Order Your Almanac Today!

Spiced Carrot Biscuits With Salted Caramel Butter

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 12 biscuits.
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Credit
Crystal Schlueter, Northglenn, Colorado
Sources
Old Farmer's Almanac
Print Friendly and PDF

This delicious recipe won third prize in our 2014 Almanac Recipe Contest. Try it yourself!

Spiced Carrot Biscuits

Ingredients
3-1/2 cups all-purpose flour
1/2 cup brown sugar
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (2 sticks) butter, cut into pieces
1-1/2 cups puréed cooked carrots
2/3 cup plus 1 tablespoon buttermilk, divided
1/3 cup golden raisins
Instructions

Preheat oven to 425ºF. Lightly grease a baking sheet.

In a bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, and salt. Cut in butter with a fork or pastry tool until mixture resembles coarse crumbs. Add carrots and 2/3 cup of buttermilk and stir until just combined.

Turn dough out onto a lightly floured work surface. Sprinkle dough with raisins and knead dough 10 times. Roll dough to about 1-inch thickness. Using a 2-1/2-inch round cutter, press out biscuits, rerolling dough as necessary.

Place biscuits on prepared baking sheet at least 1 inch apart. Bake for 20 minutes, or until golden brown. Brush tops with remaining 1 tablespoon of buttermilk. Set aside.

Salted Caramel Butter

Ingredients
1/2 cup (1 stick) butter, softened
1/4 cup thick caramel sauce (store-bought or homemade)
pinch of salt
Instructions

Using an electric mixer, beat together butter, caramel sauce, and salt until well combined. Serve biscuits with caramel butter on the side.

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments