Skillet Apple Pie Biscuits

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It’s finally fall!  Maybe not on the calendar and not in the temperature outside, but it is September! Regardless of how hot it still is, once the calendar says September  I am thinking of all things fall! Of course the two foods that scream fall to me are apples and pumpkins.

I found this recipe on my Facebook feed from another blog and knew I had to try it.  I had company staying at my house over the weekend and decided it was a good time to make it.  The verdict was that everyone loved it and I loved how easy it was to prepare.  Of course you could use your delicious homemade buttermilk biscuits or frozen biscuits, but all I had on hand was a can of large size (Grand) buttermilk biscuits.  They worked great in this recipe which makes a perfect breakfast treat for fall or any other time of the year!

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Ingredients:

  • 8 large canned or frozen buttermilk biscuits (thaw if frozen)
  • 4 cups apples, chopped (any kind you like)
  • 1/3 cup granulated sugar
  • 1 lemon, juiced
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • ½ cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla
  • ⅛ teaspoon nutmeg

Glaze:

  • 1 cup powdered sugar
  • 2-4 teaspoons milk
 Directions:
Preheat oven to 375°F.
In a heavy bottomed saucepan, cook 4 cups of cubed apples with the lemon juice, sugar and salt.
Cook over medium-low heat until tender, about 20 minutes.

Remove from the heat and stir in the vanilla.  (Thicken the juices with cornstarch if needed.)

In a small bowl, melt the butter and brush on all sides of a 10-inch cast iron skillet, reserving the remaining butter.

In another bowl, mix together the brown sugar, cinnamon and nutmeg until blended.

Dip each biscuit in the melted butter and then dip all sides in the cinnamon sugar mixture.

Arrange side by side in the skillet.

Arrange apple mixture over the biscuits and sprinkle any remaining cinnamon-sugar on top.

Bake for 30-35 minutes, until golden and puffy.

Mix together the ingredients for the glaze and drizzle on top.

 

Recipe Source: melissassouthernstylekitchen

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