Apple Cinnamon Drop Biscuits with Apple Cider Glaze

5 from 2 votes

Apple Cinnamon Drop Biscuits with Apple Cider Glaze

These Apple Cinnamon Biscuits are tender, fluffy drop biscuit style loaded with buttery sautéed apples, warm cinnamon, and apple pie spice — then drizzled with a simple apple cider glaze that makes them taste like your favorite apple fritter! The secret is cooking the apples first to concentrate the flavor and remove excess moisture. No mixer needed, no rolling or cutting. Just stir, scoop, bake, and glaze. Perfect for weekend brunch, a cozy afternoon snack, or anytime you're craving something sweet and apple-y.

Prep Time15

Cook Time20

Chill time25

Total Time1

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegetarian

Servings: biscuits

Calories: 418kcal

Author: Briana

Equipment

large cookie scoop #20 or 2 tablespoon size

Ingredients

Sautéed Apples:

2 medium apples diced, about 260g, Honeycrisp, Cripps Pink, or EverCrisp recommended
2 tablespoons unsalted butter
2 tablespoons brown sugar 25g
1 teaspoon cinnamon
Pinch kosher salt

Biscuits:

2¼ cups all-purpose flour 270g
⅓ cup granulated sugar 67g
1 tablespoon baking powder 12g
1 teaspoon kosher salt Diamond Crystal
½ teaspoon baking soda
1½ teaspoons cinnamon
1 teaspoon apple pie spice can sub cinnamon
10 tablespoons unsalted butter 140g, cold
3⁄4 cup buttermilk cold

Apple Cider Glaze:

1 cup powdered sugar 120g
2 tablespoons apple cider as needed to thin
1 teaspoon vanilla bean paste or extract
pinch of kosher salt

Instructions

Sauté the Apples:

Melt butter in a skillet over medium-low heat. Add the diced apples, brown sugar, cinnamon, and a pinch of salt. Cook for 6–7 minutes, stirring occasionally, until softened and slightly jammy. Transfer to a plate and let cool completely (10–15 minutes).
2 medium apples, 2 tablespoons unsalted butter, 2 tablespoons brown sugar, 1 teaspoon cinnamon, Pinch kosher salt

Biscuit Dough:

While apples cool, cut the cold butter into tablespoon-sized pieces and place in the refrigerator.
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon, and apple pie spice.
2¼ cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda, 1½ teaspoons cinnamon, 1 teaspoon apple pie spice
Add the chilled butter pieces. Use a pastry cutter or your fingers to work the butter into thin, flat sheets — some bigger, some smaller.
10 tablespoons unsalted butter
Add the cooled sautéed apples and toss gently to coat.
Pour in the cold buttermilk and stir until the dough just comes together. It should look shaggy — don't overmix.
3⁄4 cup buttermilk

Shape and Chill:

Using a 2-tablespoon cookie scoop (or two spoons), drop the dough onto a parchment-lined baking sheet.
Place the baking sheet in the freezer for 15 minutes while the oven preheats to 400°F.

Bake:

Bake on the middle rack for 11-13 minutes, until the internal temperature reaches 200–205°F. Let cool on the pan for 10–15 minutes — they firm up as they cool.

Make the Glaze:

Whisk together the powdered sugar and apple cider until smooth and pourable. Add salt and vanilla bean paste. Taste, and adjust.
1 cup powdered sugar, 2 tablespoons apple cider, 1 teaspoon vanilla bean paste, pinch of kosher salt
Drizzle over the cooled biscuits and serve.

Notes

Make ahead: Freeze unbaked biscuits solid on the sheet, then transfer to a freezer bag for up to 3 months. Bake straight from frozen — add a few extra minutes to bake time.
In a hurry? You can bake these from room temperature — they won't hold their shape quite as well, but they'll still be delicious!
Melted butter? You can use melted butter instead of cold — the biscuits will be slightly more dense but still delicious
Batch baking: This recipe makes about 20 biscuits. Bake one sheet at a time on the middle rack for best results. Keep the second sheet in the freezer until ready to bake.
Storage: Store leftover biscuits in an airtight container at room temperature for 2–3 days. Reheat in a 300°F oven for 5 minutes to refresh.
Skip the glaze? These are also delicious warm with a smear of maple butter or apple butter instead!
No vanilla bean paste? Vanilla extract works too — use the same amount.
Salt: This recipe uses Diamond Crystal kosher salt. If using Morton's or table salt, use about ½ teaspoon instead, as they are saltier.
No buttermilk? Mix ¾ cup milk with 2 teaspoons white vinegar or lemon juice. Let sit 5 minutes before using.

Nutrition