If you’ve followed me for a while, then you know I have shared several recipes for drop biscuits. I perfected my “plain” recipe a couple of years ago and love to change up the flavors. I made my Cheesy Poblano Drop Biscuits on Good Things Utah and they are so bold and delicious! Topping my pot pies with my Rosemary Parmesan Drop Biscuits is a must too. I have only made one sweet flavor, Pumpkin Churro, which was delicious but have wanted to try a new sweet one. Since it’s September, of course I’m thinking about apples! I decided to make them in a skillet because the batter was a little “wetter” and they turned out amazing. You’re going to love my Skillet Apple Drop Biscuits!
Is it dessert? Yes. Is it breakfast? Yes. Is it like a cobbler? Yes!
Skillet Apple Drop Biscuits are so easy to make and so versatile and you can have them anytime! I won’t even judge you one bit if you have it for dinner!
If you would rather the biscuits be more separated, you can scoop the batter and put in a greased muffin tin. They look like one big cake in the pictures here but still came out separately. They would not work on a sheet tray like my other drop biscuit recipes because the batter is looser and spreads.
You’ll Love Skillet Apple Drop Biscuits
Skillet Apple Drop Biscuits are the perfect dish to highlight September’s apple harvest and enjoy the warm cinnamon and nutmeg flavors of fall. My family loved these so much that I will be making them all year long though. Make sure to review the recipe here when you make it!
Sponsored post for Lee’s Marketplace. Items on sale the week of September 22-28: flour, granulated sugar, brown sugar, butter, milk, apples (several varieties)
Skillet Apple Drop Biscuits
For the apples:
- 6 tablespoons butter
- 2 apples, peeled, cored, diced small
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch salt
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup butter, melted
- 1 cup milk whole, 2% or 1%
For the glaze:
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons milk
- Preheat oven to 450° F.
- Heat a large oven-proof skillet to medium then add 6 TB butter. Once melted, add apples, brown sugar, cinnamon, nutmeg and salt. Stir to combine and cook for 5-10 minutes or until slightly soft. (If you like them softer, cook longer) Turn off heat and set aside.
- In a medium-sized bowl, add flour, baking powder, sugar and salt. Stir to combine. Add melted butter and milk. Stir until just moistened.
- Add cooked apples to biscuit batter and fold to combine. Do not scrape the cinnamon/butter mixture off the bottom of the skillet. Leave some for the biscuits to cook on top of.
- Using a large scoop, drop about 1/3 cup size batter into skillet until all batter is used. The batter might spread some but that's ok. Place skillet in oven and bake biscuits for 10 minutes or until light golden brown.
- While biscuits are baking, make the glaze by whisking together powdered sugar, vanilla, and milk. Add more powdered sugar if it's too thin or more milk if it's too thick. Needs to be a pourable but thick consistency.
- When biscuits are done, remove from oven and drizzle glaze over the top. Serve immediately.
- Use any apples you like but it is preferred to use a more tart apple like Granny Smith, Pink Lady, Braeburn, or McIntosh.
- If you want your biscuits to be more separated, you can drop the batter into greased muffin tins.