Return to Content

Spiced Carrot Biscuits With Salted Caramel Butter

Spiced Carrot Biscuits With Salted Caramel Butter
0 votes, 0.00 avg. rating (0% score)
by in Sep 2014

Yield: Makes 12 biscuits

biscuits1

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 425*F. Lightly grease a large baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, 1/2 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 2/3 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 2-1/2-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.
Updated Monday, August 11th, 2014
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350