Preheat your oven to 375°F (190°C).

Place parchment paper on a baking tray or apply a thin layer of grease to prevent the biscuits from adhering. This small step makes cleanup much easier!

Combine the diced Granny Smith apples, brown sugar, cinnamon, vanilla extract, optional nutmeg, and lemon juice in a bowl and stir well.

Set aside briefly—this allows flavors to meld beautifully while you prepare the biscuits.

Gently pull apart the refrigerated biscuit dough into single biscuit portions.

Press each biscuit softly with your fingers or a rolling pin to form a circle approximately 4 inches in diameter. Don’t worry about perfect shapes; rustic looks delicious too!

Place roughly 1 tablespoon of the apple filling in the middle of each biscuit circle.

(Tip: Avoid overfilling, so they seal easily and bake evenly.)

Gently fold the dough around the filling, pinching the edges securely to seal, creating a small pouch or turnover shape. Make sure each biscuit is sealed tightly to avoid leaks during baking.

Lightly coat the tops with melted butter to achieve a beautiful golden-brown color.

Position the biscuits on the prepared pan, keeping a 2-inch distance between each to ensure consistent baking results.

Bake in your preheated oven for 15-18 minutes, or until they turn beautifully golden brown and the aroma fills your kitchen.

Once baked, remove from the oven and let cool for about 5 minutes—just enough to handle comfortably.

Enjoy these delightful biscuits warm, perhaps topped with a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent dessert!