Skip to main content New this month
Get the Allrecipes magazine

Sticky Apple Biscuits

Rated as 4.59 out of 5 Stars

"Instead of the typical drop or cut biscuits, this hearty version is rolled up like a cinnamon roll. Tender apples, crunchy pecans and sweet honey make these a wonderful breakfast treat."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a small bowl, combine the honey, brown sugar, butter and water. Divide between 12 greased muffin cups. Sprinkle with pecans; set aside. In a large bowl, combine the flour, baking powder, salt and cinnamon. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in milk and apple just until moistened. Turn onto a floured surface. Pat into a 10-in. x 8-in. rectangle, about 12 in. thick. Spread with butter, then applesauce; drizzle with honey. Sprinkle with brown sugar and raisins. Roll up, jelly-roll style, starting with a long side. Cut into 12 biscuits. Place, cut side down, over pecan mixture in muffin cups. Bake at 425 degrees F for 20-25 minutes or until golden brown. Cool for 1 minute before inverting onto a serving platter. Serve warm.

Reviews

Read all reviews 14
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Whole wheat goodness (subbed for white flour)with the apples, applesauce and pecans. The glaze overflowed the muffin pan, so I recommend baking these in a 9x13 pan because the sides are deeper!

Most helpful critical review

It was okay. But I wouldn't make it again.

Most helpful
Most positive
Least positive
Newest

Whole wheat goodness (subbed for white flour)with the apples, applesauce and pecans. The glaze overflowed the muffin pan, so I recommend baking these in a 9x13 pan because the sides are deeper!

These were delicious! The only change I made was (because of sheer laziness) I substituted biscuit mix for the flour, baking powder, salt, shortening & butter. I made the dough according to th...

I just made basic biscuits from the biscuit dough in this recipe, baked them at 425 degrees F for 10 minutes, and served them hot with a spread of 1/2 tsp. cinnamon, 2+ Tablespoons brown sugar a...

Delicious! I used gluten free flour, didn't have shortening, so i used more butter. It does leak honey out, which causes a sticky mess. They were not overly sweet, would be great with ice cream,...

I made this exactly as the recipe stated, and they were fantastic!!! I did invert the muffin tin onto a cookie sheet about 5 minutes after I took them out of the oven to avoid them sticking. I...

Delicious little biscuits. We placed the muffin pan on a foil-lined cookie sheet to bake. Yes, the topping does overflow! Also only used 1T of water in the topping. Used our food processor t...

I made these in a 9x13 pan as suggested, and they turned out great, except they flopped over sideways. Next time, I would use a 7x11 pan so they would all be touching to hold them up. Great flav...

These were delicious! I made them for a brunch at Adamo's house with the neighbors and it good got reviews. Only thing is it was really hard to roll the dough on my own; I needed Mom's help, but...

too much of the topping stayed in the pan :(