Preheat oven to 400°F. Unwrap refrigerated biscuit dough. Spray muffin tin with cooking spray.
Lengthwise, cut each biscuit in half. Take one biscuit half and flatten it down with your palm. Arrange and press into muffin tin. Continue with 7 other halves. You will have 8 disks of dough remaining for the tops of the biscuits. Parcook for 3 minutes.
Meanwhile, chop up apple pie filling into small pieces.
Remove the muffin tin. Place a small pad of butter (about 1/4 teaspoon, maybe a little less), a pinch of cinnamon and 1/4 teaspoon of brown sugar into the bottom of each biscuit mold. Fill each mold with apple filling. Top each with a small pad of butter (about 1/4 teaspoon, maybe a little less), a pinch of cinnamon and 1/4 teaspoon of brown sugar. Ingredients might mound over the top, that is fine.
Using the remaining biscuit halves, cover each mold and pinch (as best you can) the edges together. Using a sharp knife cut a small hole in the top of each biscuit for steam to release.
Sprinkle the tops with more cinnamon and turbinado sugar, pressing down lightly to secure.
Return to the oven at 400°F and bake for 12-14 minutes. Biscuits will be lightly browned on top. Allow to cool for 2-3 minutes.
Serve with your favorite sauce or plain.
If you tried this recipe, come back and let us know how they were in the comments or ratings.
If you don't have turbinado sugar, use sugar in the raw or just white sugar. You can also omit it, they will still be sweet.