THE BREAKFAST OF CHAMPIONS OR THE DESSERT OF THE DIVINE!
You can totally make these even easier and use that canned buttermilk biscuit dough. That’s what I did. Because on a recent trip to the supermarket, that canned dough was BOGO and I had coupons. How could I resist? You can also used canned apple pie filling, especially if you really want to speed things up. I like making it fresh though. There’s a recipe for the filling further down on the recipe page. You can use that or make one of your own. I love the flexibility in this recipe.
The instructions for this recipe are really basic and before you can say “skillet apple pie biscuits,” you’ll be pulling them out of the oven. Of course, you should make sure that the skillet is oven-proof. I may or may not have ruined a skillet that way back in college. Oh and one last thing…you can add walnuts or pecans if you’d like but it’s not necessary. I left them off because I didn’t want them in this particular item. It’s your call. See? Flexibility. It makes this recipe a total keeper.
I found this sublime recipe on the Melissa’s Southern Style Kitchen blog. Click the link below to see the blog and full recipe for these Skillet Apple Pie Biscuits.