Best Caramel Apple Biscuits Recipes

UPSIDE-DOWN CARAMEL-APPLE BISCUITS

Steps:

• Heat oven to 350°F
• In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
• Stir in brown sugar and apples.
• Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
• Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
• Sprinkle 1 tablespoon pecans in each cup.
• Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
• Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.
• Place biscuits on top of caramel-apple mixture in each cup.
• Place cups on large cookie sheet with sides.
• Bake 18 to 23 minutes or until golden brown.
• Place cups on cooling rack; cool 5 minutes.
• Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.
• Serve warm.

EASY UPSIDE-DOWN CARAMEL APPLE BISCUITS

Steps:

• 1. Heat oven to 350.
• 2. in a 12 inch nonstick skillet, cook butter and carmel topping over medium heat, stirring occasionally, until melted and bubbly.
• 3. str in brown sugar and apples. Cook over medium high heat for 12 to 15 minutes, stirring occasionaly, until apples are tender
• 4. meanwhile, spray 8 (12 oz.) custard cups with cooking spray.
• 5. sprinkle 1 tablespoon walnuts or pecans in each cup
• 6. spoon about 1/2 cup of caramel apple mixture evenly over nuts
• 7. open and separate busuits, gently stretch each biscuit until large enough to cover caramel apple mixture.
• 8. Place a biscuit on top of mixture in each cup
• 9. place cups on a large cookie sheet with sides.
• 10. bake 18 to 23 minutes or until golden brown
• 11. remove from oven and cool on cooling rack for 5 minutes
• 12. place heat-proof serving dish upside down on each cup and carefully turn dish and cup over to remove cakes
• 13. serve warm with ice cream if desired

CARAMEL APPLE BISCUITS

Steps:

• Bake biscuts according to package directions.
• Mix 2 tablespoons of butter, oats, and 1/4 of each.
• sugar and place on top of biscuts. Return to oven and bake for 3 minutes.
• In a saucepan, melt 2 tablespoons butter; add apples and remaining 1/4 of each sugar. Cook until apples are tender.
• Combine apple juice (or water) and cornstarch. Add to apples and simmer until sauce thickens.
• Place biscuts on serving plates and spoon apples and caramel sauce on top. Goes excellent with a nice scoop of vanilla ice cream! Sometimes I add a teaspoon of cinnamon to the oat and butter mixture for a twist!

UPSIDE-DOWN CARAMEL-APPLE BISCUITS

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly. Stir in brown sugar and apples. Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
• Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with CRISCO® Original No-Stick Cooking Spray. Sprinkle 1 tablespoon pecans in each cup. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
• Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture. Place biscuits on top of caramel-apple mixture in each cup. Place cups on large cookie sheet with sides.
• Bake 18 to 23 minutes or until golden brown. Place cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes. Serve warm.

CARAMEL-APPLE BISCUITS

Steps:

• Heat oven to 350. Lightly spray 8 ramekins w/ cooking spray.In lg skillet, cook butter and caramel topping over med-high heat, stirring, until melted & bubbly.
• Stir in brown sugar & apples. Cook about 15 min or until apples are tender. Sprinkle 1 tbsp chopped pecans in each ramekin cup.Spoon 1/3 cup appl-caramel sauce over pecans.
• Separate biscuits and stretch to fit over the cups.Place cups on a baking sheet. Bake about 18 min, or until golden brown. Place a plate over each cup and genttly turn up-side down, so that cake is on the plate. Serve warm.

CARAMEL APPLE BISCUITS

Steps:

• To make the caramel: Place the sugar in a 2-quart heavy saucepan (preferably light colored). Add the water and salt. Cook over medium heat, stirring once or twice, until the sugar is dissolved. Bring to a boil, and cook without stirring until the sugar begins to caramelize (become light to medium brown), which will take about 8 minutes. If using a thermometer, cook the sugar until it's between 350°F and 360°F. 2) Remove the pan from the heat and slowly pour in the heavy cream; the mixture will boil up, so be careful. Return the pan to the heat and stir until smooth. Use more cream for a thinner sauce, the smaller amount if you want it thicker.3) To prepare the walnuts: Place a medium skillet over medium heat. Melt the butter and add the walnuts. Cook, stirring occasionally, until the nuts are barely starting to brown; this can happen quickly, so keep an eye on them. Sprinkle the sugar over the nuts and stir; add the boiled cider or maple syrup and stir again to coat the nuts. Sprinkle with salt and a pinch of cayenne. When the nuts are coated, remove from the heat and spread on a baking sheet or piece of parchment to cool.4) To make the biscuits: Preheat the oven to 425°F. In a medium bowl, whisk together the self-rising flour and brown sugar. Work in the butter until it's in small pieces. Combine the boiled cider with the smaller amount of milk and add to the flour mixture, stirring until the flour is evenly moistened. Dribble in more milk, if necessary, to bring the dough together. Use a bowl scraper to fold the dough over on itself a few times to bring it together. 5) Turn the dough out onto a piece of parchment paper, pat it into a 6" to 6 1/2" circle (about 3/4" thick), and cut into circles with a 2" cutter. Pile any scraps on top of each other, fold twice to bring them together, and cut the remaining dough; you should get 8 to 10 biscuits.6) Place the biscuits on a baking sheet, leaving 2" between them. Bake for 14 to 16 minutes, until they're light golden