Gluten-Free Apple Biscuits (Small Batch)
These buttery, flaky gluten-free biscuits are layered with sweet cinnamon apple pie filling and finished with a simple vanilla icing. This small-batch recipe makes just four biscuits—perfect for a cozy breakfast or weekend treat.
Servings: 4 biscuits
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.
