Spiced Carrot Biscuits With Salted Caramel Butter

Carrot Biscuits
Becky Luigart-Stayner

Spiced Carrot Biscuits


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


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

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

Turn dough out onto a lightly floured work surface. Sprinkle dough with raisins. Knead 10 times. Roll dough to approximately a 1-inch thickness. Using a 2-½-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 g olden brown. Brush tops with 1 tablespoon of buttermilk. Set aside

Salted Caramel Butter


Makes 12 biscuits.

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