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Caramel Biscuit with Chocolate and Sea Salt Recipe

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  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/caramel-biscuit-with-chocolate-and-sea-salt-recipe/