Photo Credit
Becky Luigart-Stayner
Yield
Makes 12 biscuits.
Category
Course
Preparation Method
Credit
Crystal Schlueter, Northglenn, Colorado
Sources
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
1/2 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 2/3 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 2-1/2-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 g olden brown. Brush tops with 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
In a bowl, beat together butter, caramel sauce, and salt until combined. Serve biscuits with caramel butter on the side.
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