Easy Caramel Biscuits Recipes

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EASY BISCUITS



Easy Biscuits image

Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 15 biscuits.

Number Of Ingredients 5

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup cold butter, cubed
2/3 cup 2% milk

Steps:

  • Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

PULL-APART CARAMEL ROLLS



Pull-Apart Caramel Rolls image

These caramel-coated pull-apart rolls are crazy easy to make, thanks to the store-bought biscuit dough and simple homemade caramel sauce. Enjoy these rolls on their own or with a big dollop of whipped cream!

Provided by Gabriela Rodiles

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Unsalted butter, at room temperature, for the baking dish
1/4 cup granulated sugar
1 tablespoon ground cinnamon
One 16.3-ounce can refrigerated biscuits, such as Pillsbury
3/4 cup heavy cream
1/3 cup packed light brown sugar
1/3 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
  • Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
  • For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
  • Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
  • For the whipped cream: While biscuits are baking, whisk the cream and confectioners' sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.
  • Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.

EASY CARAMEL BISCUITS



Easy Caramel Biscuits image

These breakfast biscuits are a family favorite. Very simple to make and everyone who tries them always asks for the recipe. They are sweet and gooey. Guaranteed to disapear quickly! Make sure to serve them warm.

Provided by jen k

Categories     Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

3/4 cup packed brown sugar
1/2 cup chopped nuts
1/3 cup butter
2 tablespoons water
2 cans refrigerated biscuits

Steps:

  • Preheat oven to 400.
  • Heat sugar, nuts, butter and water until melted.
  • Separate biscuits and cut into 4th's and place in bowl.
  • Pour sugar mixture over biscuits and toss.
  • Spoon biscuits into greased bundt pan.
  • Bake 20-25 minutes.
  • Let stand in pan 3 minutes then invert onto serving plate.
  • Serve warm.

CARAMEL CHIP BISCOTTI



Caramel Chip Biscotti image

The combination of caramel and chocolate in these delicate Italian biscuits is to die for. It's divine dunked in coffee or a sweet wine, or even enjoyed on its own. Feel free to use any flavor chocolate chips. -Tami Kuehl, Loup City, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup Kraft caramel bits
1 cup semisweet chocolate chips
3 ounces white candy coating, melted

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy; beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture (dough will be stiff). Stir in caramel bits and chocolate chips., Divide dough into three portions. On parchment-paper lined baking sheets, shape each portion into a 7x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pans on wire racks 5 minutes., On a cutting board, use a serrated knife to cut each rectangle crosswise into eight slices. Place slices on baking sheets, cut side down. Bake until crisp, 10-12 minutes per side. Remove from pans to wire racks; cool completely., Drizzle melted candy coating over tops; let stand until set. Store between pieces of waxed paper in airtight containers.

Nutrition Facts : Calories 206 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 115mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

SALTED CARAMEL BISCUIT BARS



Salted caramel biscuit bars image

A healthier take on one of our favourite chocolate bars, these biscuits are packed with wholesome ingredients, and free from refined sugar and dairy

Provided by Jessica Gooch

Categories     Treat

Time 1h

Yield makes 18

Number Of Ingredients 10

80g porridge oats
20g ground almonds
50ml maple syrup
3 tbsp coconut oil , melted
125g medjool dates , pitted
1 ½ tbsp smooth peanut butter or almond butter
2 tbsp coconut oil , melted
½ tbsp almond milk
generous pinch of salt
150g dairy-free dark chocolate

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
  • For the base, blitz the oats in a food processor until flour-like. Add the remaining ingredients and whizz until the mixture starts to clump together. Scrape into a bowl, then roll and cut into 18 equal-sized rectangular bars, about 9 x 2cm. Place on the prepared tray and use a small palette knife to neaten the tops and sides of each biscuit. Bake for about 10 mins until lightly golden at the edges, then leave to cool.
  • Meanwhile, put all the caramel ingredients in the food processor (no need to rinse it first) and blitz until it forms smooth, shiny clumps. Using a spatula, push the mixture together, then roll into 18 even-sized balls using your hands.
  • Once the biscuits are cool, squash the caramel onto them. Use your fingers to press it into shape and smooth out any bumps, especially around the edges (as they will show underneath the chocolate coating).
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water - make sure the water doesn't touch the bowl (otherwise, it might seize and go grainy). Carefully dip one of the caramel-coated biscuits in the chocolate, turning it gently with a small palette knife (use this to lift it out as well). Use a spoon to drizzle over more chocolate to coat it fully. Let the excess chocolate drip into the bowl, then carefully put the biscuit back on the lined tray.
  • Repeat with the remaining biscuits, then chill in the fridge for at least 30 mins or until the chocolate has set. Put the biscuits in an airtight container and store in the fridge. Will keep for five days.

Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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