These gluten-free apple pie biscuits are soft, flaky, and layered with tender cinnamon-spiced apples. A quick drizzle of vanilla icing takes them over the top! This easy recipe makes just four biscuits-perfect for a cozy breakfast or weekend treat.
Katie's Recipe Notes
I didn't think anything could top my love of gluten-free cinnamon raisin biscuits, but honestly, these biscuits may have just done it.
This recipe combines my gluten-free buttermilk biscuit dough and easy homemade apple pie filling into one satisfying cinnamon-apple biscuit!
I love small-batch recipes like this. It's just enough to enjoy without a ton of leftovers or wasted ingredients. Of course, you can always double the recipe if you like!
Recipe Ingredient Notes
- Cup4Cup gluten-free flour: This recipe works best with Cup4Cup Multipurpose flour or my homemade Cup4Cup blend.
**Please don't substitute other flour blends. I tested Bob's Red Mill 1:1 and King Arthur Measure for Measure-neither gave the same result.** - Apple Pie Filling: I used my homemade apple pie filling, but store-bought works too! If the apples are in large slices, dice them so they spread more evenly.
- Buttermilk: Real buttermilk gives the best flavor, but you can make a substitute-add ½ tablespoon lemon juice or vinegar to a measuring cup, then fill to ½ cup with milk.
*Refer to the recipe card below for exact measurements.
How to Make Apple Pie Biscuits
- Step 1: Your filling should be completely cool before using. I use my homemade version, but store-bought is fine-just dice the apples smaller if they're in big slices so they layer nicely.
- Step 2: Once the buttermilk is mixed in, the dough will look shaggy and soft. That's perfect. No need to overmix.
- Step 3: Roll the dough into a rectangle, spread the filling evenly over the top, then fold it into thirds like a letter. If the dough sticks, use a bench scraper-it really helps when some of the filling pushes out.
- Step 4: After stacking and flattening twice, you'll have a neat little square. Slice into four equal biscuits, and you're ready to bake.
- Bake as directed, then drizzle the icing over the warm biscuits and serve.
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Top Recipe Tips
- Keep everything cold: Cold butter and chilled dough makes for flaky biscuits.
- Chill before baking: This step improves structure and helps them rise better in the oven.
- These biscuits bake up with a rustic, apple-fritter-like look-imperfectly perfect.
Storage Tips
These are best enjoyed the day they're made, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or a low oven before serving. Icing may melt slightly when reheated.
Make-Ahead Option
You can prepare and shape the biscuits, then refrigerate them, covered, overnight. Bake directly from the fridge the next morning-just add an extra minute or two to the bake time if needed.
The apple pie filling can be made up to several days in advance and refrigerated.
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Recipe
Gluten-Free Apple Biscuits (Small Batch)
Ingredients
Biscuits
- ¼ cup butter (frozen)
- 1 cup Cup4Cup gluten-free flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
- ½ cup buttermilk (plus more for brushing)
- ½ cup apple pie filling (homemade or store-bought, chopped if needed)
Icing
- ½ cup powdered sugar
- ½ tablespoon milk
- ⅛ teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the frozen butter into the flour. Use your fingers to toss and mix until it resembles coarse crumbs.
- Add the buttermilk and stir until a soft, shaggy dough forms.
- Turn the dough out onto a lightly floured surface and roll into an 8x10-inch rectangle.
- Spread apple pie filling evenly over the surface.
- Fold the dough into thirds like a letter.
- Rotate 90°, roll out again to the same size, cut into thirds, and stack.
- Rotate again, roll into a 10x5-inch rectangle. Cut in half crosswise, stack, and gently press into a 5x5-inch square, about 1 inch thick.
- Cut into four equal squares.
- Place on a parchment-lined baking sheet and chill for 10-15 minutes while the oven preheats to 425°F.
- Brush tops with buttermilk.
- Bake for 15-17 minutes, or until golden brown.
- While baking, whisk together powdered sugar, milk, and vanilla.
- Drizzle icing over warm biscuits and serve.
Notes
- Dice the apples if needed: If you're using store-bought pie filling with large slices, chop them up before spreading so they layer more evenly in the dough.
- Keep the butter cold: Grating frozen butter into the flour helps create those flaky layers.
- Filling Recipe: If using my homemade apple pie filling recipe linked above, you can make a ½ batch using the buttons in the recipe card. You'll likely still have some leftover.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Beth says
Absolutely delicious! Definitely making these again!