Description
Deliciously flaky caramel biscuits topped with a rich homemade caramel sauce and a hint of sea salt, perfect for a sweet treat or dessert.
Ingredients
Scale
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
Topping
- 1/2 cup chocolate chips (for melting)
- Sea salt flakes (for sprinkling on top)
Instructions
- Make the Caramel Sauce: In a saucepan over medium heat, melt 1/2 cup unsalted butter. Stir in 1 cup packed brown sugar and bring to a gentle boil, stirring constantly. Slowly add 1/2 cup heavy cream while stirring to combine. Reduce heat and simmer for 2-3 minutes until the sauce thickens slightly. Remove from heat, then stir in 1/4 teaspoon vanilla extract and a pinch of salt. Set aside to cool.
- Assemble the Caramel Biscuit: Preheat your oven to 375°F (190°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. Cut in 1/2 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in 1/4 cup milk and 1 teaspoon vanilla extract to form a soft dough. Turn dough onto a floured surface and knead gently a few times. Roll out to about 1/2 inch thickness. Cut biscuits using a cookie cutter or glass and place them on a baking sheet lined with parchment paper. Spoon the prepared caramel sauce evenly over each biscuit. Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
- Serve: While the biscuits are warm, melt 1/2 cup chocolate chips in a microwave-safe bowl in 20-second increments, stirring between each until smooth. Drizzle melted chocolate over the biscuits and sprinkle with sea salt flakes for added flavor contrast. Serve immediately and enjoy the balance of sweet caramel, rich chocolate, and flaky biscuit.
Notes
- Using buttermilk instead of milk will add a richer flavor and softer texture to the biscuits.
- Ensure the butter for the dough is very cold to achieve flaky biscuit layers.
- Caramel sauce should be stirred constantly to prevent burning.
- Store any leftover biscuits in an airtight container at room temperature for up to 2 days.
- Reheat biscuits gently in the oven to restore flakiness before serving.
