Caramel Apple Biscuits Recipes

UPSIDE-DOWN CARAMEL-APPLE BISCUITS

Upside-Down Caramel-Apple Biscuits image

Caramel and apple create a luscious individual breakfast sweet with the convenience of Grands biscuits.

Provided by Mom2Rose

Categories Breads

Time 1h20m

Yield 8 biscuits, 8 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/2 cup caramel ice cream topping
1/4 cup packed dark brown sugar
6 cups sliced peeled granny smith apples (about 4 medium)
1/2 cup chopped pecans
1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits (8 biscuits)

Steps:

Heat oven to 350°F
In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
Stir in brown sugar and apples.
Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
Sprinkle 1 tablespoon pecans in each cup.
Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.
Place biscuits on top of caramel-apple mixture in each cup.
Place cups on large cookie sheet with sides.
Bake 18 to 23 minutes or until golden brown.
Place cups on cooling rack; cool 5 minutes.
Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.
Serve warm.

CARAMEL APPLE BISCUITS

Caramel Apple Biscuits image

Make and share this Caramel Apple Biscuits recipe from Food.com.

Provided by Candace Michelle

Categories Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 Pillsbury refrigerated biscuits (southern style)
4 tablespoons butter, divided
1/2 cup rolled oats
1/2 cup sugar, divided
1/2 cup brown sugar, divided
2 granny smith apples, diced
1 teaspoon apple juice (or water)
1/2 teaspoon cornstarch

Steps:

Bake biscuts according to package directions.
Mix 2 tablespoons of butter, oats, and 1/4 of each.
sugar and place on top of biscuts. Return to oven and bake for 3 minutes.
In a saucepan, melt 2 tablespoons butter; add apples and remaining 1/4 of each sugar. Cook until apples are tender.
Combine apple juice (or water) and cornstarch. Add to apples and simmer until sauce thickens.
Place biscuts on serving plates and spoon apples and caramel sauce on top. Goes excellent with a nice scoop of vanilla ice cream! Sometimes I add a teaspoon of cinnamon to the oat and butter mixture for a twist!

Nutrition Facts : Calories 252.6, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 62.5, Carbohydrate 45.7, Fiber 1.8, Sugar 39.3, Protein 1.3

EASY UPSIDE-DOWN CARAMEL APPLE BISCUITS

Easy Upside-Down Caramel Apple Biscuits image

A Nurse friend of my gave me this recipe when I was still working in a Nursing Home years ago.

Provided by Norma DeRemer

Categories Other Desserts

Number Of Ingredients 6

Ingredients

1/4 c butter
1/2 c caramel ice cream topping
1/4 c packed dark brown sugar
4 medium granny smith apples, peeled and sliced
1/2 c chopped walnuts, or pecans
1 can(s) ( 8 biscuits ) flaky layers butter refrigerated biscuits

Steps:

1. Heat oven to 350.
2. in a 12 inch nonstick skillet, cook butter and carmel topping over medium heat, stirring occasionally, until melted and bubbly.
3. str in brown sugar and apples. Cook over medium high heat for 12 to 15 minutes, stirring occasionaly, until apples are tender
4. meanwhile, spray 8 (12 oz.) custard cups with cooking spray.
5. sprinkle 1 tablespoon walnuts or pecans in each cup
6. spoon about 1/2 cup of caramel apple mixture evenly over nuts
7. open and separate busuits, gently stretch each biscuit until large enough to cover caramel apple mixture.
8. Place a biscuit on top of mixture in each cup
9. place cups on a large cookie sheet with sides.
10. bake 18 to 23 minutes or until golden brown
11. remove from oven and cool on cooling rack for 5 minutes
12. place heat-proof serving dish upside down on each cup and carefully turn dish and cup over to remove cakes
13. serve warm with ice cream if desired

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