Description

These Apple Cinnamon Swim Biscuits combine tender, flaky biscuit dough with a sweet and slightly spiced apple filling. Baked to perfection at a high temperature, they develop a golden crust with a warm cinnamon flavor softened by diced Granny Smith apples. Finished with a smooth powdered sugar glaze, these biscuits make a cozy and delicious treat perfect for breakfast or dessert.

Ingredients

Scale

Apple Mixture

2 cups (about 250g) peeled, cored, small diced Granny Smith apples
2 tablespoons (28g) salted butter
2 tablespoons (25g) light brown sugar, packed
1 teaspoon ground cinnamon

Biscuit Dough

½ cup (1 stick, 113g) salted butter, 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 teaspoon vanilla extract (from the 1 ½ teaspoons total)

Glaze

1 cup (120g) powdered sugar
3 tablespoons (45ml) milk
½ teaspoon vanilla extract (reserved from the 1 ½ teaspoons total)

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Instructions

Preheat Oven and Prepare Dish: Set your oven to 450°F (232°C). This high temperature helps ensure your biscuits rise well and develop a golden, flaky crust. Spray a 9×9-inch baking dish with nonstick cooking spray and set aside.
Cook Apple Filling: In a large skillet over medium heat, combine diced Granny Smith apples, 2 tablespoons salted butter, 2 tablespoons light brown sugar, and 1 teaspoon ground cinnamon. Stir occasionally until butter and sugar melt. Bring to a simmer and cook while stirring constantly for 8 to 10 minutes, allowing the apples to soften slightly but retain some texture. Remove from heat and cool slightly.
Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, and 1 tablespoon aluminum-free baking powder. Mixing well helps avoid lumps and ensures even rising.
Combine Wet and Dry Ingredients: Pour 2 cups heavy cream and 1 teaspoon vanilla extract into the dry mix. Gently fold them together with a spatula or spoon, taking care not to overmix to keep the dough fluffy. If it’s too sticky, add 1 tablespoon flour and fold gently until manageable.
Fold in Apples: Once the apple mixture has cooled slightly, carefully fold it into the biscuit dough to distribute evenly while maintaining moisture in the dough.
Transfer and Bake: Spread the biscuit mixture evenly in the prepared baking dish. Place in the preheated oven and bake for 30 to 35 minutes. The top should be golden brown and biscuity textures cooked through.
Prepare Glaze: While biscuits cool, whisk together 1 cup powdered sugar, 3 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl until smooth. Adjust milk if needed to achieve a pourable glaze.
Glaze and Serve: Drizzle the glaze evenly over the cooled biscuits. Let them rest a few minutes to allow flavors to meld before serving.

Notes

Use aluminum-free baking powder to avoid metallic taste.
Do not overmix the biscuit dough to ensure a tender crumb.
High oven temperature is crucial for good rise and crust.
The glaze can be stored separately and applied right before serving if desired.
Granny Smith apples are preferred for their tartness and firmness.
Let the apples cool before folding into dough to prevent melting the butter in the dough.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American