“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Salted Caramel Apple Pie Biscuit Bites


4 tablespoons butter, unsalted
2 medium apples, peeled and diced
1 teaspoon ground cinnamon
2 tablespoons light brown sugar, packed
1 can Pillsbury Grands Jr. Flaky Layers Buttermilk Biscuits, 10 count
1/2 cup half and half
1 egg yolk
2 tablespoons light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 cup prepared salted caramel sauce * see recipe below
1 cup powdered sugar
4 tablespoons heavy cream

Salted Caramel Sauce ingredients:
1 cup Sugar
6 TB salted Butter
1/2 cup Heavy Cream
1 tsp. Salt


Created on November 10th, 2014

Preheat oven to 350 degrees F.
Melt butter in cast iron skillet over medium heat.
Once melted add apples, cinnamon and brown sugar.
Stir to combine and let cook for 5 minutes.
Cut each biscuit round into 8 pieces
Place biscuit pieces into pan and gently stir into apple mixture.
Place half and half, egg yolk, brown sugar and cinnamon into a medium bowl, whisk to combine.
Drizzle over biscuit mixture.
Use a spoon to press biscuits into cream mixture evenly.
Bake for 30 minutes, until set.
Remove and drizzle with salted caramel sauce.
Place powdered sugar into a small mixing bowl and whisk with cream until creamy and drizzling consistency.
Drizzle over top of caramel layer.
Serve warm.
(recipe adapted from Picky Palate)

Directions for making salted caramel sauce:
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter.
**Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Cover the caramel tightly and store for up to 2 weeks in the refrigerator.
Warm the caramel up for a few seconds before using in a recipe.
(Recipe from Sally's baking addiction)

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