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Apple Pie Stuffed Sourdough Biscuit Bombs (discard recipe)

These Apple Pie Stuffed Sourdough Biscuit Bombs are filled with homemade cinnamon apple pie filling, baked until golden, and finished with a sweet vanilla glaze for the ultimate fall treat

Prep Time 20 mins
Cook Time 35 mins
Resting time 20 mins
Total Time 1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: apple pie sourdough biscuit bombs
Servings: biscuit bombs

Equipment

  • Mixing bowl
  • Food scale
  • Cheese grater
  • 1 8x8 inch baking pan
  • Parchment paper
  • Large frying pan and spatula

Ingredients

Dry Ingredients

  • 250 grams all-purpose flour
  • 24 grams sugar
  • 8 grams (2 teaspoons) baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 75 grams cold unsalted butter (grated)

Wet Ingredients

  • 200 grams cold sourdough discard
  • 80 grams buttermilk (or heavy cream )
  • 5 grams (1 teaspoon) vanilla extract

Streusel Topping

  • 30 grams melted unsalted butter (cooled)
  • 22 grams brown sugar
  • 22 grams sugar
  • 45 grams all-purpose flour
  • a pinch of cinnamon & salt

Easy Apple Pie Filling

  • 300 grams (2-3 apples) apples (peeled and finely diced)
  • 25 grams unsalted butter
  • 40 grams brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch of salt
  • 5 grams cornstarch
  • 10 grams water

Vanilla Glaze

  • 100 grams powdered sugar
  • 15-20 grams milk or heavy cream
  • 2 grams vanilla extract
  • pinch of salt

Instructions

Make the apple pie filling & streusel

  1. The apple filling & streusel can be prepped the night before and refrigerated overnight for flexibility.
  2. Make the streusel: In a small bowl, combine melted butter, both sugars, cinnamon, salt, and flour. Mix until crumbly and chill until ready to use. If the mixture is too wet add a little more flour. If it is too dry. add a little more melted butter.
  3. Make the apple filling: Honeycrisp, Pink Lady, Granny Smith, or a combination work well in this recipe.. Dice them pretty small—around 1/4-inch pieces.
  4. In a medium skillet set over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples have softened slightly but still hold their shape.
  5. In a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the skillet and stir constantly for 1–2 minutes, or until the filling has thickened and is glossy.
  6. Transfer the apple pie filling to a bowl and let it cool completely before assembling the biscuit bombs (a cold filling makes for easiest shaping).

Mix the biscuit bomb dough

  1. Place the butter in the freezer for 15-20 minutes.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon.
  3. Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.
  4. In a separate bowl whisk together the sourdough discard, and buttermilk or heavy cream.
  5. Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky.

How to assemble apple pie stuffed sourdough biscuit bombs

  1. Line a 8×8 inch baking pan with parchment paper.
  2. Divide the dough into 16 equal portions (I use a food scale for accuracy) and gently flatten each piece.
  3. Spoon about 1 tablespoon of the cooled apple pie filling into the center.
  4. Bring the edges of the dough up and over the filling, pinching tightly to completely seal. Roll gently between your hands to form a smooth ball.

  5. Arrange the coated dough balls in the prepared baking dish so they’re just touching. Place the biscuit bombs in the fridge for 20-30 minutes while the oven preheats.

    They can rest for a few hours in the fridge before baking for flexibility.

Bake the apple pie sourdough biscuit bombs

  1. Preheat the oven to 400 degrees F.
  2. Pull the biscuit bombs from the fridge and brush them with melted butter and top with the streusel topping.
  3. Bake the apple pie biscuit bombs for 30-35 minutes or until cooked through. Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.
  4. Allow to cool for about 10-15 minutes before glazing.
  5. While the biscuit bombs cool, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. If needed, add a little more milk, 1 teaspoon at a time, until the glaze reaches a thick but pourable consistency.
  6. Drizzle the glaze generously over the warm biscuit bombs and serve immediately while the apple filling is still warm and gooey.
  7. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  8. Warm individual portions in the microwave for 15–20 seconds before serving.
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