Preheat the oven to 425°F.

Coat eight 5-ounce ramekins (straight-sided recommended but not necessary) with oil; transfer to a baking sheet. Alternatively, oil 8 cups of a cupcake pan; set aside.

Make the dough for the fluffy gluten free biscuits and omit the buttermilk. Instead, use 1 whole cup of eggnog. Be sure to have some extra eggnog set aside for topping. Divide the dough in half. Then divide each half in half, making four pieces of dough. Then divide each of those pieces in half, making 8 pieces. You will use one of these eight pieces in each ramekin, but you will divide those in half as well. But you don't have to divide them in half until you begin filling each ramekin.

Add one half of each of the eight pieces in the prepared ramekin. Push them down to make the tops somewhat even. Add a few apple pieces. (It's okay to add some of the gel from the canned apple pie filling if using.) Then add the second half of dough. If desired, push in a few chopped nuts on top. Bake for 15 minutes. If you desire golden brown tops, butter the tops with butter halfway through the baking cycle.

Remove from the oven, remove from the pan, and allow to cool on a wire rack over a baking pan. Serve warm, each topped with a scoop of gluten free vanilla ice cream and/or some eggnog.