Gluten-Free Caramel Apple Pie Biscuit Bites
Pull-apart biscuit bites baked with tender cinnamon apples in a rich custard base, then topped with salted caramel and vanilla glaze. This cozy dessert combines the comfort of apple pie with the ease of store-bought biscuits, making it perfect for fall gatherings or weeknight treats. The cast iron skillet creates beautiful caramelized edges while keeping the center soft and custardy.
Ingredients
- 4 tablespoons butter, unsalted
- 2 medium apples, peeled and diced
- 1 teaspoon ground cinnamon
- 2 tablespoons light brown sugar, packed
- 1 can Pillsbury Grands Flaky Layers Buttermilk Biscuits, 8 count
- ½ cup half and half
- 1 egg yolk
- ½ teaspoon ground cinnamon
- ½ cup prepared salted caramel sauce
- 1 cup powdered sugar
- 4 tablespoons heavy cream
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Melt butter in cast iron skillet over medium heat
- 3
Add apples, cinnamon and brown sugar, stir to combine and cook for 5 minutes
- 4
Cut each biscuit round into 8 pieces
- 5
Place biscuit pieces into pan and gently stir into apple mixture
- 6
Whisk together half and half, egg yolk, brown sugar and cinnamon in measuring cup
- 7
Drizzle cream mixture over biscuits and use spoon to press biscuits into mixture evenly
- 8
Bake for 30 minutes until set
- 9
Remove and drizzle with salted caramel sauce
- 10
Whisk powdered sugar with cream until creamy and drizzling consistency
- 11
Drizzle glaze over caramel layer and serve warm
Tips
Press biscuit pieces well into the custard mixture to ensure even cooking and prevent dry spots on top.
Let cool for 5-10 minutes before serving to allow the custard to set properly while still warm.
Use a sharp knife to cut biscuits cleanly - dull knives can compress the dough and affect rising.
Good to Know
Cover and refrigerate up to 2 days. Reheat in 300F oven for 10-15 minutes.
Prepare through baking step, cool completely, then add sauces just before serving.
Serve warm directly from skillet with spoons or small plates.
Common Mistakes
Don't skip pressing biscuits into custard to avoid uneven cooking
Cool briefly before adding glaze to prevent it from melting completely off
Substitutions
Dairy-Free Swaps
General Alternatives
cook sugar until amber then add cream
FAQ
Can I use homemade biscuits instead?
Yes, but they may not hold together as well when cut into pieces. Refrigerated biscuit dough works better for this technique than from-scratch.
How long will leftovers keep?
Store covered in refrigerator for up to 2 days. The texture is best when reheated gently in the oven rather than microwave.
Can I make this ahead for a party?
Bake the biscuit base ahead and reheat before adding the caramel and glaze. The sauces are best added just before serving.