Caramel Apple Biscuits

Looking for a seasonal dessert that’s easy to make? Skip the dough-making and try this recipe! Using a can of biscuit dough, these caramel apple biscuits are simple to assemble and bake. Simply top them with caramel and chopped walnuts after baking and enjoy!


Prepare the Apples

We all know the century-old trick of adding lemons to your apples to prevent them from browning. But did you know that a little lemon can brighten up the flavor, as well? By adding an extra teaspoon of lemon juice, there’s a bit of acidity to balance out its sweetness. If you don’t use an apple corer (which I don’t), there’s an easy trick to getting your apples cut, seeded, and diced in just a few minutes. And, spoiler, I don’t peel my apples for this recipe!

  • Slice the apples in quarters. Cut them in half and then in half, again.
  • Place the quarters on a secure cutting board. At a 45º angle, slice the inside of the apples to remove the core.
  • Add the quartered apples to a mixing bowl and toss with half the lemon juice.
  • Continue to dice the apples.
Bowl of green Granny Smith apples cut into quarters. A bottle of lemon juice hovers above, squeezing juice onto the apples.

Choosing your apple spices

Depending on the time of year, you may want to choose a set of spices over another. For Fall, I always go classic cinnamon. As we move into the Winter, I add more warmth to the spices. A few variations of the spices include:

  • Cinnamon and nutmeg
  • Cinnamon and clove
  • Allspice
  • Pumpkin pie spice
Bowl of green apples diced and covered with a heap of sugar and cinnamon spices before being baked.


Prepare the Biscuit Dough

Because you’re using premade biscuit dough, this is relatively simple. To make things easy, start by cutting parchment paper into eight squares about twice the size of the pre-cut biscuits. This allows you to stack the dough after you’ve rolled it out, without sticking to one another. Try this method of rolling out and preparing the dough:

  • Cut parchment paper into squares.
  • Separate pre-cut biscuits from the can of dough.
  • On a wooden cutting board or butcher block, roll out biscuits to about twice their size.
  • Work with dough fresh from the refrigerator to avoid sticking (you shouldn’t need to flour the surfaces).
  • Cover each rolled out biscuit with a piece of parchment paper and set aside.


biscuit dough rolled out into a circle on to of wooden cutting board with grey marbled rolling pin the background
Rolled out biscuit dough

Assemble the Caramel Apple Biscuits

Ready for the fun part? Assembling the caramel apple biscuits is probably my favorite part of this recipe. You can prepare the caramel while they bake, but we’ll cover that later. For the assembly, you’ll need:

  • Large sheet pan
  • Parchment paper
  • Large spoon
  • Apple mixture
  • Rolled-out biscuits
  • Mesh sieve
  • Additional mixing bowl

Start by keeping your biscuit dough on the parchment paper. This will make it easier to arrange them on the sheet pan. Pour the spiced apples into a mesh sieve, reserving the liquids left behind. You’ll want to use this during assembly.


rolled out biscuit dough topped with diced apples in cinnamon on top of a wooden cutting board to make caramel apple biscuits
Fill the biscuits with apple mixture before assembly


Place the apples into your additional mixing bowl. Using a large spoon, scoop your apple mixture onto the center of the dough. Add a teaspoon of the liquid onto the top of the apples and start wrapping the dough. If you’ve ever made Bao, it’s very similar.


  • Bring opposite edges of the biscuit dough together (like you’re making a taco) and pinch.
  • Continue this method until the biscuits are completely secured.
  • When you’ve finished assembling all the biscuits, flip them upside down and arrange on the sheet pan about 2 inches apart.
  • Drizzle a teaspoon of reserved apple liquids over the top of each biscuit.
  • Bake according to the recipe below and continue to make the caramel.


biscuits filled with apples and pinched closed like bao before being baked
Pinch the biscuits closed before turning over and baking

Prepare the Caramel

Ok, let’s be clear about one thing. Making homemade caramel is not always as easy as it sounds. It can be very temperamental and can burn in a matter of seconds. However, if you’re up for it or you’re already a caramel-making master (congratulations), proceed. You can always use storebought caramel, you will not be judged!


ball jar of caramel with a vintage spoon inside and caramel dripping down the jar
Don’t hesitate to try making your own caramel!


I follow the Broma Bakery caramel recipe, but I’ll share some tips from my experience.

  • When instructed to gently swirl the sauce pan, really be gentle. Any sugar that creeps its way up the pan can burn and ruin your caramel.
  • Substitute coconut cream for heavy cream to make this (mostly) dairy-free (with the exception of butter).
  • Use a glass jar to store caramel, allowing it to cool.
  • Set aside until the caramel apple biscuits are ready.


caramel on a spoon is drizzle over a freshly baked caramel apple biscuit
Don’t skimp out on the caramel drizzle!


overhead view of sheet pan with two rows of caramel apple biscuits topped with chopped pecans and a jar of caramel in the background
Caramel apple biscuits are ready to enjoy!

Alright, you’re ready to get baking!

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Caramel Apple Biscuits


Easy to make caramel apple biscuits use pre-made biscuit dough for quick assembly, baking, and enjoyment!



1 can biscuit dough

3 Granny Smith apples

1 tbsp + 1 tsp lemon juice

1/3 cup + 1 tbsp sugar

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp salt

1 tbsp unsalted butter, melted

1/2 cup chopped pecans


  1. Preheat oven to 350º
  2. Rinse off apples and slice into quarters. Remove the seeds and core.
  3. In a mixing bowl, toss apples together with 1 tbsp lemon juice.
  4. Dice apples into small cubes and return to mixing bowl. Add remaining lemon juice and toss together.
  5. Add sugar, spices, and salt to apples and mix together. Set aside.
  6. Remove biscuit dough from the refrigerator and separate.
  7. On a secure surface, sprinkle sugar over biscuits and roll out to twice their size.
  8. Cut parchment paper into squares and place between biscuits, stacking them on top of each other.
  9. Strain apples from the residual liquid and reserve in a small bowl.
  10. Add melted butter to the apples and spices and combine well.
  11. Line a sheet pan with parchment paper and begin assembling the biscuits.
  12. Spoon apple mixture into the center of biscuit dough. Drizzle 1 tsp of liquid over the top of apples.
  13. Pinch biscuits closed and flip over. Arrange on sheet pan 2 inches apart.
  14. Brush remaining liquid from apples over the top of the biscuits.
  15. Bake 14-16 minutes, or until tops of biscuits are golden brown and baked through.
  16. Let cool and top with caramel sauce and chopped pecans.

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