Spiced Carrot Biscuits With Salted Caramel Butter

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This recipe won third prize and $100 in our 2015 Almanac Recipe Contest.

Winner: Crystal Schlueter, Northglenn, Colorado

Photo credit: Becky Luigart-Stayner.

Ingredients

3-1/2 cups all-purpose flour

1/2 cup packed light-brown sugar

1 tablespoon plus 2 teaspoons baking powder

1/2 teaspoon plus 1 pinch salt, divided

1 teaspoon pumpkin pie spice

1 cup (2 sticks) cold butter

1-1/2 cups pureed cooked carrots (about 2 pounds fresh)

2/3 cup plus 1 tablespoon buttermilk, divided

1/3 cup golden raisins

1/2 cup (1 stick) butter, softened

1/4 cup thick caramel sauce (store-bought or homemade)

Instructions

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

In a large bowl, stir together the flour, sugar, baking powder, ½ teaspoon of salt, and pumpkin pie spice. Cut in the cold butter with a fork or pastry tool until the mixture resembles coarse crumbs. Add the carrots and ⅔ cup of buttermilk and stir just until combined.

Turn the dough out onto a lightly floured surface. Sprinkle the dough with the raisins. Knead 10 times. Roll the dough to approximately a 1-inch thickness. Using a 2-½-inch round cutter, press out biscuits, rerolling the dough as necessary.

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

In a bowl, beat together the softened butter, caramel sauce, and remaining salt until combined. Serve with the biscuits.