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–+ servings

Carrot Butter Biscuits

5 | 5 reviews
These biscuits are for the biscuit-skeptics in your life. They are equal parts flaky and sweet, slightly soft from the carrot and packed with buttery flavor. This recipe only makes six biscuits, and is easy enough to whip up on a lazy weekend morning.
Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 biscuits

Equipment

Ingredients

  • 2 cups (300g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon Diamond Crystal kosher salt, use half if using Morton's
  • 1 teaspoon cinnamon, optional
  • 1/2 cup (113g) salted butter, chilled
  • 1/2 cup & 2 tablespoons (150g) buttermilk, chilled
  • 2/3 cup (110g) grated carrots, squeezed out of all excess moisture (gram weight listed is after squeezing)
  • 1 egg, for egg wash

Instructions 

  1. In a large bowl, whisk together 300 grams of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of granulated sugar, 1 teaspoon of kosher salt, and 1 teaspoon of cinnamon.
  2. Cube 113 grams of butter and add it to the flour mixture. Toss to coat the butter in flour, then use your hands to flatten and break up the pieces until they are bean-sized and evenly distributed throughout the flour. Make a well in the center.
  3. Pour 150 grams of buttermilk into the center of the well, then add 110 grams of carrots. Working quickly, use your hands to form a shaggy dough. Give it a few kneads in the bowl to bring it together, then put the bowl in the refrigerator. Let chill for 30 minutes.
  4. Preheat the oven to 400°F. Whisk together the egg in a small bowl.
  5. Turn the dough out onto a lightly floured surface and pat it into a rectangle. Using a bench scraper, cut the dough into thirds, then stack the pieces on top of one another and gently press down to create flaky layers. Rotate the dough 90 degrees and repeat the process one more time. Finally, pat the dough into a rectangle about 2 inches thick and cut into 6 even pieces.
  6. Evenly spread the biscuits on a parchment-lined baking sheet. Brush each with the egg wash.
  7. Bake for 24-26 minutes, or until the biscuits are golden and almost double in height. Serve warm!
Serving: 1 biscuitCalories: 316kcalCarbohydrates: 35gProtein: 6gFat: 16g