Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 5 servings | Prep time: 25 minutes
Cook time: 30 minutes | Total time: 55 minutes
Can you believe I'm actually not a big fan of apple pie? Yup, not a fan of pie crust. But I LOVE the filling. So these apple pie biscuits are perfect for you apple pie fans who aren't a fan of pie crust like me. The biscuits are sugary and doughy with a warm apple spiced topping. Perfect for breakfast, desert, or any time of day!
You can also take a shortcut by using premade and accidentally vegan Pillsbury Southern Homestyle Buttermilk Biscuits and a can of your favorite apple pie filling!
Cinnamon Biscuit Ingredients:
1 cup unsweetened dairy-free milk (I used almond milk)
1 tbsp lemon juice
2 ½ cups flour
5 tsp baking powder
½ tsp cinnamon
4 tbsp cold vegan butter
¼ cup sugar + 2 tbsp cinnamon
Apple Pie Filling Ingredients:
2 large apples (I used honeycrisp)
½ cup water
2 tbsp light brown sugar (packed)
1 tsp cinnamon
2 tbsp cornstarch + 2 tbsp water
Start by making the biscuits.
Make the vegan buttermilk by combining the milk and lemon juice in a cup. Mix and let it sit for about 10 minutes.
Preheat oven to 425° F. Grease a baking sheet pan and set aside.
In a medium sized mixing bowl, combine the flour, baking powder, and cinnamon.
Add the cold butter. Use a fork to smush it down into the flour and combine until the dough is crumbly.
Add the buttermilk. Mix until just combined (don’t over-mix so they stay fluffy).
Once the dough has formed into a rough ball, lay it out on floured surface and pat it down to about 1/2 inch thick.
Fold dough in half onto itself and flatten. Repeat 3-4 times, flattening in between each fold.
After the last fold, flatten to about 1/2 inch thick.
Use a biscuit cutter or floured mason jar lid to cut out the biscuits (do not twist, they won’t rise properly). It should make 12 biscuits if you form the scraps into biscuits too.
Mix the cinnamon and sugar in a shallow dish.
Press one side of a biscuit into the cinnamon sugar, the place it on the baking sheet (sugar side up).
Repeat with the rest of the biscuits.
Bake for 15 min or until the tops are golden brown.
Immediately transfer them to a cooling rack when they come out of the oven.
While the biscuits are baking, make the apple pie filling.
Peel the skin from the apple and dice it into small cubes.
Add the diced apple, water, brown sugar, and cinnamon to the heated sauce pot.
Bring it to a gentle simmer and cook, stirring occasionally, for 6-7 minutes or until the apples are soft.
Combine the cornstarch and water in a small cup to make a slurry.
Add the cornstarch slurry to the sauce pot and quickly stir until the filling thickens.
Remove from heat and set aside for 10 minutes to cool.
Serve each biscuit open-faced with about 1/4 cup of apple pie filling on top.
Tips and Tricks:
Speed up this recipe by using store-bought biscuit dough! The Pillsbury Southern Homestyle Buttermilk Biscuits are accidentally vegan. Divide them into individual biscuits, coat them with cinnamon sugar, and bake according to the instructions on the package.
You can make the apple pie filling ahead of time. Store it in the refrigerator, then heat it in the microwave for 1-2 minutes before serving on the freshly baked biscuits.
I would not recommend making the biscuits ahead of time. They become stale the longer they sit.
Store the leftovers in separate air-tight containers in the fridge for up to 7 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 biscuit + 1/4 cup filling (yields about 12 servings)
Total Fat: 4g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.