CARAMEL PULL-APART BISCUITS
Gooey, warm caramel biscuits can star at your next breakfast or brunch. It's easy when you start with refrigerated biscuits!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 295, Carbohydrate 45 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg
EASY CARAMEL BISCUITS
These breakfast biscuits are a family favorite. Very simple to make and everyone who tries them always asks for the recipe. They are sweet and gooey. Guaranteed to disapear quickly! Make sure to serve them warm.
Provided by jen k
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
SIMPLE BUNDT® CARAMEL ROLLS
Wonderful creamy and simple caramel rolls that everyone loves. Butter can be substituted for margarine.
Provided by duboo
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 45m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 41.7 g, Cholesterol 27.7 mg, Fat 22.1 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 632.3 mg, Sugar 21.8 g
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMELS
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!
Provided by Barbara
Categories Desserts Candy Recipes
Yield 60
Number Of Ingredients 7
Steps:
- Grease a 12x15 inch pan.
- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g
CARAMEL-FILLED BISCUITS
Make and share this Caramel-filled biscuits recipe from Food.com.
Provided by Kate in Katoomba
Categories Breads
Time 40m
Yield 25 serving(s)
Number Of Ingredients 8
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.
PULL-APART CARAMEL ROLLS
These caramel-coated pull-apart rolls are crazy easy to make, thanks to the store-bought biscuit dough and simple homemade caramel sauce. Enjoy these rolls on their own or with a big dollop of whipped cream!
Provided by Gabriela Rodiles
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the biscuits: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
- Mix the granulated sugar and cinnamon together in a medium bowl. Cut the biscuits into quarters, then toss in the cinnamon-sugar until well coated. Transfer to the prepared baking dish.
- For the caramel sauce: Meanwhile, heat the cream, brown sugar, granulated sugar and butter together in a medium saucepan over medium heat. Cook, stirring occasionally with a heatproof silicone spatula, until all of the sugar has dissolved, about 4 minutes. Reserve 1/4 cup of the caramel sauce for serving.
- Pour the remaining caramel over the biscuits. Bake until golden brown and crisp at the edges, about 30 minutes.
- For the whipped cream: While biscuits are baking, whisk the cream and confectioners' sugar together in another medium bowl with an electric mixer on medium-high speed until fluffy and whipped to stiff peaks. Refrigerate until ready to serve.
- Let the biscuits cool in the pan for 5 minutes, then invert onto a serving platter. Drizzle with the reserved 1/4 cup of caramel sauce and serve warm with the whipped cream.
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