Well of course it makes the most sense that we seem to bake more during the cooler months. That chill in the air makes it the perfect time to enjoy warm, seasonal treats like these Caramel-Apple Sticky Biscuits!
Hey! It’s Patricia, here from Grab a Plate. I’m so happy to be a guest contributor, and I have a great seasonal baked goodie to share with your: Caramel-Apple Sticky Biscuits. They’re the perfect treat to make when you need something warm and delicious, but you’re a little short on time.
Summer is like a dreamy memory, football games are in full force, and you can finally pull on that sweater and those boots you’ve been dying to wear for months! That chill in the air means the holidays are upon us.
I absolutely love this time of year, but I know what’s coming! Soon, the house will be filled with overnight guests and I’ll be rushing to the grocery store to buy holiday meal staples.
This is just the time that you need Caramel-Apple Sticky Biscuits in your arsenal. They’re easy to make, and they’re perfect to serve in the morning. Your guests will love them, and you’ll save yourself a little extra time by using prepackaged refrigerator biscuits.
You don’t have to wait for the holidays to bake up these sweet and sticky biscuits. Make them as special treat for the family this fall. You’ll love them with hot coffee, tea, or a tall glass of milk!
- 1 (16-ounce) can of 8 jumbo refrigerated biscuits
- ¾ cup peeled, cored, and diced apple (I used Gala apples)
- 8 individually wrapped soft caramels, unwrapped and cut in halves
- 3-1/2 tablespoons butter, divided
- ⅓ cup chopped walnuts
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- Flour for dusting the work surface
- Nonstick cooking spray
- Lightly spray the wells of a muffin tin (keep in mind you’ll only use 8) and set aside. Preheat the oven according to the directions on the can of biscuits (usually 350 degrees F.).
- In a medium saucepan over medium heat, melt 3 tablespoons of butter. Add the brown sugar and walnuts, and mix to combine. Stir and cook until the brown sugar has dissolved. Remove from the heat.
- In another medium saucepan over medium heat, melt the ½ tablespoon butter. Add the apple, cinnamon, vanilla, and salt. Mix to combine, and reduce the heat to low. Cook for several minutes, or until the apple begins to soften slightly. Remove from the heat.
- Add the walnut mixture by a heaping teaspoon to the wells of the muffin tin, enough to cover the bottoms.
- Lightly dust a flat and clean work surface with the flour. Open the biscuit container and, one at a time, roll each biscuit thin and into an oval shape.
- Add the apple mixture to the center of the flattened biscuit by a heaping tablespoon. Place two halves of a caramel candy over the apple mixture (be sure to separate them slightly). Crimp the dough together like a dumpling, and pinch it together tightly.
- Add each biscuit to the muffin tin, crimped side down, and press down slightly to help it fit snugly into the well.
- Bake according to the package directions, or until the biscuits turn golden.
- Remove from the oven, and immediately place a baking pan (top side down) over the top of the muffin tin. Carefully flip both tins together, upside down, to remove the biscuits from the wells and onto the baking pan, sticky side up.
- Transfer to a platter and serve immediately.