You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.ĭISCLAIMER: This is a recipe site intended for entertainment. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,Īn affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. © Copyright 2008-2023 – Mary Foreman – Deep South Dish LLC - All Rights Reserved You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Most recipes that I saw used a full stick of butter but really I think you only need enough to dab both sides of the biscuits and as much as I love butter, they turned out just fine to me with less butter.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. I used one of my Copper Chef fry pan skillets - the one that has a lower profile under 2 inches. As always, scroll or swipe further down the page, past the step by step pictures, for the full recipe, with measurements, instructions and a printable document. Here's how to make these easy apple pie skillet biscuits. A standard biscuit would probably work well with little concern, but the Grand's were what I had and they worked fine in about 40 minutes of cook time. If you use the larger biscuits, you'll definitely want to be sure to use a toothpick to check the center biscuits to make sure that they are baked through and not gooey. The biscuits I had were Grand's Butter Tastin' Big Southern Homestyle Biscuits, which are pretty big biscuits. Having these pantry basics on hand makes this sweet treat so easy to throw together anytime and you can mix it up by using different flavors of pie filling - cherry, blueberry, strawberry, peach or lemon would all be delicious! I also don't home can my own pie filling, though that would be perfect for these as well, but I do try to keep store bought canned pie filling in the pantry for recipes too. Frozen biscuits will also work here, but should be thawed first. I do like to use the canned biscuits and crescents in some recipes though, like this one. Just swipe or scroll down to the bottom of the post!I will eat them of course, especially when I'm in a hurry, but overall I'm not a huge fan of canned biscuits, or even mix biscuits really, at least not when I want a good biscuit as a bread side or with some good gravy, especially since from scratch biscuits are so easy to make. this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. If you go that route, be sure to use a quality brand of both for best results. I thought that I'd keep things easy with a can of whomp biscuits and a can of pie filling from the store, both of which I happened to have had on hand and needed to use anyway. Recipes I found varied from all homemade with scratch biscuits and home canned pie filling, to a combination of one or the other. Made with biscuits and pie filling, they are a sweet treat that's easy to throw together on those cold nights when you want a little something for that sweet tooth. I have seen a variation of these apple pie skillet biscuits across social media for so long, that you know I had to eventually try them too, right?! Buttery biscuits baked in apple pie filling with brown sugar, cinnamon and extra apple pie spices, finished with a powdered sugar glaze, makes for a delicious belly-warming sweet treat.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |