Fresh apples and a from-scratch biscuit dough creates an easy homemade dessert to help usher in Autumn.
Apple picking might just be one of the best things about fall.
My sweet neighbor has been so kind to let us pick apples from her tree for the last few years.
(We planted our own apple trees two years back, but alas- no apples yet.)
This creates the inevitable quandary of all the ways to preserve the apples and turn them into tasty treats.
Apple butter, apple pie, apple crisp, applesauce… (cue Forrest Gump).
Because, when you spend all that time picking and peeling apples, you really want that effort to not be wasted!
If you, too, are dreaming of fresh apple desserts this fall, I’m sharing a recipe today that will satisfy your craving.
Caramel Apple Biscuits Ingredients and Tips
For this recipe, we’re using fresh diced apples along with some really basic pantry staples.
The sauce is made with brown sugar, butter and milk, with the apples and pecans added in.
Luckily, there’s no need to peel the apples.
But in order to keep the apples from turning brown, you can place them in a bowl with some lemon juice while you’re heating the caramel sauce.
Any type of apples will do, but sturdy baking varieties such as Granny Smith, Braeburn (our favorite), Jonathan, Fuji or Gala are good choices.
If you can get fresh apples from a local orchard- even better.
They will be more crisp since they haven’t been in storage for a long time already (as with the grocery store options).
The caramel apple sauce is then spooned into bottom of each muffin well, while you make the biscuit dough.
The dough requires no skill (promise!), but if you have a pastry cutter, it’s so much easier to combine the butter and flour.
Simply slice the butter and add to the flour mixture in the bowl.
Rock the pastry cutter back and forth until a crumbly mixture forms.
You’ll then add in the milk and form twelve dough balls to place on top of your caramel apple sauce mixture in each of the muffin tin wells.
I also recommend only using real butter. Margarine will not produce great results in this biscuit dough.
Once your Caramel Apple Biscuits are baked, you’ll turn them out onto a cooling rack (or tinfoil).
Trust me, it’ll be hard to let these things cool. (But please don’t burn your mouth with hot caramel!)
Read next: Oatmeal gingerbread cookies
Storing Caramel Apple Biscuits (+ more ideas)
You’ll want to refrigerate any leftovers and re-heat in the microwave (or oven).
I also think these biscuits would be great to bake ahead and freeze for later.
Simply let your finished biscuits cool. Then place a few inches apart on a cookie sheet lined with parchment paper.
Stick them in the freezer and after they’re frozen, you can add them to a ziplock bag or vacuum-sealed bag. (You want to freeze them separately first, to keep them from sticking together in a clump.)
Then reheat on a cookie sheet at 350 degrees F until warmed through.
These Caramel Apple Biscuits would be great for Fall parties or as a church breakfast idea.
Serve with some hot tea or apple cider by the firepit this fall, and enjoy with your favorite people!
From Scratch Caramel Apple Biscuits
Homemade biscuits and caramel apple sauce come together for a fall treat that's ready in under an hour.
Ingredients
- 1 cup brown sugar (light or dark)
- 1/2 cup butter (1 stick)
- 1/4 cup whole milk
- 3 cups apples, diced (unpeeled)
- 3/4 cup chopped pecans
Biscuit Dough:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter
- 1 cup whole milk
Instructions
- Preheat oven to 350 degrees F. Grease a cupcake pan (or brush with olive oil) and set aside.
- In a saucepan heat brown sugar, butter, and milk whisking until butter has fully melted.
- Let sauce come to a boil and reduce for 5 minutes.
- Add apple to caramel sauce and cook apples down for another five minutes, remove from heat, and set aside to cool.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Cut butter into flour mixture until well incorporated.
- Add milk to butter and flour mixture and mix with a fork until dough forms.
- Separate dough into twelve equal pieces.
- To assemble, place 1 tablespoon of chopped pecans in each muffin well.
- Spoon ¼ cup of the apple mixture on top of the pecans.
- Take each piece of dough, roll and flatten to the shape of a biscuit and place on the top of the apple mixture.
- Bake for 25-30 minutes or until biscuits are golden brown.
- Turn out biscuits upside down on a cooling rack, or on tinfoil on the counter to cool.
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