Caramel Pecan Biscuit Sandwiches
A quick and easy baked breakfast treat featuring flaky biscuits sandwiched with warm caramel sauce and toasted pecans for a perfect sweet and nutty start to your day.
Ingredients
Check ingredients as you go.
- Caramel Sauce
- Filling
- Caramel Sauce
Let’s make it
Preheat your oven to 200°C (about 400°F). Arrange the baking biscuits on a baking tray lined with parchment paper.
Bake the biscuits according to package instructions or until golden brown and cooked through, about 10-12 minutes. Remove from oven and let cool slightly.
Caramel Sauce
While the biscuits bake, prepare the caramel sauce. In a small saucepan, melt the unsalted butter over medium heat.
Caramel Sauce
Add the brown sugar and stir continuously until it dissolves and the mixture is smooth and bubbling, about 3-4 minutes.
Caramel Sauce
Slowly stir in the heavy cream and vanilla extract (if using). Continue stirring and let the sauce simmer gently for 2-3 minutes until thickened.
Caramel Sauce
Remove the caramel sauce from the heat. Taste and add sea salt if desired to balance the sweetness.
Filling
Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat.
Slice each biscuit horizontally to create a top and bottom half. Spoon a generous amount of warm caramel sauce onto the bottom half, then sprinkle with toasted pecans.
Place the biscuit top back on to form a sandwich. Serve immediately while warm and gooey.
Tips & notes
For extra flavor, toast the pecans lightly but watch closely to prevent burning. Using warm caramel sauce helps it soak slightly into the biscuits for a gooier texture.
Saving it for later
Store any leftover sandwiches covered in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to soften the caramel.
Reheating
Reheat in a preheated oven at 160°C (325°F) for about 5-7 minutes or microwave for 20-30 seconds until warm. Avoid overheating to prevent drying out the biscuits.
