Apple Pie Biscuits: A Sweet and Flaky Twist on a Classic Dessert

In a medium saucepan, melt the 2 tablespoons of butter over medium heat.
Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples soften.
If you like a thicker filling, mix the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the apple mixture and cook for another 2 minutes until thickened.
Remove from heat and set aside to cool slightly.
Make the Biscuits:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until just combined, being careful not to overwork the dough.
Assemble the Biscuits:

On a floured surface, roll out the dough to about 1/2-inch thickness.
Use a round biscuit cutter or a drinking glass to cut out circles of dough. You should get about 8-10 biscuits, depending on the size.
Place half of the biscuit circles on the prepared baking sheet.
Spoon about 1-2 tablespoons of the apple filling onto each biscuit.
Top with the remaining biscuit circles and gently press the edges to seal.
Bake the Biscuits:

Sprinkle the tops of the biscuits with sugar for a golden finish, if desired.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and cooked through.
Serve:

Allow the apple pie biscuits to cool slightly before serving. They’re perfect on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Serving and Storage Tips: