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
Scale
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.
