Falling for Dessert: Biscuit-Based Treats to Sweeten Your Thanksgiving
If you know me, you know fall is my season. Growing up on the family farm, September and October always felt like magic. The fields turned golden, the air got that crisp bite in the morning, and everything smelled like woodsmoke and apple cider. Don’t get me wrong…I love summer (give me all the peaches and berries!), but there’s something about cozy sweaters, crunchy leaves underfoot, and yes… the pumpkin spice life that makes me happiest.
And while I do get a little sad when summer fades, fall always wins me over with its coziness. It’s the time of year when baking feels less like a task and more like self-care. You turn on the oven, the kitchen warms up, and suddenly you’re surrounded by the smell of cinnamon, vanilla, and buttery goodness.
That’s why I want to share some of my favourite biscuit-based desserts for Thanksgiving and fall gatherings. These all start with Lazy Daisy’s Bake-at-Home Buttermilk Biscuits (my secret weapon for quick, flaky, never-fail bakes). You just pop them in the oven for 30 minutes at 350, and suddenly you’ve got the foundation for desserts that are rustic, comforting, and impressive enough for the holiday table.
And here’s the fun part: three of these ideas come from the wonderfully creative food blogger Gavan Knox AKA, CrumbsInMyBeard. He’s been having way too much fun turning our biscuits into show-stopping desserts, and I can’t help but love every single one of his creations. You’ll find links to his reels below so you can watch them in action.
So grab a cup of tea (or a PSL, I won’t judge 😉), and let’s talk dessert.
🍫 Cherry S’mores Sandwich
Let’s start with pure fun. Imagine splitting open a warm buttermilk biscuit and stuffing it with gooey toasted marshmallows and melty chocolate. Yes, it’s as good as it sounds. But Gavan made it even better when he added in cherry syrup, fresh cherries and a graham crumb on top of our classic buttermilk biscuit! I imagine they would be just as delish with a fig compote or jam, or maybe even some plum butter for that autumn twist.
S’mores usually scream “summer bonfire,” but when you bake them with biscuits, they become a fall hug in dessert form. I’d serve these up on chilly evenings, maybe even as a surprise Thanksgiving dessert for the kids (and, let’s be real, the adults too).
Crumbs In My Beard Hot Tip: This recipe can work with cherry filling or homemade cherry compote, but to really create something special, add on some Amarena cherries. Both the fruit and syrup are DIVINE!
🍑 Peach Cobbler No-Churn Ice Cream
When I was little, my gram would always tuck summer peaches into the freezer, and by October, we’d pull them out to make cobblers. But then Gavan went ahead and took peach cobbler to a new level when he used Lazy Daisy’s Bake at Home Biscuits to whip up a batch of no-churn ice cream!
First, he turned our biscuits into cinnamon sugar toasted biscuit nuggets (I mean WHAT!) then, he swirled in homemade Ontario Peach purée, a touch of nutmeg, added in a salted caramel swirl, and topped it all off with more peach purée and toasted biscuit crumbs!
You might be thinking that this sounds far too complex, but hear me out. Grab a tub of vanilla ice cream and a pack of our classic buttermilk biscuits. Cut them up, bake until toasty and roll them into cinnamon sugar and let them cool then crumble them up and fold them into the ice cream. Add in some caramel sauce (store bought is fine) and make yourself a simple fruit purée of any kind (think peaches, apples, pears, pumpkin) and bam, you have a no fail fall dessert that brings with it a bit of summery flare.
Crumbs In My Beard Hot Tip: As this is a no-churn ice cream, to help with the thickening of the cream make sure that not only your whipping cream is chilled, but also your bowl and beaters for your electric whisk. I pop mine in the fridge for an hour before making.
🍨 Raspberry Peach Trifles
Okay, so this one is stunning and though it’s giving off summer vibes, I think it would make an incredible fall dessert (hear me out). Gavan put a lux twist on the English “Nan’s” sherry trifle (with Chambord soaked buttermilk biscuits, raspberry jelly, creamy custard and peach purée) and though his original recipe uses raspberries and peaches (hello, frozen summer fruit drawer 👋), you can swap in whatever makes your fall heart sing: spiced apples + cranberries, roasted plums, or even pears with a splash of maple syrup.
It’s lighter than pie but still feels indulgent. Perfect if you’re already stuffed with turkey but still want “just a little something sweet.”
Crumbs In My Beard Hot Tip: For a booze-free option, you can also soak the buttermilk biscuits in orange juice or berry juice for a delicious alternative.
🍮 Spiced Biscuit Bread Pudding
Now let’s talk leftovers, because no farm girl (or Lazy Daisy’s regular) likes waste. Got a few extra biscuits lying around (I know, the chances are slim…but it happens)? Cube them up and turn them into bread pudding.
Soak them in a custard of eggs, cream, sugar, vanilla, and alllll the fall spices (cinnamon, nutmeg, ginger). Bake until puffed and golden, and you’ve got dessert that tastes like a warm blanket.
Pro tip: drizzle with caramel sauce or top with a scoop of vanilla ice cream.
Variations: fold in pumpkin purée for a pumpkin bread pudding, or scatter dried cranberries and walnuts before baking.
🍏 Rustic Skillet Fruit & Biscuit Bake
This one is my personal favourite for a cozy night in. Picture a cast-iron skillet bubbling away with spiced apples, pears, or plums, peaches n’ figs all tucked under our fresh baked buttermilk biscuits. Slice your fruits and layer them across the bottom of a rectangular glass dish (like the one you might use for a lasagna). Egg wash 12 classic two-bite frozen biscuits, nestle them in amongst your fruit. Tuck it into the oven at 350°F for 30–35 minutes until biscuits are golden brown. Pull it out of the oven, set it right on the table, drizzle with double cream and dig in!
It’s casual, it’s rustic, and it looks like something straight out of a farmhouse kitchen (because it is).
Fall idea: try apple + cranberry with a bit of orange zest, or plums + figs for something a little moodier. Serve warm with whipped cream, and you’ve officially won Thanksgiving.
Wrapping It Up
There you have it: five cozy, biscuit-based desserts that make Thanksgiving (or any fall evening) a little sweeter.
Huge shout-out again to CrumbsInMyBeard for dreaming up the Cherry S’mores Sandwich, Peach Cobbler Ice Cream and Raspberry Peach Trifle recipes. If you don’t follow him already, do it—you’ll thank me later.
So tell me: which one are you trying first? Drop me a note or tag us on Instagram so I can see your creations. Until then, happy baking, happy Thanksgiving, and happy fall, my friends.
🍂 With love (and pumpkin spice),
xo Dawn
A Word from Gavan
“As someone who is self-taught in the food media sector I try and support local, innovative businesses where I can, and Lazy Daisy’s is one of my favourites. I’m always looking for delicious, creative ways to use food products and since I adore their Bake-at-Home Buttermilk Biscuits, it seemed only natural I play around with them to see what I could create. I’m all about creating a talking point around food; making space at the table; having conversations and creating smiles. Hopefully these recipes do that.”