If you’re craving a sweet treat with that irresistible combination of buttery biscuit and smooth, gooey caramel, let me introduce you to the Caramel Biscuit. This recipe brings together the classic comfort of homemade biscuits with a rich caramel center and just a sprinkle of flaky sea salt on top for that perfect contrast. Whether you want to impress at a bake sale, treat yourself after a long day, or simply brighten someone’s afternoon, this Caramel Biscuit always wins hearts and never lasts long on the plate!
Ingredients You’ll Need
In this recipe, each ingredient holds its own special place, contributing to the unique taste, delightful texture, and golden color of every Caramel Biscuit. You don’t need anything fancy—just a few pantry staples that work pure magic together!
- All-purpose flour: The backbone of the dough, giving these biscuits the perfect tender crumb.
- Granulated sugar: Adds sweetness and helps create that irresistible outer crisp.
- Light brown sugar (packed): Infuses each biscuit with deep caramel notes and a hint of chewiness.
- Baking soda: Lends just enough lift for a delicate, slightly airy bite.
- Salt: Enhances all the flavors and keeps things perfectly balanced.
- Unsalted butter (cold and cubed): Essential for that classic biscuit flakiness and rich, buttery flavor.
- Whole milk or cream: Brings the mixture together for a tender, moist interior.
- Vanilla extract: Adds warm aromatic depth that ties everything together.
- Soft caramels (melted or chopped): The star ingredient, providing luscious caramel pools in every bite.
- Flaky sea salt (optional): A sprinkle on top elevates the caramel with a sophisticated finish.
How to Make Caramel Biscuit
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple setup ensures your Caramel Biscuits won’t stick, and helps them bake up beautifully golden every time.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, and salt. This mix forms the biscuit’s base, blending both sweetness and structure so every bite is just right.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry mixture. Use a pastry cutter or a trusty fork to work the butter into the flour until everything looks like coarse crumbs—a key step for those luscious, melt-in-your-mouth layers.
Step 4: Add Wet Ingredients
Pour in the milk (or cream) and vanilla extract. Stir gently just until the dough comes together—be careful not to overmix, as this keeps each Caramel Biscuit light and tender rather than tough.
Step 5: Shape and Fill
Roll the dough into 1-inch balls and space them about 2 inches apart on your prepared baking sheet. Flatten each slightly, then make a small well in the center. Here’s where the magic happens: spoon a bit of melted or chopped caramel right into the middle, creating that signature gooey center.
Step 6: Bake and Finish
Bake for 10 to 12 minutes, or until the edges are gently golden and the centers look set. Let them cool on the sheet for five minutes before transferring to a wire rack. While they’re still warm, sprinkle with flaky sea salt if you’d like—a tiny touch that makes every Caramel Biscuit pop!
How to Serve Caramel Biscuit
Garnishes
These biscuits truly shine with a final flourish of flaky sea salt, but you can get playful with your garnishes! A dusting of powdered sugar, a drizzle of extra caramel sauce, or even a light shave of dark chocolate creates an elegant, bakery-style finish that takes your Caramel Biscuit to the next level.
Side Dishes
The slightly sweet, buttery base of the Caramel Biscuit pairs wonderfully with fresh fruit or a scoop of vanilla ice cream. If you’re feeling fancy, serve alongside espresso or a steaming mug of chai for that cozy café vibe at home.
Creative Ways to Present
Set out a platter of Caramel Biscuits at your next brunch gathering, wrap them in parchment for beautifully rustic gifts, or tuck a few into a lunchbox for a midday pick-me-up. Stack them in a jar, tie with ribbon, and you’ve got a seriously impressive homemade hostess present!
Make Ahead and Storage
Storing Leftovers
If you somehow have Caramel Biscuits left (they disappear quickly in my house!), just pop them into an airtight container at room temperature. They’ll stay fresh and delicious for up to three days, making them an ideal treat to bake ahead.
Freezing
You can absolutely freeze Caramel Biscuit dough balls—just shape and fill them, then flash-freeze on a tray before moving to a zip-top bag. Bake straight from frozen, adding an extra minute or two to the bake time. Baked biscuits can also be frozen and reheated whenever a craving strikes.
Reheating
For that just-baked taste, warm your Caramel Biscuit in the oven at 300°F (150°C) for a few minutes, or microwave for a quick 10 seconds. This perks up the caramel and restores that melt-in-your-mouth texture we all love.
FAQs
Can I use store-bought caramel sauce instead of soft caramels?
Yes! For an ultra-easy hack, drizzle store-bought caramel sauce over your biscuits right after baking. While the texture is a bit different than melted caramels, it delivers that lovely caramel note with almost no extra effort.
Why does the butter need to be cold?
Cold butter is the secret to a tender, flaky biscuit. When worked into the dough, it creates little pockets of steam while baking, resulting in melt-in-your-mouth layers that make each Caramel Biscuit wildly addictive.
Can I add chocolate or nuts to this recipe?
Absolutely! Toss in a handful of mini chocolate chips or finely chopped pecans to the dough for a delightful twist. Just keep the caramel center the star for that classic Caramel Biscuit experience.
How do I make my biscuits more golden on top?
If you’d like a deeper color, brush the tops of your biscuit dough lightly with milk or cream before baking. This gives each Caramel Biscuit a beautiful golden hue and a hint of extra richness.
Is this recipe suitable for kids to help make?
Definitely! Shaping the dough balls and making little caramel wells are fun, hands-on tasks that little ones love. Just be sure an adult handles the hot caramel and oven duties for safety.
Final Thoughts
There’s truly nothing like sinking your teeth into a warm Caramel Biscuit, its buttery crumb and gooey center making every bite pure joy. I hope you give this recipe a try—and share the love with friends and family. Happy baking and enjoy every sweet moment!
Print
Caramel Biscuit Recipe
- Total Time: 27 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
Indulge in the sweet and buttery goodness of these caramel biscuits. These soft and chewy treats are perfect for a cozy dessert or snack.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (cold and cubed)
- 2 tablespoons whole milk or cream
- 1 teaspoon vanilla extract
- 1/2 cup soft caramels (melted or chopped)
- flaky sea salt for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
- Cut in butter: Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Add wet ingredients: Stir in the milk and vanilla extract until the dough comes together.
- Form biscuits: Roll the dough into balls, flatten, make an indentation, and add caramel.
- Bake: Bake for 10–12 minutes until golden.
- Cool and serve: Let cool on a wire rack, optionally sprinkle with sea salt.
Notes
- For a shortcut, use store-bought caramel sauce and drizzle over the biscuits after baking.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
