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Caramel Pull-Apart Biscuits

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By Betty Crocker Kitchens
Updated Apr 29, 2021
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Gooey, warm caramel biscuits can star at your next breakfast or brunch. It’s easy when you start with refrigerated biscuits!

Caramel Pull-Apart Biscuits

  • Prep Time 20 min
  • Total 60 min
  • Servings 12
  • Ingredients 4
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Ingredients

  • 2 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
  • 1 cup packed brown sugar
  • 1/2 cup whipping cream
  • 1 teaspoon ground cinnamon

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
  • Step 
    2
    In small bowl, mix remaining ingredients; pour over biscuits.
  • Step 
    3
    Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.

Nutrition

295 Calories
11 g Total Fat
4 g Protein
45 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Calories from Fat
100
Total Fat
11 g
Saturated Fat
4 g
Cholesterol
10 mg
Sodium
690 mg
Potassium
160 mg
Total Carbohydrate
45 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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