Biscuits with caramel sauce....little effort sweet results!!!

This is a real simple recipe for a great weekend breakfast.This is Carla Hall's recipe which I tweaked a little for the ingredients available at home.If you have buttermilk at home you can use that instead of the yogurt and milk to mix your dry ingredients.She used fresh strawberries and cream,I made a caramel sauce to spread in between the biscuits.If you want to go for a fruity spread,you can replace the cinnamon in the dry mix with lemon zest.Trust me waking up to the beautiful smell of baking on a Sunday morning, hot biscuits straight from the oven can help you score brownie points with anyone.Try it.....:-)
The Dry Mix
All purpose flour-1 cup

Baking powder-2 teaspoons

Salt-1/2 teaspoon

Butter-2 tablespoons(chilled works the best cut into small pieces)

Cinnamon powder-2 pinches

Sugar-3 tablespoons
The Wet Mix

Yogurt-3 tablespoons

Milk-1 cup(chilled works better)

Put all the ingredients of the dry mix in a mixing bowl except the butter and whisk around a few times to mix it all up.Now add the butter and just give the butter pieces a little press with your thumb and index finger.The mix should now have a sandy/grainy texture.The reason for not mixing the butter in, like you would in a cake batter, is that, the butter lumps in this mix will make the airy holes when it bakes.Butter has water and when it bakes the steam that it releases lifts the biscuits and creates those holes that we all love in biscuits.Once all your butter pieces are pressed out, add the yogurt and milk and whisk it all in.Now take a big spoon and roll out spoonfuls of the biscuit mix on your baking sheet lined with parchment paper.I actually rolled mine in some dry flour before putting them on the baking tray,but the  parchment paper is good enough for the biscuits not sticking at the base.The biscuit will spread and rise so leave 2 inch space in between .Bake in a preheated oven at 375 F for about 15 mins.Let it cool for 10 mins before slicing it through to spread the caramel sauce.  

For the caramel sauce

Sugar-4 tablespoons

Water-2 tablespoons

Salt-a really tiny pinch

Heavy cream-1 tablespoon(optional)

Butter-1 tablespoon

Vanilla essence-2-3 drops

If you can find a heavy bottomed pan for making the sauce,it would be perfect....other pans are also fine,it's just that you have to be more careful with the heat so that the sugar does not burn.In the pan add sugar and water and heat it on low flame till the sugar dissolves fully in the water.When it starts forming little bubbles around the corner  add in the salt , the butter and the vanilla essence.Keep stirring till the color changes to light golden.Now you can add in the cream and let the sauce come to a bubble before taking it off the heat.Allow the sauce to cool a little before spreading it between the biscuits.

Happy Baking!