If you have a sweet tooth that craves a perfect harmony of buttery crunch, rich caramel, luscious chocolate, and just a hint of saltiness, you are going to fall head over heels for this Caramel Biscuit with Chocolate and Sea Salt Recipe. It’s a delightful treat that masterfully balances contrasting flavors and textures—from the tender biscuit base to the gooey caramel topping, finished with a glossy layer of melted chocolate and a sprinkle of flaky sea salt. Whether you’re baking for a cozy afternoon snack or an impressive dessert, this recipe will quickly become one of your favorites to share with friends and family.
Ingredients You’ll Need
Gathering your ingredients for the Caramel Biscuit with Chocolate and Sea Salt Recipe is refreshingly straightforward. Each component plays a critical role—flour and butter create that tender biscuit texture, brown sugar and cream transform into heavenly caramel, and chocolate chips combined with the sea salt flakes add indulgence and a perfect finishing touch.
- 2 cups all-purpose flour: The base of the biscuit that ensures the perfect crumb.
- 1/4 cup sugar: Adds subtle sweetness to balance the caramel’s richness.
- 1/2 teaspoon baking powder: Gives the biscuit just enough lift and fluffiness.
- 1/4 teaspoon salt: Highlights the flavors and balances the sweetness.
- 1/2 cup cold unsalted butter, cubed: Creates layers of flaky goodness in your biscuit.
- 1/4 cup milk or buttermilk: Moistens the dough and adds tenderness; buttermilk gives extra richness.
- 1 teaspoon vanilla extract: Infuses warm, fragrant notes throughout the biscuit.
- 1/2 cup unsalted butter: For luscious, creamy caramel—quality butter is key here.
- 1 cup brown sugar, packed: Deepens the caramel’s flavor with molasses undertones.
- 1/2 cup heavy cream: Makes the caramel irresistibly smooth and creamy.
- 1/4 teaspoon vanilla extract: Enhances the caramel’s flavor profile.
- Pinch of salt: Balances and highlights the caramel sweetness perfectly.
- 1/2 cup chocolate chips: Melts into a glossy, rich topping.
- Sea salt flakes: Adds an elegant crunch and amplifies the sweet-savory contrast.
How to Make Caramel Biscuit with Chocolate and Sea Salt Recipe
Step 1: Prepare the Biscuit Base
Start by preheating your oven to 375°F (190°C). In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Cut in the cold unsalted butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the milk (or buttermilk) and the vanilla extract, mixing just until the dough comes together—not overworked to keep the biscuits tender. Press the dough evenly into a greased or parchment-lined baking pan, creating an even layer that will bake into the perfect buttery biscuit base.
Step 2: Bake the Biscuit
Pop the biscuit base into the oven and bake for about 18–20 minutes until it’s lightly golden and firm to the touch. This step is crucial for creating a sturdy yet soft foundation that can hold all those luscious toppings without getting soggy.
Step 3: Make the Caramel Sauce
While the biscuit bakes, prepare your caramel. In a saucepan over medium heat, melt the 1/2 cup of unsalted butter. Stir in the packed brown sugar and bring to a gentle simmer, whisking constantly. Once bubbling, carefully add the heavy cream and continue whisking until the mixture becomes smooth and thickened. Remove from heat and stir in the vanilla extract and a pinch of salt. This caramel needs to be rich and luscious—feel free to taste and adjust the salt if you like a bolder contrast.
Step 4: Pour Caramel Over Biscuit
As soon as the biscuit base comes out of the oven, pour the warm caramel sauce evenly over it. Use a spatula if needed to spread it out gently. The heat from the biscuit helps the caramel soak slightly while still maintaining a gooey top layer.
Step 5: Add Chocolate and Sea Salt
Immediately sprinkle the chocolate chips over the hot caramel layer so they begin to melt. Once slightly cooled, use a spatula or the back of a spoon to gently spread the melted chocolate over the caramel. Finish by scattering sea salt flakes generously on top. This last step introduces that unforgettable sweet and salty punch that truly defines this Caramel Biscuit with Chocolate and Sea Salt Recipe.
How to Serve Caramel Biscuit with Chocolate and Sea Salt Recipe
Garnishes
For an eye-catching presentation and added flavor, top each biscuit square with a fresh raspberry or a sprig of mint. A light dusting of cocoa powder or powdered sugar can also add a delicate touch. These simple garnishes enhance the visual appeal and complement the rich, gooey layers perfectly.
Side Dishes
This caramel biscuit pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Consider serving alongside freshly brewed coffee or a robust black tea to balance the sweetness with warmth and slight bitterness. For a more indulgent touch, a drizzle of caramel or chocolate sauce on the side will delight anyone who loves decadence.
Creative Ways to Present
Want to wow your guests? Serve the Caramel Biscuit with Chocolate and Sea Salt Recipe as a dessert platter with an assortment of nuts and berries scattered around. Alternatively, slice into neat bars and wrap individually in parchment paper tied with rustic twine for a charming homemade gift or party favor—simple, yet unforgettable.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for around 5 days to keep that caramel from spoiling. Just be sure to bring biscuits to room temperature before enjoying to allow the chocolate to soften slightly for the best texture.
Freezing
Want to enjoy this treat later? Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. When ready, thaw slowly in the refrigerator overnight to preserve the caramel’s smoothness.
Reheating
Warm frozen or refrigerated pastry gently in a low oven (about 300°F or 150°C) for 5-7 minutes. This refreshes the biscuit’s texture and softens the chocolate topping beautifully. Avoid microwaving as it can make the caramel overly sticky or the biscuit tough.
FAQs
Can I use salted butter for the caramel?
Unsalted butter is best because it gives you full control over the saltiness, especially since sea salt flakes are sprinkled atop for balance. Using salted butter might result in an overly salty caramel, but if it’s all you have, reduce or omit the additional pinch of salt in the recipe.
Is there a dairy-free way to make this recipe?
Absolutely! Substitute dairy butter with a vegan butter alternative and use coconut cream instead of heavy cream. The texture may vary slightly, but you’ll still get that delicious caramel flavor and satisfy your craving.
Can I use a different type of chocolate?
Yes! While semisweet or bittersweet chocolate chips are preferred for a perfect balance, milk chocolate or dark chocolate work beautifully too. Adjust according to your taste preference and enjoy experimenting.
How thick should I make the biscuit base?
A thickness of about 1/2 inch is ideal. It’s sturdy enough to hold the caramel and chocolate layers while staying soft and tender. Too thick and it overwhelms the toppings; too thin and it may become too crispy.
What is the best way to sprinkle sea salt flakes?
Sprinkle sea salt flakes immediately after spreading melted chocolate and while it’s still warm but not hot. This way, the salt lightly adheres without melting away, maintaining that crunchy burst of flavor.
Final Thoughts
There is something so deeply satisfying about the way sweet caramel, rich chocolate, and flaky sea salt come together on a tender biscuit—the Caramel Biscuit with Chocolate and Sea Salt Recipe captures that magic in every bite. If you’re looking to bake something that feels special yet approachable, this recipe is your new go-to. Trust me, once you make it, sharing it with loved ones will be the best part of your day. Enjoy every bite!
Print
Caramel Biscuit with Chocolate and Sea Salt Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Biscuit recipe combines tender, flaky biscuits with a rich, buttery caramel sauce and a drizzle of melted chocolate. The biscuits are baked to golden perfection and topped with gooey caramel and a sprinkle of sea salt flakes, creating a delightful balance of sweet and salty flavors perfect for dessert or a special treat.
Ingredients
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
Topping
- 1/2 cup chocolate chips (for melting)
- Sea salt flakes (for sprinkling on top)
Instructions
- Prepare biscuit dough: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Cut in the cold cubed unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the milk (or buttermilk) and vanilla extract until just combined, being careful not to overmix.
- Shape and bake biscuits: Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat out the dough to approximately 1-inch thickness and cut into rounds using a biscuit cutter. Place the biscuits on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for about 12-15 minutes or until the biscuits are golden brown on top. Remove from oven and let cool slightly.
- Make caramel sauce: In a medium saucepan, melt the 1/2 cup unsalted butter over medium heat. Stir in the packed brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to bubble. Slowly add the heavy cream while stirring and bring the mixture to a gentle boil. Let it cook for about 2 minutes until slightly thickened. Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the caramel to cool slightly before use.
- Melt chocolate: Place the chocolate chips in a microwave-safe bowl and microwave in 20-30 second intervals, stirring between each, until fully melted and smooth.
- Assemble the caramel biscuits: Once the biscuits have cooled slightly, drizzle or spoon a generous amount of the warm caramel sauce over each biscuit. Follow with a drizzle of the melted chocolate and sprinkle lightly with sea salt flakes to enhance the sweet and salty flavor contrast.
- Serve and enjoy: Serve the caramel biscuits warm or at room temperature. These treats are perfect for dessert, afternoon tea, or special gatherings.
Notes
- For a richer biscuit, use buttermilk instead of regular milk.
- Ensure the butter for the dough is very cold to achieve flaky biscuits.
- You can prepare the caramel sauce ahead of time and gently reheat before serving.
- Sprinkling sea salt flakes on top enhances the flavor with a pleasant salty crunch.
- Store leftovers in an airtight container at room temperature and reheat gently before serving.
