• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Baking Bootcamp: Apple Pie Biscuits

September 10, 2014 by Joy the Baker 113 Comments

Jump to Recipe

apple pie biscuits

Baking is all about sharing. Sharing recipes, sharing techniques, and most definitely sharing biscuits!

It’s time for our second challenge in the Baking Bootcamp series with King Arthur Flour!  You blew me away by baking the Triple Berry Braided Bread with me for our first challenge.  Hundreds of you participated and made the most lovely loaves of bread studded with summer berries.  I’m so happy you took the time to bake with me! It really means so much.  Let’s do it again, shall we!?

Apple Pie Biscuits

For this month’s Baking Bootcamp Challenge, we’re exploring King Arthur Flour’s Self-Rising Flour.  It’s a wonderfully light white flour combined with non-aluminum baking powder and salt.  It’s absolutely perfect for biscuits, pancakes, and muffins.  It’s a staple in my kitchen when it comes to perfectly fluffy, no-fuss biscuits.  Hop on this bandwagon and let’s get baking!  Below I’ll offer some alternatives for a DIY self-rising flour and a gluten-free option.  I want all of us in biscuit mode!

Here is a reminder of how Baking Bootcamp works:

Four Flours + Four Recipes Challenges + One Instagram #bakingbootcamp

+ Four Awesome Sets of Prizes!

The idea is simple!

• Make these Apple Pie Biscuits (they’re sooo delicious!) and take a picture of your creation!

• Follow @joythebaker and @kingarthurflour on Instagram

• Photograph your beautiful biscuits and post them to Instagram with the hashtag #bakingbootcamp

• When you submit a photo, you’ll be entered to win a one year supply of King Arthur Flour and a Baking Essentials box valued at $250!! Official rules and details can be found here.

I’ll be answering questions and sharing your photographs here on Joy the Baker. By entering the challenge you’ll also have amazing Apple Pie Biscuits in your kitchen, so… you really can’t lose.

Let’s get started!

Baking Bootcamp Essentials II

 1 • King Arthur Unbleached Self-Rising Flour is perfectly soft and rolls out beautifully for these tender biscuits.

2 • I use this King Arthur Flour Bench Knife just about everyday in my kitchen. It’s perfect for scraping little dough bits from the countertop… something a sponge just pitifully attacks. You might also use the bench knife to slice though the center of the rolled dough. It’s sharp too! I love this tool!

3 • Kitchen fashion is important to me. Hedley & Bennett understands my needs for a functional, durable, totally chic apron. Not too frilly. I always want to be more badass than 50’s housewife-y in the kitchen.

4 • My Cast Iron Skillets are a staple in my everyday kitchen. Some are more successfully seasoned than others, but I try to keep some cast iron specifically for savory and other just for sweets.

5 • Having Colorful Mixing Bowls is the kitchen equivalent of having a great black dress in your closet. Necessary treat.

6 • Vegetable Peelers with good finger grips to peel apples in a flash!

7 • I inherited a Marble Rolling Pin from a family friend and now I don’t know how I’ve gone without one for so long! This piece has great weight and can be chilled in the refrigerator prior to rolling to keep our doughs more amiable.

8 • Don’t skimp on good Silicone Spatulas. The ones that melt along with the butter are just infuriating.

9 • Is it normal to have a completely mismatched set of Measuring Cups, or should I just treat myself to a matching set like this? Don’t answer that…

10 • Same goes for the Measuring Spoons… it’s nice to have a full matching set.

11 • I go through Paring Knives like I go through socks.  How is it possible to have them one day and then lose them the next? I don’t know.  Clearly I have an issue.

Apple Pie Biscuits

Let’s get baking!  #bakingbootcamp

photos in this post by Jon Melendez. 

Apple Pie Biscuits

 This super easy biscuit recipe features King Arthur Flour’s Unbleached Self-Rising Flour.  I encourage you to go buy a bag and experience just how convenient it is!  Self-rising flour has a lower protein content (8.5%) than all-purpose flour (11.7%) because it’s made using a soft wheat flour rather than the hard wheat flour that makes up all-purpose flour.  The lower protein content makes the flour extra light, creating wonderfully tender biscuits.

Self-rising flour also contains non-aluminum baking powder and a dash of salt so we don’t have to deal with measuring spoons and extra additions.

How to make your own Self-Rising Flour: 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.  Of course, if using all-purpose flour, the protein content will be a bit higher. Whisk together until thoroughly combined.

How to make your own Gluten-Free Self-Rising Flour:  1 cup King Arthur Gluten-Free Multi-Purpose Flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt + 1/2 teaspoon xanthan gum.

For more on flour, check out Baking 101:  The Difference Between Baking Flours.  

Apple Pie Biscuits

Cold butter is cut into small cubes and added to the flour.  The colder the butter the better!

Apple Pie Biscuits / joy the baker and king arthur flour

Measure out the cold buttermilk before your hands get dirty.

Apple Pie Biscuits / joy the baker and king arthur flour

Using your fingers, break the butter down into the flour.

Apple Pie Biscuits

Quickly press the butter and flour in between your fingers creating little bits of butter throughout the flour.

Apple Pie Biscuits

If you work quickly, breaking down the butter into the flour will take about 4 minutes.  The result will be butter bits that are the size of oat flakes and small peas.

Apple Pie Biscuits

Add granulated sugar.

Apple Pie Biscuits

And stir the mixture together.

If that seems easy, it was!  Baking powder and salt are already in the flour!

Apple Pie Biscuits / joy the baker and king arthur flour

Add the cold buttermilk.

If you’re out of buttermilk, you can make your own buttermilk substitute using one of these feisty tips.

Apple Pie Biscuits

Begin to stir the dry ingredients into the buttermilk.

Apple Pie Biscuits

The biscuit dough will feel rather fluffy and wet.

Apple Pie Biscuits

You’re on the right track!  Once all of the dry ingredients are worked into the buttermilk (you may need to add a splash of extra buttermilk), place it in the refrigerator for just a few moments while you make the apple filling.

If you’re using your own homemade self-rising flour or gluten-free self-rising flour, you’ll want to add the full 3/4 cup of buttermilk.

Apple Pie Biscuits

Using either a paring knife or vegetable peeler, peel an apple.  I like Fuji apples for this recipe because they’re both crisp and sweet.

Apple Pie Biscuits

This is how my grandmother slices apples (and everything else), and I wonder how old I’ll be when I finally feel comfortable with this move.  Don’t be like me, or my grandmother.  Slice safely.

Apple Pie Biscuits

Add the apple slices to a skillet of melted butter.  Add cinnamon.

Apple Pie Biscuits

Add sugar, too!

Cook the apples down for just a bit to melt the sugar and meld the spices.  The apples won’t be cooked all the way through, but they’ll finish softening in the oven.

Remove the skillet from the heat and allow to cool while you roll out the dough.

Apple Pie Biscuits

Back to the biscuit dough!

Generously dust a work surface with all-purpose flour.

Apple Pie Biscuits

The dough should be moist but not overly wet.

Onto the floured surface we go!

Apple Pie Biscuits

Knead the dough three or four turns.  We want to create a cohesive dough, but not overwork the dough at all.

Apple Pie Biscuits

Use your hands to shape the dough into rough rectangle shape.

Apple Pie Biscuits

Pat it down to a 1-inch thickness.

Apple Pie Biscuits

Sprinkle a rolling pin with more all-purpose flour.

Apple Pie Biscuits

Begin to roll the dough using a firm and even pressure.  Try to keep the rectangle shape as much as possible.

Apple Pie Biscuits

Roll the dough to a 1/2-inch thickness, about 7 x 10-inches.  Move the dough around the surface a bit to ensure that it’s not sticking; this will become important later when we’re folding the dough.

Apple Pie Biscuits

Time for the apples!

Apple Pie Biscuits

Spread the apples in a mostly even layer across half of the biscuit dough.

Apple Pie Biscuits

Gently fold the dough over the apples.

Apple Pie Biscuits

Use your hands to gently press the seams together.

Apple Pie Biscuits

Use the palms of your hand to nudge and suggest the filled biscuit dough  back into an 8″ x 6″ rectangle rectangle if the edges have rounded a bit.

Apple Pie Biscuits

Be the boss.

A friendly boss, but definitely the boss.

Apple Pie Biscuits

Use a large and sharp knife to cut 12 small biscuits.  Flour the knife a bit if it gets too sticky.

Apple Pie Biscuits / joy the baker and king arthur flour

Place the biscuits on a parchment-lined baking sheet.

Apple Pie Biscuits

Beat an egg.  Lightly brush the tops of each biscuit, for browning.

Apple Pie Biscuits / joy the baker and king arthur flour

Generously sprinkle with granulated sugar and cinnamon.

Apple Pie Biscuits

Take a coffee break, but be careful that your rolling pin doesn’t roll right off the table.  The biscuits will bake up in about 12 minutes!

Apple Pie Biscuits

Now it’s your turn!  Take on the challenge! Share your beautiful biscuits with us on Instagram #bakingbootcamp. You have until October 11th  to submit your photos to be entered to win a one-year supply of King Arthur Flour and a Baking Essentials Box valued at $250.  Official rules and details here. Leave any questions about the recipe in the comments below and check back here for all of your baking photos!

This post is brought to you by Joy the Baker in partnership with King Arthur Flour.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baking Bootcamp: Apple Pie Biscuits

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 12 biscuits 1x
Pin Recipe
Print Recipe

Description

Join King Arthur Flour and Joy the Baker for a second baking challenge. Bake these delicious biscuits, post a picture to instagram with the #bakingbootcamp between September 10th – October 10th for a chance to win a year of free flour from King Arthur Flour and a gift basket of prizes worth $250! Thank you for baking along with us!


Ingredients

Scale

For the Apples:

  • 1 Fuji apple, peeled, cored and sliced very thin
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 2 tablespoons packed brown sugar

For the Biscuits:

  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 2 tablespoons granulated sugar
  • 2/3 to 3/4 cup cold buttermilk

For the Topping:

  • 1 large egg, beaten
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • pinch of salt

Instructions

  1. Place a rack in the center of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. To make the apples, place butter in a medium skilled over medium heat to melt. Add the apples, cinnamon, and brown sugar. Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes. The mixture will be warm and glossy, but the apples won’t be cooked through. That’s right! Remove from the heat and set aside.
  3. To make the biscuit dough, place flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break the butter down into the flour. Some of the butter bits will be the size of oats, some the size of small peas. Stir in the granulated sugar.
  4. Create a well in the center of the butter and flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft and moist. Add the remaining buttermilk as needed. If you’re using your own homemade self-rising flour or gluten-free self-rising flour, you’ll want to add the full 3/4 cup of buttermilk.
  5. Use all-purpose 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 it into a small rectangle. If you’re using gluten-free self-rising flour, the dough will crack a bit as you shape it into a rectangle, and again as you fold it over the apples. That’s OK; just keep patting it back together.
  6. Use a rolling pin to gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches. Arrange cooled apples in a single layer over half of the rolled out biscuit dough. Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.
  7. Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.
  8. In a small bowl, whisk together sugar for topping, cinnamon, and salt.
  9. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.
  10. Bake for 12 to 14 minutes until the biscuits are risen and golden brown. Remove from the oven and serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Baking 101, Bread, Buttermilk, Recipes

Previous Post: « Beer Brownies
Next Post: Let It Be Sunday (+Monday) »

Reader Interactions

All Comments
I Made This
Questions
  1. Lisa

    February 14, 2017 at 7:17 am

    Made these twice over the course of two days! They don’t last long with my family. Thank you for sharing this recipe.

    Reply
  2. Betty

    November 29, 2015 at 6:47 pm

    Only 1 apple?

    Reply
  3. Deb

    April 30, 2015 at 11:02 pm

    Did you actually use 2 pans to bake them? I see 8 on the cookie sheet but the directions say to cut into 12 biscuits. Thanks! :)

    Reply
  4. Kathleen

    March 28, 2015 at 11:20 am

    This looks super delicious! So if I want to make it —( I’m sure I’m missing something)–where are the quantities and amounts for the ingredients in this recipe? And the oven temperature? Is there a printable recipe? Thanks for your response!

    Reply
    • joythebaker

      March 29, 2015 at 3:01 pm

      Hello Kathleen, the recipe is now back up! I’m not sure what happened, but you should be able to see it now!

      Reply
  5. blissmamaof3

    March 7, 2015 at 7:14 pm

    These just came out of my oven, wow! Thanks for putting this baking bootcamp together. Olive rolls coming up tomorrow ;)

    Reply
  6. Laketia

    February 5, 2015 at 2:06 pm

    So these look absolutely amazing but I do have a question. ..would you be able to sub almond buttermilk for regular buttermilk?

    Reply
  7. In Natalie's Shoes

    January 30, 2015 at 12:52 pm

    I need to eat these. Thanks for sharing!

    Reply
  8. Beth

    December 2, 2014 at 4:41 pm

    These are a bit of a twist on the Fried Apples and Biscuits my Mama used to make us for breakfast! Love them! And I love the Orange dish in your photos! Who is it by?

    Reply
  9. Meg

    November 11, 2014 at 8:31 am

    Hey Joy, I have homemade applesauce, do you think that would work rather than doing the apples in a pan? (I realize there may be a little spill and then some).

    Reply
  10. Kalin

    October 31, 2014 at 5:32 am

    Hi Joy! I’m wondering if the dough could be made the night before? Could I make it, wrap it in plastic and keep it in the fridge? I’m catering a dinner party for 14 people for my brother and I’d love to be able to do part of this ahead of time!

    Reply
  11. Jessica

    October 16, 2014 at 8:31 pm

    wondering if you can make this and freeze it for baking later? if so, how would it change the baking temp and time?

    Reply
    • joythebaker

      November 26, 2014 at 7:43 pm

      I recommend baking them, allowing them to cool, and then freezing them. Then you can just rewarm them later on when you’re going to serve them!

      Reply
  12. Daysy

    October 15, 2014 at 3:00 pm

    Delicious, could i use can milk and not buttermilk what is the diference

    Reply
  13. Kate S.

    October 4, 2014 at 9:30 am

    Hi!
    I’ve noticed on Instagram that you and King Arthur Flour both have been commenting on people’s entries which is seriously amazing – thanks for taking the time to do that! Is that supposed to indicate that you’ve officially entered? I was worried that my entry might have been missed since I didn’t receive any comments, but I did put the hashtag and tagged you both so I wasn’t sure.
    Thanks for your help!
    Kate

    Reply
    • joythebaker

      October 4, 2014 at 9:56 am

      you’re officially entered whether we comment or not! i still need to go back into the hashtag and look / like / comment on all of the photos. so sorry i missed yours but thank you so much for baking along with us!

      Reply
  14. a

    October 1, 2014 at 1:08 pm

    Well, I will voice my opinion that I dislike Instagram-only contests, because you cannot have an account if you don’t have a smartphone. But I guess that means companies aren’t interested in me at all anyway, so they don’t care that I can’t enter.

    Reply
  15. Rachel

    September 28, 2014 at 3:40 pm

    Can you make and assemble these ahead of time, refrigerate and then bake?

    Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Bread

jambalaya buttermilk biscuits in a row
Smoked Sausage Jambalaya Buttermilk Biscuits

These mile-high jambalaya buttermilk biscuits are stacked with all the savory flavors of New Orleans’ most comforting rice dish.  These tender biscuits are absolutely stacked with Zatarain’s Cajun-Style Smoked Sausage, onions, peppers, and roasted tomatoes. We’re taking big bites of Mardi Gras this year – here’s how! Friends, we have a bonafide tradition in the…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Do you know my friend @ellenmariebennett of @hedle Do you know my friend @ellenmariebennett of @hedleyandbennett? She’s a 💎 of a friend and here’s what our quick visit last week looked like! Lots of cheese and chats, with help from Mr. Nico and Olive Oyl the chicken. 💙#apronsquad #cheeseboard #losangeles
🍓🌼 Pan Dulce is the best way to bake spring! 🍓🌼 Pan Dulce is the best way to bake spring! Full recipe linked in the @joythebaker bio! Xo
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up