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Salted Caramel Pull Apart Biscuits And George’s Sweet Tooth

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?


Biscuit Recipe

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

Caramel Recipe:

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.