saltoptional, for a salted caramel flavor0.25-0.5 tsp
Steps
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1
Preheat the oven to 350°F (175°C) and get a 10-inch bundt pan ready.
2
Open the three cans of buttermilk biscuits and cut each biscuit into quarters (stacking them to cut saves time).
3
Transfer the cut biscuit pieces to a large bowl or bag, add the granulated sugar and cinnamon, then stir or shake until every piece is evenly coated.
4
Grease the bundt pan with butter or baking spray, then add the coated biscuit pieces in batches, making sure there are no big gaps, sprinkling any remaining cinnamon sugar as you go.
5
Make the caramel: combine the butter and brown sugar in a small saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture comes to a boil, then remove from heat. For a salted caramel touch, stir in 1/4 to 1/2 teaspoon of salt.
6
Pour the hot caramel mixture evenly over the biscuit pieces in the pan.
7
Bake in the preheated oven at 350°F for 40 to 45 minutes, until the top turns a deep golden brown.
8
Remove from the oven and let it cool in the pan on a wire rack for about 10 minutes, then invert onto a serving plate.
9
Enjoy by pulling apart with your fingers or slicing with a knife — a sweet, gooey, caramel-drenched treat.
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