If you’re craving a divine treat that balances crunch and gooey sweetness, this Caramel Biscuit Recipe is going to become your new obsession. Imagine tender, buttery biscuits smothered in a luscious homemade caramel sauce with hints of vanilla and a pinch of sea salt to make each bite burst with flavor. Whether you’re baking for a cozy weekend brunch or treating friends to something special, these Caramel Biscuits offer all the warmth and indulgence you could hope for in a dessert or snack. It’s a perfect harmony of textures and tastes that feels both familiar and irresistible.
Ingredients You’ll Need
Getting this Caramel Biscuit Recipe right starts with a handful of simple, high-quality ingredients that come together to create its incredible taste and texture. Each element pulls its weight, from the flaky flour and butter in the biscuits to the rich butter and brown sugar in the caramel sauce, ensuring every bite is perfect.
- 2 cups all-purpose flour: This forms the tender but sturdy base of the biscuit, creating that comforting flaky texture.
- 1/4 cup sugar: Adds a subtle sweetness to the biscuit dough without overpowering it.
- 1/2 teaspoon baking powder: Helps the biscuits rise into light, fluffy perfection.
- 1/4 teaspoon salt: Balances sweetness and enhances the overall flavor.
- 1/2 cup cold unsalted butter, cubed: Essential for flaky layers and that rich buttery goodness in the biscuits.
- 1/4 cup milk (or buttermilk): Brings moisture to the dough and tenderizes the biscuits; buttermilk adds a lovely tang.
- 1 teaspoon vanilla extract: Adds a warming aroma and subtle complexity to the biscuit dough.
- 1/2 cup unsalted butter (for caramel sauce): Forms the creamy base of the caramel, making it irresistibly smooth.
- 1 cup brown sugar (packed): Gives the caramel its deep, rich sweetness and beautiful color.
- 1/2 cup heavy cream: Makes the caramel sauce luscious and silky.
- 1/4 teaspoon vanilla extract (for caramel): Enhances the caramel’s flavor with a gentle vanilla note.
- Pinch of salt (for caramel): Creates a delightful contrast that highlights the sweetness.
- 1/2 cup chocolate chips (for melting): Optional but highly recommended for a decadent chocolate drizzle on top.
- Sea salt flakes (for sprinkling): Adds a final touch of gourmet flair with a crunchy, salty finish.
How to Make Caramel Biscuit Recipe
Step 1: Make the Caramel Sauce
Start by melting 1/2 cup of unsalted butter in a saucepan over medium heat. Once melted, stir in the packed brown sugar until it dissolves and the mixture bubbles lightly. Slowly whisk in 1/2 cup of heavy cream and keep stirring until the sauce thickens slightly, usually about 5 to 7 minutes. Remove from heat, then stir in 1/4 teaspoon vanilla extract and a pinch of salt. This caramel sauce is what gives the Caramel Biscuit Recipe its signature gooey sweetness and depth.
Step 2: Prepare the Biscuit Dough
While the caramel cools, preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to incorporate it until the mixture resembles coarse crumbs. Stir in milk (or buttermilk) and 1 teaspoon vanilla extract until just combined. Don’t overmix; the dough should be slightly sticky but hold together well.
Step 3: Assemble and Bake the Biscuits
Turn the dough out onto a lightly floured surface, gently pat it into a 1-inch thick rectangle, and cut into twelve equal squares. Place these on a parchment-lined baking sheet, then bake for 12 to 15 minutes or until golden and puffed. This stage creates those fluffy, buttery biscuits that support the rich caramel topping perfectly.
Step 4: Add the Caramel and Chocolate
As soon as the biscuits come out of the oven, spoon the warm caramel sauce generously over each one. Then melt your chocolate chips gently and drizzle the melted chocolate over the caramel for an extra layer of indulgence. Finish with a sprinkle of sea salt flakes to balance out the sweetness with a little crunch.
How to Serve Caramel Biscuit Recipe
Garnishes
For an eye-catching and tasty touch, add extra sea salt flakes on top just before serving to create that fabulous sweet-salty contrast. A dollop of whipped cream or a scoop of vanilla ice cream can also make these biscuits feel like a luxurious dessert everyone will remember.
Side Dishes
These Caramel Biscuits are perfect alongside a hot cup of coffee or tea for a rewarding afternoon treat. If serving for brunch, pairing them with fresh fruit or a crisp green salad can add refreshing balance to the rich flavors.
Creative Ways to Present
Try stacking the biscuits in a rustic wooden board or serving plate and drizzle caramel and chocolate over the entire stack for a show-stopping centerpiece. Individual servings with small ramekins of extra caramel sauce for dipping are also a fun way to amp up the experience for guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the biscuits in an airtight container at room temperature for up to two days. Keep the caramel sauce separate in the fridge and reheat gently when ready to serve to keep everything fresh and delicious.
Freezing
You can freeze the biscuit dough before baking by shaping and cutting it, then placing the raw biscuits on a baking sheet to freeze until solid. Transfer them to a freezer bag and bake straight from frozen, just add a couple of extra minutes to baking time. Freeze caramel sauce in small containers; thaw in the fridge overnight.
Reheating
Reheat individual biscuits in a toaster oven or microwave until warm, then pour fresh warmed caramel sauce over the top. This method keeps the biscuits tender with that irresistible caramel flowing smoothly once again.
FAQs
Can I substitute buttermilk for regular milk in this Caramel Biscuit Recipe?
Absolutely! Buttermilk gives a tangy richness and makes biscuits even more tender, but regular milk works just fine if you don’t have buttermilk on hand.
Is there a way to make the caramel sauce less sweet?
Yes! You can reduce the amount of brown sugar slightly or add a bit more salt to balance out the sweetness according to your preference.
Can I use salted butter for the biscuits and caramel sauce?
You can, but be sure to reduce additional salt in the recipe to prevent the dish from becoming too salty. Unsalted butter offers better control over flavor.
How long will the caramel sauce keep in the fridge?
Stored in an airtight container, the caramel sauce will keep for up to one week. Reheat gently on the stove or in the microwave before serving.
What chocolate is best for drizzling over the biscuits?
Semi-sweet or dark chocolate chips melt beautifully for drizzling, adding a perfect contrast to the sweet caramel without overpowering it.
Final Thoughts
There’s something truly magical about baking homemade biscuits topped with a rich, dreamy caramel sauce, and this Caramel Biscuit Recipe captures that magic perfectly. It’s a dessert that brings comfort and delight all at once. I hope you give it a try soon—it’s one of those recipes you’ll want to make again and again, sharing smiles with every buttery, sweet bite.
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Caramel Biscuit Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Caramel Biscuit recipe combines tender, buttery biscuits with a rich homemade caramel sauce. Topped with melted chocolate and a sprinkle of sea salt flakes, these biscuits offer a perfect balance of sweet, salty, and decadent flavors. Ideal as a dessert or an indulgent snack, these caramel biscuits are sure to impress with their delightful contrast of textures and flavors.
Ingredients
Biscuit Dough:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup milk (or buttermilk for a richer flavor)
- 1 teaspoon vanilla extract
Caramel Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/2 cup heavy cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
Toppings:
- 1/2 cup chocolate chips (for melting)
- Sea salt flakes (for sprinkling on top)
Instructions
- Make the Caramel Sauce: In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1 cup of packed brown sugar and continue cooking while stirring until the mixture is smooth and bubbling. Slowly whisk in 1/2 cup heavy cream and bring the sauce to a gentle boil. Let it boil for 1-2 minutes until slightly thickened. Remove the sauce from heat and stir in 1/4 teaspoon vanilla extract and a pinch of salt. Set aside to cool slightly.
- Assemble the Caramel Biscuit: Preheat your oven to 425°F (220°C). In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add the cold, cubed 1/2 cup unsalted butter and cut it into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 1/4 cup milk (or buttermilk) and 1 teaspoon vanilla extract until the dough just comes together. Roll out the dough on a floured surface to about 1-inch thickness, then cut into biscuit rounds. Place biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown.
- Topping and Serve: While the biscuits bake, melt 1/2 cup chocolate chips in a microwave-safe bowl or over a double boiler until smooth. Once the biscuits are baked and slightly cooled, spread or drizzle the caramel sauce over each biscuit, then drizzle or drizzle melted chocolate on top. Finish with a sprinkle of sea salt flakes for a perfect sweet and salty finish. Serve warm or at room temperature.
Notes
- For richer biscuits, substitute milk with buttermilk.
- You can store leftover caramel sauce in the refrigerator for up to a week; warm before using.
- Adding sea salt flakes enhances the caramel flavor and balances sweetness.
- Make sure butter is cold when cutting into the flour for flaky biscuits.
- These biscuits are best served fresh but can be reheated gently in the oven.
