These "simple as pie" Skillet Apple Pie Biscuits are an end of the week breakfast treat sure to turn into a family top pick. The readiness is unimaginably basic utilizing crusty fruit-filled treat filling, cinnamon sugar, heaps of margarine and feathery scones.

They're sufficient for organization, or even as a pastry for the individuals who may not be slanted to prepare starting with no outside help.

Apples and cinnamon are an exemplary blend and these sweet rolls are certain to turn into a family top choice. In this formula, I share two techniques. The main technique is for those minutes when you're in a rush, utilizing a top notch crusty fruit-filled treat filling and solidified premade scones. It's for those bustling morning or low complain minutes in life that we as a whole have.

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Ingredients

• 8 frozen buttermilk biscuits thawed or Easy Cream Biscuits
• 1 21 oz can premium apple pie filling
• 1/2 cup butter melted
• 1/2 cup light brown sugar
• 1 Tbsp ground cinnamon
• 1 tsp pure vanilla extract
• 1/8 tsp nutmeg
• 1/4 cup walnut or pecan pieces [optional]
• Glaze: [May double if desired]
• 1/2 cup powdered sugar
• 2-3 Tbsp cream or half & half

Instructions

1. Preheat the oven to 375�F. Melt the butter, and brush on all sides of a 10-inch cast iron skillet.
2. In a bowl, mix together the brown sugar, cinnamon and nutmeg until blended.
3. Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture. Arrange side by side in the skillet.
4. Cut the apples in the pie filling into smaller pieces, and mix in 1 teaspoon of pure vanilla. Arrange over the biscuits.
5. Pour the remaining butter over all and sprinkle the remaining cinnamon-sugar on top.
6. Bake for 30-35 minutes, until golden and puffy.
7. Mix together the powdered sugar and cream until smooth. May double, if desired. Drizzle on top. Serve immediately.

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