Easy Caramel Biscuits Recipes

Steps:

• Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
• In small bowl, mix remaining ingredients; pour over biscuits.
• Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.

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.

Steps:

• Place the butter, icing sugar, flour, cornflour and egg in a food processor and process until a smooth dough forms.
• Roll tablespoons of the mixture into balls and-place on lined baking trays.
• Flatten the dough slightly and place the trays in the refrigerator for 10 minutes or until firm.
• Bake the biscuits in a preheated oven, 180C until lightly golden.
• Cool on racks.
• To make the filling, combine the condensed milk, butter and golden syrup in a heatproof bowl.
• Place over a pan of boiling water and stir occasionally for 10-15 minutes until the caramel is thick.
• Cool the caramel for 10 minutes, then spoon onto the flat side of half of the biscuits.
• Top with the remaining biscuits and allow to cool and become firm.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
• Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
• Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

Steps:

• Combine brown sugar, butter and water in glass pie plate.
• Microwave on medium until butter is melted (30 sec.).
• Stir and add nuts to dish. (optional).
• Separate biscuits on wax paper and cut each biscuit into quarters.
• Add the biscuits to the sugar mixture.
• Stir to coat each piece.
• Push biscuits away from the center of the pie plate and then set a custard cup in the middle of the plate open end up.
• Microwave on a medium setting for 5 to 5-1/2 minutes or until the biscuits are no longer doughy.
• Let stand 2-minutes. Twist custard cup to remove it.
• Invert biscuit ring onto a serving plate and enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
• Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
• Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.

Steps:

• Whip caramel till smooth and creamy
• Crush 1/3 of 1 of the packets set aside.
• Cover each remaining biscuit with a thin layer caramel and "build a sausage" as if you were putting them back in the packet.
• Cover sausage with caramel and roll in crushed biscuits
• Cover and roll in baking paper and then tin foil
• Freeze overnight
• Slice thinly at an angle and serve with tea
• you can also use choc biscuits or the choc condensed milk topping or both or even coffee biscuits... --
• They store like most biscuits in an airtight container -- not sure how long they keep for they usually get consumed upon serving.

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Steps:

• Heat oven to 375 degrees.
• In ungreased 8-inch round pan, place 1/4 cup of melted butter.
• Stir into round pan with butter the brown sugar and corn syrup, sprinkle with pecans.
• In bowl, place 3tbl of melted butter.
• In another bowl mix sugar and cinnamon.
• Separate dough into 10 biscuits.
• Dip biscuits into melted butter to coat all sides, then dip into sugar mixture, coating well. Arrange biscuits sides touching, over topping in pan.
• Bake 18 to 22 minutes or until golden brown.
• Cool 2 minutes; turn upside down onto serving plate.
• Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
• Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
• Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.