Cook biscuits according to package instructions.

Meanwhile, prepare the caramel by heating the brown sugar, cream, butter, and salt in a saucepan set over medium-low heat.

Whisk continuously for five to seven minutes or until the sauce begins to thicken. Stir in the vanilla, and whisk for one minute more to thicken further. Remove from heat, and set aside.

For the apples, heat a skillet over medium heat. Cook diced apples and brown sugar together, stirring occasionally until apples are softened and the sugar begins to caramelize.

To make the whipped cream whisk cream and rum extract constantly until stiff peaks form.

Assemble the shortcakes separating a biscuit in half, topping it with a scoop of apple mixture, a pour of caramel, and a dollop of whipped cream. Top with other biscuit half and enjoy.