Apple Pie Butter Swim Biscuits
These fantastic Apple Pie Butter Swim Biscuits are tender homemade biscuits with a homemade apple filling and a sweet glaze on top. No biscuit cutter needed!
APPLE FLAVORED BUTTER DIP BISCUITS
Apple Pie Butter Swim Biscuits are a delicious fall treat made with my famous Butter Swim Biscuit dough. If you’ve never had butter swim biscuits (or butter dip biscuits as they were originally named), they’re incredible! No cutting or kneading the dough necessary. Just melt some butter, toss the dough in the butter and bake away. These Apple Butter Dip Biscuits have the perfect apple pie flavor and are perfect for serving at breakfast, Sunday Brunch and, of course, as dessert for any and all occasions!
FREQUENTLY ASKED QUESTIONS:
No. Unfortunately, you can not use apple pie filling. When I tested it in this recipe, it became too wet and wouldn’t set right. Using fresh apples and making the mixture homemade is what worked for this recipe. It is so easy though and literally only takes minutes.
Certainly! I have an insane amount of these butter dip biscuits floating around on my website. Try my Peach Butter Swim Biscuits, Strawberries and Cream Butter Swim Biscuits, and my Blueberry Butter Swim Biscuits.
Sure. If you want to, I think the slight crunch around the edges makes them perfect and super yummy, but if it bothers you, you can tent the baking dish with aluminum foil so they don’t get too dark as they bake.
You can serve these as is, or try serving these with some ice cream, whipped cream, or a dusting of powdered sugar!
Leftover Apple Butter Swim Biscuits should be stored in an airtight container in the fridge for up to 4-5 days. Reheat them in the oven or microwave. You can freeze them for up to 3 months in a freezer safe container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- apples– you want to use a green apple like Granny Smith. Do not put the apples into the biscuit batter raw without cooking them down a bit first. They will not have time to soften up in the biscuits when baking.
- salted butter – it has to be real butter – not margarine.
- light brown sugar – if you like a deeper molasses flavor, you could use dark brown sugar.
- ground cinnamon – you can certainly substitute Apple Pie Spice if you prefer.
- all-purpose flour – You do not need to sift the flour first. Just make sure you are not packing your measuring cup. It is best not to measure from the flour bag as it tends to pack into the measuring cup and you do not want that. Pour it into a bowl then dip the measuring cup in (and without packing it down) scoop up some flour then take the flat end of a butter knife and swipe off the excess. This will ensure you aren’t getting too much flour and therefore dry biscuits.
- aluminum-free baking powder – This is personal preference. Most baking powders these days are aluminum free but I am super sensitive to that aluminum taste in baking powder, so if you are too, just pay attention to the kind you purchase. We use a lot in this recipe so you don’t want that taste coming through. Also, make sure you are using fresh baking powder.
- heavy cream – buttermilk can be used. You could also use half and half. We want that thick creaminess to make these biscuits super tender.
- powdered sugar and milk – this is just to make a glaze but it is optional if you enjoy the biscuits just as they are.
HOW TO MAKE APPLE PIE BUTTER SWIM BISCUITS
Preheat oven to 450F degrees (yes, that is the correct temperature). Spray a 9×9-inch baking dish with nonstick cooking spray. In a large skillet over medium heat, add the apples, butter, brown sugar, and cinnamon. Stir constantly until the butter and sugars have melted. Bring to a simmer and simmer for 8-10 minutes, stirring constantly until the apples have softened but still have some texture left to them. Take off the heat.
In a medium bowl, mix together the flour, sugar and baking powder. Pour in the heavy cream and one teaspoon of the vanilla extract. Stir until a sticky dough forms. If the batter still looks dry, add a tad bit more of the heavy cream until you have a sticky dough.
Gently stir in the apple mixture. In a microwave-safe bowl melt stick of butter in the microwave (or melt right in the baking dish you’ll be using as long as it’s not metal – note a metal dish is NOT recommended for these biscuits). Pour melted butter into prepared baking dish.
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around.
Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.
Bake (on the middle oven rack) for about 30-35 minutes, rotating dish once during baking. Oven times DO VARY but tops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter. If you see the biscuits are browning too fast, loosely tent with foil.
In a bowl, whisk together powdered sugar with milk and ½ teaspoon of vanilla extract. Drizzle on top of the warm biscuits.
Allow the biscuits to cool slightly then slice and serve.
CRAVING MORE RECIPES?
Apple Pie Butter Swim Biscuits
Ingredients
For the apples:
- 2 cups peeled, cored, small diced Granny Smith apples
- 2 Tablespoons salted butter
- 2 Tablespoons light brown sugar, packed
- 1 teaspoon ground cinnamon
For the biscuits:
- ½ cup (1 stick) salted butter
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon aluminum-free baking powder
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
For the glaze:
- 1 cup powdered sugar
- 3 Tablespoons milk
Instructions
- Preheat oven to 450F degrees (yes, that is the correct temperature). Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add the apples, butter, brown sugar, and cinnamon.
- Stir constantly until the butter and sugars have melted. Bring to a simmer and simmer for 8-10 minutes, stirring constantly until the apples have softened but still have some texture left to them. Take off the heat.
- In a medium bowl, mix together the flour, sugar and baking powder.
- Pour in the heavy cream and one teaspoon of the vanilla extract. Stir until a sticky dough forms. If the batter still looks dry, add a tad bit more of the heavy cream until you have a sticky dough.
- Gently stir in the apple mixture.
- In a microwave-safe bowl melt stick of butter in the microwave (or melt right in the baking dish you'll be using as long as it's not metal – Note: it is not recommended to use a metal baking dish)
- Pour melted butter into prepared baking dish.
- Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around.
- Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.
- Bake (on the middle oven rack) for about 30-35 minutes, rotating dish once during baking. Oven times DO VARY but tops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter. If you see the biscuits are browning too fast, loosely tent with foil.
- In a bowl, whisk together powdered sugar with milk and ½ teaspoon of vanilla extract. Drizzle on top of the warm biscuits.
- Allow the biscuits to cool slightly then slice and serve.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I would suggest baking it on the middle rack of your oven.
- Store leftovers covered or in an airtight container in the fridge for 4-5 days.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I can’t stop eating this!
LOL! So happy you love this one!
Extremely easy, and extremely good.
OMG so good! Trying the peach ones next!!
Have you ever tried this recipe with gluten free flour? It seems similar to my Nana’s gluten free cobbler but less sweet.
I’m sorry I have not. If you give it a try, I’d love to know how it turns out for you!
So good and yes, we loved the crunchy edges! this was heavenly!
Was sooo delicious it tasted like a cinnamon roll & and apple bread had a baby! it just came up in my google feed and I’m sooooo glad it did! best dessert I’ve had in a long time. and so easy! totally gonna make this for Thanksgiving and Christmas morning
Absolutely outstanding!!
Holy cow these are flipping amazing!! Thanks so very much for sharing your recipes & talents with us!!
Brandie, are you kidding me with this recipe?!? I made it for a church gathering and let me tell you? I should have made 20 pans of it. Absolutely DELICIOUS!!!! Everyone asked for the recipe so you know I sent them to your site. Love all your recipes!
will this recipe work with a 8×8 glass dish or does it have to be 9×9?
I promise, there is a reason why I mention specific pan sizes. It needs to be a 9×9 or it might bubble over. Anything smaller and you’re taking chances
Crazy delicious!! Thank you so much! This is such a fun and original recipe!
I am about to make the recipe. This is just a note that you left out some very important steps.
It doesn’t say to add apples to the dough and fold them in together. Fortunately, on your webpage you do walk through making andthe step isthere so I know how to make it but I printed out the recipe and it is missing that step so you might want to add it!
It sounds delicious and I’m making it this afternoon… Will let you know how it turned out!
It says “stir in the apple mixture” in step Step 5 – it’s in the recipe card as well as above in the post.
We absolutely ADORE the butter swim (butter dip) biscuits, so I’m sure adding apples and cinnamon will be amazing!