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.

Close-up of glaze being spooned over a freshly baked apple biscuit on a parchment-lined baking tray.

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!

Flat lay of labeled gluten-free apple biscuit ingredients in bowls, including buttermilk, baking powder, baking soda, salt, apple pie filling, Cup4Cup gluten-free flour, sugar, and grated butter.

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

Apple pie filling in large skillet with wooden spoon resting to the side.

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.

Mixing biscuit dough with a spatula in a bowl.

Step 2: Once the buttermilk is mixed in, the dough will look shaggy and soft. That's perfect. No need to overmix.

Apple pie filling spread across rolled biscuit dough, one third of the dough folded down over the pie filling.

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.

Apple pie biscuit dough cut into four squares.

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.

Save This Recipe!

Enter your email to receive a direct link to this post.

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.