Apple-Topped Biscuits
TOTAL TIME: Prep: 15 min. + standing Bake: 20 min.
YIELD: 8 servings.
Sharon Rose Ristich of Rochester, New York creates a tasty fruit topping for convenient refrigerated biscuits. “I usually double this recipe and put it in two pie plates to serve a crowd,” she says. “It really isn't hard to make the topping, but in a pinch, you can substitute canned apple pie filling instead,” she suggests.
Ingredients
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3 cups sliced peeled tart apples
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1/3 cup sugar
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1 tablespoon quick-cooking tapioca
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1-1/2 teaspoons lemon juice
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1/2 teaspoon ground cinnamon
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1/8 teaspoon salt
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1/8 teaspoon ground nutmeg
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1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 each: 247 calories, 8g fat (2g saturated fat), 0 cholesterol, 610mg sodium, 40g carbohydrate (13g sugars, 1g fiber), 4g protein.
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