Chef Carla Hall and I had so much fun teaching folks how to make biscuits at Williams-Sonoma Chelsea last week! We look forward to bringing biscuit culture to more folks in 2019.
These carrot biscuits are fun to make. They do take a little extra time because you have to roast the carrots first before making the biscuits. But, I promise it's worth it. The biscuits are tender and savory with a bit of sweetness because of a tich of honey. They are showstoppers for sure. You want to make these when you want to impress guests for a holiday party, brunch or a bridal/baby shower. I find them irresistible! I also find I need to make double batch! For parties, use the 1-1¼" biscuit cutter. People tend to want smaller bites when they have a spread of food in front of them to choose from.
Makes 16 Biscuits
- 3 cups peeled, 1/2-inch piece carrots (about 9 medium carrots)
- 1½ tablespoons olive oil
- 1 teaspoon Kosher salt
- 2¾ cups flour + 3 tablespoons + plus additional for dusting
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons Kosher salt
- 1 stick unsalted butter, cubed and chilled + 1 tablespoon, melted
- 1 cup full fat buttermilk, chilled
- ¼ cup honey
- 1½ tablespoons finely chopped fresh sage
For the carrots
Heat the oven to 425ºF. Line a large rimmed baking sheet with foil. Place the carrots on the baking sheet. Drizzle with olive oil and season with salt. Toss to combine. Roast for 30 minutes, stirring halfway through cooking with a wooden spoon, until carrots are tender when pierced with a knife.
Allow to cool completely, then roughly chop the carrots into small pieces.
For the biscuits
Heat the oven to 450ºF. Line a rimmed half sheet pan with parchment paper.
In a small bowl, add the chopped carrots and 3 tablespoons of flour. Mix to combine and let sit while you start the biscuit dough.
In a large, wide-rimmed bowl, whisk together 2¾ cups flour and the dry ingredients. Add in the cold, cubed butter and work the dough with your fingers until pea-sized crumbles form.
Add the cold, buttermilk to a liquid measuring cup or another small bowl. Whisk in the honey.
Mix in the carrots and sage to the flour bowl. Slowly pour in the buttermilk mixture. Gently bring the dough together with your hands or rubber spatula until it's fully combined — it should be a little tacky to the touch when done. Cover the bowl of dough with plastic wrap and place in the refrigerator to chill for 20 minutes.
Transfer the dough to a lightly floured surface. Using a floured rolling pin, roll out to 1" thickness. Using a well-floured 2" biscuit cutter, cut out the biscuits. Re-roll the remaining dough and cut out more biscuits until all the dough is used.
Arrange the biscuits on the baking sheets. Brush the tops with the melted butter.
Bake for 16-18 minutes or until golden brown. Rotate the baking sheet halfway through cooking to ensure even color.
Serve warm or at room temperature.