Name: Spiced Carrot Biscuits With Salted Caramel Butter
Yield: Makes 12 biscuits.
Cuisine: Cookies and Bars
Ingredients: 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; 1/2 cup (1 stick) butter, softened; 1/4 cup thick caramel sauce (store-bought or homemade); pinch of salt

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

Becky Luigart-Stayner

Spiced Carrot Biscuits

Ingredients

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

Instructions

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