This is a proprietary, professional-grade recipe file for Carter’s Signature House Biscuit — a tall, structured, buttermilk biscuit formulated for bakery production, menu development, and premium breakfast applications.
The file also includes my Sticky Biscuit Goo — a caramel-style cinnamon sticky bun glaze engineered specifically for biscuit dough (not enriched yeast dough), developed for maximum cling, sheen, and gooey density.
This listing is not part of the Bakeshop Collection.
It is a standalone proprietary product available exclusively in the Market.
This file provides a professional bakery biscuit formula, detailed method, shaping system, and two scaling options for the sticky biscuit caramel goo.
It assumes a basic familiarity with biscuit mixing, temperature control, and dough handling.
What this recipe is
– A proprietary, bakery-level biscuit formula with structured lift
– A full technical method for producing tall, 2-inch bakery biscuits
– A sticky biscuit goo developed specifically for biscuit dough (not adapted from sticky buns)
– A system for baking biscuits in caramel like a restaurant-style sticky biscuit
– Scaled versions (8-inch and 9x13) for batch variety
– Volume conversions included as a courtesy
What this recipe is not
– NOT the free flaky buttermilk biscuit on my website
– NOT a simple home-style biscuit (this requires intentional technique)
– NOT a substitute for yeast-raised cinnamon rolls
– NOT a quick 3-step beginner recipe — basic skill and temperature control are required
If you want a free biscuit recipe:
Use my Flaky Buttermilk Biscuit recipe on carters-bakeshop.com.
This Signature Biscuit behaves differently and uses a different fat structure and lamination style than the free version.
This file is ideal for:
– Cottage bakers adding premium biscuits or sticky biscuits to their menus
– Restaurants, breakfast cafés, and food trucks needing tall, repeatable biscuits
– Bakers who want a Pillsbury-style flaky pull, but with real ingredients and bakery technique
– Anyone wanting to master a structured bakery biscuit with optional sticky caramel baking
– Bakers wanting a one-bowl, drop-and-bake biscuit recipe
– Anyone seeking a copy of the free recipe
– People unwilling to use a scale or control temperature
– Beginners who have never made biscuits before
– Anyone who wants a soft, cakey, muffin-like biscuit
– Full proprietary formulation by weight
– Volume conversions included as a courtesy
– Detailed methods\
– Designed to bake to 1.5- 2 inches tall
– Scaled batch for 10–12 large café biscuits
A proprietary caramel-cinnamon glaze designed to:
– Thicken during baking
– Create a glossy, dark, pourable sticky layer
– Work with biscuit dough without soaking or collapsing it
– Mimic restaurant-style sticky biscuits
Includes:
– Standard 8-inch batch (for 6 large biscuits)
– 9x13 batch (for 10–12 biscuits)
This Signature Biscuit has been tested repeatedly for:
– Height & structure
– Lamination integrity
– Butter dispersion & flake definition
– Sticky caramel compatibility
It functions as a core biscuit formula for menus, pop-ups, food trucks, bakeries, and breakfast programs.
– Digital file only; no ingredient kits or physical products included.
– Ingredient swaps may alter results.
– Skill level, temperature control, and handling technique affect outcome.
– All proprietary formulas are written in grams; volume is provided as a courtesy.
This recipe file and its contents are the intellectual property of Carter’s Bakeshop.
Purchase grants personal and commercial rights to use the recipe, but not to distribute, publish, or resell the recipe file or its contents.
Unauthorized reproduction, sharing, or redistribution is strictly prohibited
This is a proprietary, professional-grade recipe file for Carter’s Signature House Biscuit — a tall, structured, buttermilk biscuit formulated for bakery production, menu development, and premium breakfast applications.
The file also includes my Sticky Biscuit Goo — a caramel-style cinnamon sticky bun glaze engineered specifically for biscuit dough (not enriched yeast dough), developed for maximum cling, sheen, and gooey density.
This listing is not part of the Bakeshop Collection.
It is a standalone proprietary product available exclusively in the Market.
This file provides a professional bakery biscuit formula, detailed method, shaping system, and two scaling options for the sticky biscuit caramel goo.
It assumes a basic familiarity with biscuit mixing, temperature control, and dough handling.
What this recipe is
– A proprietary, bakery-level biscuit formula with structured lift
– A full technical method for producing tall, 2-inch bakery biscuits
– A sticky biscuit goo developed specifically for biscuit dough (not adapted from sticky buns)
– A system for baking biscuits in caramel like a restaurant-style sticky biscuit
– Scaled versions (8-inch and 9x13) for batch variety
– Volume conversions included as a courtesy
What this recipe is not
– NOT the free flaky buttermilk biscuit on my website
– NOT a simple home-style biscuit (this requires intentional technique)
– NOT a substitute for yeast-raised cinnamon rolls
– NOT a quick 3-step beginner recipe — basic skill and temperature control are required
If you want a free biscuit recipe:
Use my Flaky Buttermilk Biscuit recipe on carters-bakeshop.com.
This Signature Biscuit behaves differently and uses a different fat structure and lamination style than the free version.
This file is ideal for:
– Cottage bakers adding premium biscuits or sticky biscuits to their menus
– Restaurants, breakfast cafés, and food trucks needing tall, repeatable biscuits
– Bakers who want a Pillsbury-style flaky pull, but with real ingredients and bakery technique
– Anyone wanting to master a structured bakery biscuit with optional sticky caramel baking
– Bakers wanting a one-bowl, drop-and-bake biscuit recipe
– Anyone seeking a copy of the free recipe
– People unwilling to use a scale or control temperature
– Beginners who have never made biscuits before
– Anyone who wants a soft, cakey, muffin-like biscuit
– Full proprietary formulation by weight
– Volume conversions included as a courtesy
– Detailed methods\
– Designed to bake to 1.5- 2 inches tall
– Scaled batch for 10–12 large café biscuits
A proprietary caramel-cinnamon glaze designed to:
– Thicken during baking
– Create a glossy, dark, pourable sticky layer
– Work with biscuit dough without soaking or collapsing it
– Mimic restaurant-style sticky biscuits
Includes:
– Standard 8-inch batch (for 6 large biscuits)
– 9x13 batch (for 10–12 biscuits)
This Signature Biscuit has been tested repeatedly for:
– Height & structure
– Lamination integrity
– Butter dispersion & flake definition
– Sticky caramel compatibility
It functions as a core biscuit formula for menus, pop-ups, food trucks, bakeries, and breakfast programs.
– Digital file only; no ingredient kits or physical products included.
– Ingredient swaps may alter results.
– Skill level, temperature control, and handling technique affect outcome.
– All proprietary formulas are written in grams; volume is provided as a courtesy.
This recipe file and its contents are the intellectual property of Carter’s Bakeshop.
Purchase grants personal and commercial rights to use the recipe, but not to distribute, publish, or resell the recipe file or its contents.
Unauthorized reproduction, sharing, or redistribution is strictly prohibited
