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Apple-Topped Biscuits

 Apple-Topped Biscuits
Sharon Rose Ristich of Rochester, New York creates a tasty fruit topping for convenient refrigerated biscuits. β€œI usually double this recipe and put it in two pie plates to serve a crowd,” she says. β€œIt really isn't hard to make the topping, but in a pinch, you can substitute canned apple pie filling instead,” she suggests.
8 ServingsPrep: 15 min. + standing Bake: 20 min.


  • 3 cups sliced peeled tart apples
  • 1/3 cup sugar
  • 1 tablespoon quick-cooking tapioca
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits


  • In a large saucepan, combine the apples, sugar, tapioca, lemon juice,
  • cinnamon, salt and nutmeg. Let stand for 15 minutes. Cook over
  • medium heat for 8-10 minutes or until apples are tender.
  • Transfer apple mixture to a greased 9-in. pie plate. Place biscuits
  • over apples. Bake at 375° for 18-20 minutes or until biscuits
  • are browned. Immediately invert onto a serving plate. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 each) equals 247 calories, 8 g fat (2 g saturated fat), 0 cholesterol, 610 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.