One of the maybe 3 memories I have of my Home Economics class in high school (is that even still a thing?) is making caramel pull apart bread. I’m sure we learned this because it is obviously key to being a good housewife…
In the class we used a tube of pre-made biscuits, but for my purposes, I modified this recipe and made my own.
The result is a super buttery, sweet treat with a hint of salt. They are so good, and the best part is you can enjoy them hot or cold.
Salted Caramel Pull Apart Biscuits
Yield: 2 ramekins (serves 2-4)
- 1/2 c flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp sugar
- 2 tbs butter (cold and cut up in to cubes)
- 3 tbs milk
- 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.
- 4 tbs butter
- 1/2 c brown sugar
- Sea Salt to taste
- 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.