise 🙂


Apple Pie Biscuits:
Via Joy the Baker



  • 1 apple peeled, cored and sliced very thin
  • 2 tbsp. unsalted butter
  • 1 tsp. ground cinnamon
  • 2 tbsp. packed brown sugar


  • 2 cups self-rising flour
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 2 tbsp. granulated sugar
  • 2/3 to 3/4 cup cold buttermilk


  • 1 large egg, beaten
  • 2 tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • Pinch of salt


  1. Place a rack in the centre of the oven and set to 425°F. Line a baking sheet with parchment paper and set aside.
  2. To make the apples, place the butter in a medium skillet over medium heat to melt. Add the apples, cinnamon and brown sugar. Toss with a wooden spoon until the apples are coated and the sugar is melted over the apples, about 2-4 minutes. Remove from the heat and set aside.
  3. To make the biscuit dough, place the flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break butter down into the flour. Stir in the granulated sugar.
  4. Create a well in the centre of the butter and flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well moistened and it holds together well. Biscuit dough should be soft and moist. Add remaining buttermilk as needed.
  5. Use AP flour to generously dust a clear work surface. Spoon dough onto the floured surface and use your hands to gather it into a ball and gently pat into a small rectangle.
  6. Use a rolling pin to roll the dough into a rectangle 1/2-inch thick, about 7 x 10 inches. Arrange cooled apples in a single layer over half of the rolled-out biscuit dough. Fold the bare dough over the apples and gently press edges in to seal the apples. Use the palm of your hands to pat dough into 6 x 8-inch rectangle if edges are rounded.
  7. Use a sharp knife to slice dough into 12 squares. Use a spatula to place each biscuit onto prepared baking sheet, about 2-inches apart.
  8. In small bowl, whisk together sugar, cinnamon and salt.
  9. Brush each biscuit top with beaten egg and sprinkle generously with cinnamon sugar mixture.
  10. Bake for 12-14 minutes until biscuits are risen and golden brown. Remove from oven and serve warm or cool completely before storing in airtight container. Good for 2 days.



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