One thing I truly love about this biscuits is that they taste just right! They come together in this one delicious biscuit recipe which I loved pulling apart once served. Ah. The irony is not missed, isn’t it?
1/2 c Gold Medal flour
1 tsp Clabber Girl baking powder
1/4 tsp Morton salt
1/4 tsp Domino sugar
2 tbsp Kerrygold butter (cold and cut up in to cubes)
3 tbsp Borden milk
4 tbsp Kerrygold butter
1/2 c Domino brown sugar
Sea Salt to taste
For the biscuit:
Preheat the oven to 425 degrees.
In a medium sized bowl, mix the dry ingredients (flour, sugar, salt).
Add your cubed butter to the dry mixture and using a fork or pastry blender, mix the butter in to the flour until the mixture resembles cornmeal.
Make a hole in the middle of the dry ingredients and add the milk. Add 2 tbsp at first, and mix in. Add the remaining tbsp if you need to. You want the dough to just come together in to a ball.
Divide the dough into two equal parts (if you are baking them in two ramekins) and divide each ball into equal sized smaller balls (about 1/2 inch each).
Pour the caramel sauce (recipe below) over the dough.
Bake at 425 for 8-10 minutes until the biscuits just start to brown.
For the caramel:
On medium heat, melt the butter and sugar together in a saucepan.
Mix the melted butter and sugar together and cook until it just starts to bubble.
Take off the heat.