Microwave Caramel Biscuits Recipes

Steps:

• In 2-qt. microwave-safe pitcher, combine the butter, sugar, syrup, milk and salt. Microwave on high for 2-3 minutes, stirring once after every minute. When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high for about 8 minutes or until mixture reaches 245° (firm-ball stage). No stirring is needed. Remove from microwave; stir in vanilla and walnuts. Let stand for 10 minutes, stirring well several times. Pour into buttered 13x9-in. pan (smaller 11x7-in. pan yields thicker candy as shown in photo). Refrigerate until cool. Invert pan. Carefully tap out whole block of candy; cut in squares. Wrap in waxed paper and store in refrigerator. (Can also freeze.)

Steps:

• Combine brown sugar, butter and water in glass pie plate.
• Microwave on medium until butter is melted (30 sec.).
• Stir and add nuts to dish. (optional).
• Separate biscuits on wax paper and cut each biscuit into quarters.
• Add the biscuits to the sugar mixture.
• Stir to coat each piece.
• Push biscuits away from the center of the pie plate and then set a custard cup in the middle of the plate open end up.
• Microwave on a medium setting for 5 to 5-1/2 minutes or until the biscuits are no longer doughy.
• Let stand 2-minutes. Twist custard cup to remove it.
• Invert biscuit ring onto a serving plate and enjoy!

Steps:

• 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.
• In small bowl, mix remaining ingredients; pour over biscuits.
• 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.

Steps:

• Combine all ingredients.
• Cook 6 minutes, stirring every two minutes.
• Stir and pour into lightly greased dish.
• Let cool.
• Cut, wrap in wax paper & store in air tight container.