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Spiced Carrot Biscuits With Salted Caramel Butter

Yankee Plus Dec 2015


by in Sep 2014
Spiced Carrot Biscuits With Salted Caramel Butter
1 vote, 5.00 avg. rating (89% score)
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  • 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)


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

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