Apple Pie Biscuit Shortcakes

  • Author: Julianne Bayer
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 7-9 biscuits


  • 2 C (8oz) King Arthur Flour Unbleached Self-Rising Flour
  • 2 tablespoons (7/8 oz) Sugar
  • 1 C (8oz) Heavy cream
  • 1 tsp Vanilla extract
  • 1 to 2 tbsp (1/2 to 1 oz) Milk (optional)
  • 1 to 2 tbsp (1.2 to 1 oz) Butter, melted
  • Course white sparkling sugar or cinnamon sugar


  1. Pre-heat oven to 425°F and move a rack to the top third of the oven.
  2. In a medium-sized bowl, blend together flour and sugar.
  3. Using a measuring cup, measure out 1 cup of heavy and add 1 teaspoon vanilla. Mix together to blend the vanilla into the heavy cream.
  4. Create a well in the center of your flour, filling with heavy cream. Gently start turning the flour over until a dough starts to form. Continuing turning until a ball of dough is formed. If you have a lot of leftover flour in the bottom of the bowl, you can add 1 tablespoons of milk at a time. (Note that I did not need to do this).
  5. Empty the dough onto a well-floured surface, patting the top with additional flour.
  6. Fold the dough over several times to blend in additional flour until the dough is no longer sticky. Pat dough into a 7” disc about ½” thick.
  7. Use a biscuit cutter or small round cookie cutter, about 2 ¼” in width to cut dough into rounds. I reknead the dough and cut a couple additional biscuits.
  8. Place on a baking sheet lined with parchment paper or a silicone baking mat.
  9. Melt butter and brush the tops of the biscuits with butter. Sprinkle the top of biscuits with course white sparkling sugar.
  10. Bake for 12 to 16 minutes until they are golden brown. Remove from oven and allow them to cool for a couple minute before transferring them to a wire rack. These are best served warm.


Biscuit recipe provided by King Arthur Flour

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