Apple cinnamon swim biscuits are a true comfort food that fills your kitchen with the cozy smell of warm apples and cinnamon sugar. They’re soft, buttery, and just the right treat for any day.
This recipe solves issues with dense texture and uneven apple cooking, guiding bakers toward tender, flavorful biscuits with clear steps and helpful tips throughout.
I remember the first time I attempted to make biscuits from scratch. My dough was too dry, leaving me worried about how they’d turn out. Thankfully, this recipe resolves that! It gives you a moist, tender biscuit that won’t disappoint, even if you’re in a hurry or have unexpected guests.
This recipe is reliable and perfect for any occasion, taking just about 50 minutes from start to finish. You’ll enjoy the warm, gooey goodness that sets these biscuits apart in no time.
If you love cozy baked goods, you’ll definitely want to check out my Strawberry Biscuits for another sweet treat!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of regular flour in the ingredient list.
- The recipe contains butter and milk, so it is unsuitable for vegan and dairy-free diets.
- This recipe does not meet low-carb or keto diets because of oats, flour, and brown sugar included.
- The recipe is vegetarian as it contains no meat or animal-derived gelatin.
- The recipe is nut-free since none of the ingredients include nuts or nut products.
Why You Will Love This Recipe
- Family-Friendly Fun Making apple cinnamon swim biscuits is a great way to bond with loved ones in the kitchen. Kids can help peel and chop apples, stirring their way into a delicious family tradition.
- Satisfying Texture The heavy cream in the biscuit dough creates a soft, pillowy texture that contrasts beautifully with the slightly chewy apples. This makes for a biscuit that feels special with each bite.
- Seasonal Flavors The combination of cinnamon and apples makes these biscuits ideal for fall gatherings or holiday breakfasts. The aroma while baking instantly fills your home with a cozy, inviting atmosphere.
- Quick and Easy Prep With just a short prep and bake time, you can whip up a batch of these biscuits in under an hour. They’re a fantastic option for unexpected guests or a last-minute treat!
How to Make Apple Cinnamon Swim Biscuits
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 9 servings 1x
- Category: Baking
- Method: Baking
- Diet: Vegetarian
Description
Delicious apple pie butter swim biscuits with a perfect balance of moist dough and soft cooked apples.
Ingredients
Scale
- 2 cups (about 250g) peeled, cored, small diced Granny Smith apples
- 2 tablespoons (28g) salted butter (for apple mixture)
- 2 tablespoons (25g) light brown sugar, packed
- ½ cup (1 stick, 113g) salted butter (for biscuit dough), chilled
- 2 ½ cups (312g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon aluminum-free baking powder
- 2 cups (480ml) heavy cream
- 1 ½ teaspoons vanilla extract (divided: 1 teaspoon in dough, ½ teaspoon reserved)
- 1 cup (120g) powdered sugar
- 3 tablespoons (45ml) milk
Instructions
- Step 1: Set the oven to 450°F (232°C). This high temperature is essential to achieve a good rise in the biscuits and a golden, flaky crust. Spray a 9×9-inch baking dish with nonstick cooking spray and set aside.
- Step 2: In a large skillet over medium heat, combine diced Granny Smith apples, 2 tablespoons salted butter, 2 tablespoons packed light brown sugar, and 1 teaspoon ground cinnamon. Stir occasionally until the butter and sugar melt completely. Bring the mixture to a simmer and cook while stirring constantly for 8 to 10 minutes, until the apples soften but retain a slight texture and appear lightly translucent. Remove from heat and allow to cool slightly.
- Step 3: In a medium bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, and 1 tablespoon aluminum-free baking powder. Mix well to ensure even distribution and to avoid lumps.
- Step 4: Pour 2 cups heavy cream and 1 teaspoon vanilla extract into the dry ingredient mixture. Gently fold the wet and dry ingredients together using a spatula or spoon; do not overmix to maintain biscuit fluffiness. If dough appears too sticky at this stage, add 1 tablespoon flour and fold gently until manageable.
- Step 5: Once the apple mixture has cooled slightly, fold it into the biscuit dough carefully to distribute apples evenly and keep the dough moist.
- Step 6: Spread the biscuit mixture evenly in prepared baking dish. Place the dish in the preheated 450°F oven. Bake for 30 to 35 minutes until the top is golden brown and the biscuits are cooked through.
- Step 7: While the biscuits are cooling, whisk together 1 cup powdered sugar and 3 tablespoons milk in a small bowl until smooth. Adjust the milk quantity if needed to achieve a drizzling consistency.
- Step 8: Drizzle the glaze evenly over the cooled biscuits. Let the biscuits rest for a few minutes before serving to allow flavors to meld.
Notes
- Room Temperature: Store biscuits in an airtight container away from direct sunlight or heat for up to 2 days.
- Refrigeration: Keep biscuits in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap biscuits individually in plastic wrap or foil, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before serving.
- Use aluminum-free baking powder to prevent metallic flavors and ensure proper rise. If biscuits do not rise as expected, verify freshness of baking powder and replace with 1 tablespoon fresh if needed.
- Remove the apple mixture from heat 3 to 5 minutes early if it appears too saucy to avoid excess liquid in dough.
- For a moister biscuit, add an additional 2 tablespoons heavy cream when folding the dough.
- Chill the butter before mixing into dry ingredients to maintain a flaky biscuit texture.
- Gently fold ingredients instead of vigorously mixing in wet ingredients to avoid tough biscuits.
- Reheat biscuits in a 350°F (177°C) oven for about 5 to 7 minutes until warmed through.
- Serve these biscuits alongside a fresh arugula salad or steamed green beans. Adding a scoop of vanilla yogurt complements the apple cinnamon flavor. Use leftover biscuits for apple cinnamon biscuit sandwiches or add to brunch casseroles. Drizzle caramel sauce or sprinkle extra cinnamon atop for enhanced flavor.
- Substitute dark brown sugar for a deeper caramel flavor.
- Use buttermilk instead of heavy cream for a tangier biscuit (adjust quantity as needed to maintain dough consistency).
- Swap oats for added texture; use old-fashioned oats, not instant, for chewiness.
- Choose firm, tart apples such as Granny Smith to balance sweetness and provide texture.
- Use fresh, high-quality ground cinnamon or apple pie spice to enhance flavor.
- Employ chilled salted butter to add richness and maintain biscuit flakiness.
- Pure vanilla extract is preferred over imitation for depth in aroma.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Apples: Use firm, tart apples like Granny Smith. Their flavor balances the sweetness, preventing the biscuits from being overly sugary.
- Cinnamon: Go for ground cinnamon for its rich, warm flavor that enhances other ingredients. Use fresh, high-quality spice for the best taste.
- Flour: All-purpose flour works great here. It’s crucial for the biscuit’s rise and structure, giving it that delightful, fluffy texture.
- Baking powder: Use aluminum-free baking powder to avoid metallic flavors. It provides lift and helps your biscuits rise beautifully.
- Butter: Salted butter is recommended for added richness. Chill it before mixing to help maintain the biscuit’s flaky texture.
- Brown sugar: Use light or dark brown sugar for moisture and a hint of caramel flavor, making the biscuits tender and flavorful.
- Vanilla extract: Pure vanilla extract gives a warm, inviting aroma that complements the apple and cinnamon perfectly. Avoid imitation vanilla for better quality.
- Egg: A large egg binds everything together and enhances the biscuit’s texture. Let it reach room temperature for better mixing.
- Milk: Whole milk adds creaminess and moisture. If you’re out, almond milk can be a good alternative for a lighter version.
- Oats: Old-fashioned oats lend a chewy texture and nutty flavor that’s essential for a hearty biscuit. Instant oats won’t provide the same bite.
Recipe Tips
- If dough appears too sticky, add 1 tablespoon of flour, mixing gently until it’s manageable, especially right after combining cream and flour.
- When biscuits don’t rise as expected, check your baking powder. Use 1 tablespoon of fresh baking powder if the dough needs more lift.
- If the apple mixture looks too saucy, remove from heat 3-5 minutes early. This helps concentrate the flavors without excess liquid.
- For a richer glaze, mix 1 cup of powdered sugar with 3 tablespoons of milk until smooth, adjusting milk for desired thickness.
- If biscuits seem too dry, add an extra 2 tablespoons of heavy cream while folding dough together, keeping moisture in the final product.
Serving Suggestions
Serve with a fresh arugula salad or steamed green beans. A scoop of vanilla yogurt compliments the apple cinnamon swim biscuits well.
Use to make apple cinnamon biscuit sandwiches or brunch casserole. Add to a warm fruit compote or serve alongside ice cream.
Top with a light glaze made from powdered sugar and milk. A drizzle of caramel sauce or a sprinkle of cinnamon completes the dish.
Recipe variations
- You can use Fuji or Honeycrisp apples instead of Granny Smith for your apple cinnamon swim biscuits to add a sweeter or crisper fruit flavor to the dish.
- Add 1 teaspoon apple pie spice instead of cinnamon for an extra layer of spice to the sautéed apples in the filling before simmering for 8-10 minutes as directed in the foundation recipe.
- Either heavy cream or buttermilk can be used in the dough to adjust the biscuit’s tenderness, with buttermilk providing a subtle tang alongside the vanilla extract.
- If using a larger baking dish, increase diced apples to 3 cups and brown sugar to 3 tablespoons, scaling the dough ingredients proportionally for 12 servings as described in the foundation.
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How to Store?
To keep your apple cinnamon swim biscuits fresh and delicious, follow these storage tips:
Room Temperature: Place biscuits in an airtight container at room temperature up to 2 days. Keep away from direct sunlight or heat.
Refrigeration: Store in an airtight container inside the refrigerator up to 7 days. Let biscuits return to room temperature before serving.
Freezing: Wrap biscuits individually in plastic wrap or aluminum foil, then place in a freezer container up to 3 months. Thaw at room temperature.
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If you enjoyed this Apple Cinnamon Swim Biscuits or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
