Ingredients

• • 2 bags of Buttermilk Biscuit Mix
• • 10 tbsp salted butter, divided
• • 4 cups shredded carrots, divided
• • 2 tbsp white sugar
• • 2 cups buttermilk
• • ½ cup brown sugar
• • ⅓ cup raisins, optional
• • 1 tbsp ground cinnamon
• • 1 tsp ground ginger
• • 1 tsp ground nutmeg
• • Vanilla or cream cheese frosting, for garnish
• • Toasted pecans, for garnish
• • Turbinado sugar, for garnish

Here in the Morey household, carrot cake is beloved. It was my husband John’s groom’s cake at our wedding and it always seems to find its way into many celebrations…even if I try my best to limit the amount of sweets in the house! I know that the flavor can be controversial – some of y’all are probably thinking we are insane for loving it – but I swear even the most hardcore skeptics will change their minds when they try my newest creation: Carrot Cake Biscuits.

These delightfully fluffy, tender biscuits are all the best parts of both baked goods rolled into one delicious treat. The crunchy outside and down-pillow texture of a biscuit gives this recipe a great bite while the warmly spiced, brown sugar-caramelized cake flavors shine. Thanks to the fascinating creation of ‘carrot milk’ (blended carrots and buttermilk with a few tablespoons of white sugar to balance) the flavor is incorporated throughout the biscuit dough and gives the dough a great carrot-like color. And I am not the biggest fan of raisins (even in my carrot cake) but it is simply a must in these biscuits!

Add a dollop of cream cheese frosting or vanilla buttercream along with a toasted pecan and you have the perfect sweet (but not too sweet) treat. Serve these alongside your Easter brunch or as an indulgent dessert at your next spring dinner party - you can even decorate the tops to make them extra festive and fun for the kiddos!

Instructions:

1. Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
2. To make carrot milk, combine buttermilk, white sugar, and 2 cups of shredded carrots into a blender. Blend until smooth. Set aside to use in the dough.
3. In a large mixing bowl, add buttermilk biscuit mix, reserving about 1 cup for dusting. Add 8 tablespoons of salted butter in a snapping motion with your fingers.
4. Once your mix is the consistency of grated Parmesan cheese, add in cinnamon, nutmeg, ginger, brown sugar, remaining shredded carrots, and raisins. Mix gently until evenly distributed and then make a well in your flour mixture and slowly add your carrot milk. Combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional milk a small amount at a time.
5. Then, liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
7. Melt the remaining butter and brush onto the biscuits. Once buttered, add a few of the remaining cookie pieces to each biscuit. Sprinkle each with a pinch of Turbinado sugar as well.
8. Bake for 16-18 minutes, rotating the pan halfway through.
9. Once biscuits are fully baked, allow to cool slightly before adding a dollop of frosting and a toasted pecan (whole or chopped). Enjoy!
   

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Buttermilk Biscuit Mix