These Apple Pie Biscuit Shortcakes are made with an easy to create sweet shortcake biscuit topped with mascarpone whipped cream and apple pie filling.

Apple Pie Biscuit Shortcakes

  • Author: Julianne Bayer
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 7-9 biscuits


These Apple Pie Biscuit Shortcakes are made with an easy to create sweet shortcake biscuit topped with mascarpone whipped cream and apple pie filling. 


For the 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

For the Apple Pie Filling

  • 5 Medium apples, sliced
  • 1 Lemon, juiced
  • 2 tbsp Light brown sugar
  • 2 tbsp All-purpose flour
  • 2 tbsp Maple syrup
  • 2 tsp Cinnamon

For the Mascarpone Whipped Cream

  • 4 oz Mascarpone cheese (or substitute regular cream cheese)
  • 1 C Heavy whipping cream
  • ¾ C Powdered sugar
  • 2 tbsp Maple syrup


  1. For the biscuits: 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.
  11. For the pie filling: peel and slice apples into small pieces and squeeze a lemon over top and stir to combine.
  12. Add brown sugar, flour, maple syrup and cinnamon over top of apples. Stir to mix ingredients.
  13. Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally. You want the apples to be soft. Set aside and allow to cool, refrigerate if necessary.
  14. For the whipped cream Beat cream cheese on medium-high speed for 1-2 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
  15. Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
  16. Add remaining heavy whipping cream and beat on medium-high speed. Slowly added remaining powdered sugar and beat until still peaks form.
  17. To assemble the shortcakes, cut in half and top with a big scoop of whipped cream and apple pie filling.


Biscuit recipe provided by King Arthur Flour

  • Category: Dessert
  • Method: Baked
  • Cuisine: American