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Apple-Cranberry Mini Biscuits

Ready In

28 min

Prep

15 min

Cook

13 min

Servings

10 - 16

Get ready for the perfect two-bite treat! These Apple-Cranberry Mini Biscuits are your new holiday (or any day!) obsession. Starting with a shortcut—refrigerated biscuits—you’ll wrap them around a sweet, tangy filling of Granny Smith apples and cranberry sauce. Baked until golden and brushed with melted butter and cinnamon-sugar, these warm, fruit-filled pockets are flaky, irresistible, and ready in under 30 minutes! They're fantastic for breakfast, dessert, or a cozy snack.

A cutting board holds several golden-brown mini biscuits on parchment paper, some split open to show the apple-cranberry filling. A bowl of cranberry sauce and a stack of small plates with one biscuit are also visible.
  • Snack
  • Dessert
  • Vegetarian
  • Pescetarian

Ingredients

  1. Nonstick cooking spray
  2. 1/3 cup finely chopped Granny Smith apple
  3. 1/4 cup jellied cranberry sauce or leftover cranberry sauce
  4. 1 can (16 ounces) refrigerated jumbo buttermilk biscuits
  5. 1 tablespoon granulated sugar
  6. 1/4 teaspoon ground cinnamon
  7. 2 tablespoons unsalted butter, melted

Instructions

  • Preheat oven to 350°; spray rimmed baking pan with cooking spray. In medium bowl, stir apple and cranberry sauce. Makes about 1/2 cup.
  • Separate biscuits; with sharp knife, cut in half horizontally. Gently stretch each piece of dough to about 3-inch rounds; place 1/2 tablespoon apple mixture on center of each round. For each biscuit, wrap dough up and over filling, pinching edges together to seal; press into 3/4-inch-thick disc and place, seam side down, on prepared pan.
  • Bake biscuits 13 minutes or until golden brown.
  • In small bowl, stir sugar and cinnamon. Brush biscuits with butter; sprinkle with sugar mixture. Makes 16 mini biscuits.