- Yield: 20 biscuits
- Category: Breads
Ingredients
- 1 1/2 c firmly packed, grated carrots (about 4 medium carrots)
- 2/3 c golden raisins
- 4 c all-purpose flour, plus more for dusting
- 1/3 c firmly packed light brown sugar
- 1 1/2 tbsp. baking powder
- 2 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 3/4 c cold unsalted butter, diced
- 1 1/2 c buttermilk
Instructions
- Preheat oven to 450°F.
- Combine carrots and raisins on a cutting board; roughly chop.
- Whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Cut butter into flour mixture with a pastry blender or fork until crumbly. Add carrots and raisins; toss to combine.
- Stir in buttermilk with a fork until ingredients are just combined and dough forms a ball. Turn dough out onto a floured surface; knead gently 4 to 5 times, sprinkling additional flour as necessary to prevent sticking.
- Roll or pat dough to 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut 20 rounds from dough, re-rolling dough scraps as necessary.
- Arrange biscuits 1 inch apart on 2 parchment paper-lined baking sheets.
- Bake in preheated oven until golden brown, 13 to 15 minutes.
- Serve warm.