• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Baking + Sweet, Recipes, Special Diets · March 27, 2023

Carrot Butter Biscuits

Jump to Recipe Print Recipe
carrot butter biscuits on a baking sheet

These carrot biscuits are all about moisture and flavor, and they might be a fun twist on a classic, but they are designed for the biscuit skeptics in you life. I love a good biscuit, but too often I hear that people think they are “dry” or “boring,” and this biscuit is designed to counteract that (very false!) notion. These biscuits are subtly sweet, deliciously moist from the carrots, but still maintain a crispy exterior and cravable, flakey layers. With spring here and carrots in abundance, there’s no better time for a carrot biscuit.

Plus, this recipe only makes 6 generous, golden biscuits. So if you are looking for an easy biscuit recipe for a weekend morning, these are a great contender.

closeup of finished carrot butter biscuit, with other biscuits in the background

Table of contents

  • When are carrots in season?
  • Why put carrots in these carrot biscuits?
  • How to prepare the carrots for this recipe
  • Ingredients you will need for carrot biscuits
  • Why is this recipe in grams?
  • How to prepare the sweet carrot biscuit dough
  • FAQ
  • Looking for other baking recipes?
three carrots with green tops

When are carrots in season?

Although you can easily find carrots in most grocery stores year round, they do, in fact, have a peak season like any other fruit or vegetable. Or technically, two seasons. Carrots are first planted once the ground is soft in early spring, then again in late summer, and are harvested in late spring and fall.

The fact that they have two growing cycles in much of the US means we get to enjoy them for more of the year than some other produce. Fall harvests are often extended in temperate regions by leaving them in mulch-covered ground to be slowly harvested in the cooler months, or cellared to be sold during winter months.

Although they’re available year round, you’re likely to find the best, most delicious carrots from June through early August—the exact time may vary depending on where you live.

Why put carrots in these carrot biscuits?

While it may initially seem ~a little unordinary~ to put carrots in a biscuit, and I may actually be pushing biscuit skeptics further from the desire to try them, carrots actually have a long history of being incorporated into baking in times when sugar was hard to come by. Not only are carrots a great way to add sweetness to your baked goods without only one simple ingredient, they also add moisture, nutrients, and a touch of character to your biscuits. Like confetti, but subtle.

grated carrot in a measuring cup and biscuit dry ingredients in a bowl

How to prepare the carrots for this recipe

We want to incorporate the natural sweetness and moisture of the carrots, but we don’t want them to be too prominent or leave our finished product too wet. To avoid a soggy, unbakeable biscuit, we finely grate the carrots and then squeeze out any excess moisture with our hands. This ensures the finished product is moist, but overall balanced and easy to work with!

cubed butter an dry ingredients in a bowl

Ingredients you will need for carrot biscuits

The ingredients in this recipe are pretty standard, so if you’ve dabbled in baking before, you’ll likely have most of them already on hand. Here’s what you need to make these carrot butter biscuits:

  • 2 cups all-purpose flour, 300 grams
  • 1 tbsp baking powder
  • 1 tbsp granulated sugar
  • 1 tsp Diamond Crystal kosher salt, use half if using Morton’s
  • 1 tsp cinnamon, optional
  • 8 tbsp salted butter, 113 grams, chilled
  • 1/2 cup & 2 tbsp buttermilk, chilled
  • 2/3 cup grated carrots, squeezed out of all excess moisture, 110 grams after the squeezing
  • 1 medium egg, for egg wash

Why is this recipe in grams?

Baking is a very finicky and exact science. The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe!

dry ingredients for carrot biscuits combined in a bowl

How to prepare the sweet carrot biscuit dough

In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon.

Cube the butter into 1 cm thick pieces, add to the flour mixture. Toss with your hands to coat in the flour, then squeeze the pieces into flatter pieces, breaking them up with your hands until they are all about bean sized and combined into the flour. Make a well in the center.

Pour the buttermilk into the center of the well, then add the 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.

Preheat the oven to 400°F. Whisk together the egg in a small bowl.

Flip the dough out onto the counter and flatten into a rectangle. Cut the dough into thirds and place them on top of each other, press down to create numerous flakey layers. Rotate this new piece of dough 90° and repeat one more time. Then pat the dough down into a rectangle about 2″ tall. Cut into 6 even pieces.

Evenly spread out the carrot biscuits on a parchment lined baking sheet. Brush each with the egg wash.

Bake for 24-26 minutes, or until the biscuits are golden and almost double in height. Serve warm!

carrot biscuit ingredients in a bowl

FAQ

Can I substitute the carrots for another ingredient?

While other ingredients could serve similar functions in delivering sweetness and moisture—zucchini or pumpkin, for example—they are difficult to substitute without adjusting the other ingredients and cook time of this recipe. I’d stick to just carrots for these particular ratios!

Can I make these carrot biscuits ahead of time?

Sure! Mix your biscuit dough and store tightly wrapped in cling wrap in the fridge until you’re ready to bake. The dough will keep for 3-4 days.

What is the best way to store carrot biscuits?

You want to keep leftover biscuits from getting dried out once they’re cooked. Placing them in an airtight container will keep them fresh for a few days. Be sure to cool biscuits completely before storing.

carrot biscuits on a baking sheet

Looking for other baking recipes?

Tamarind Carrot Cake
This carrot cake is a moist, sweet, absolutely delicious version of carrot cake with the unique addition of tamarind paste. Native to Africa and Asia, this tart, subtly sweet fruit adds a unique level of sharpness, fruitiness and flavor to carrot cake that simultaneously compliments its classic flavors while making it taste like something you've never had before.
Check out this recipe
Chocolate Covered Strawberry Muffins
While these muffins themselves might not be chocolate covered, they feel exactly like biting into a chocolate covered strawberry – except a little warmer, a little gooier, and definitely more moist. You'll be shocked at how well the strawberry flavor comes through on these, and for that I have a massive amount of freeze-dried strawberries to thank.
Check out this recipe
Soft Baked Gingerbread Cookies
We all know the gingerbread cookie, but this gluten free and vegan version is the level up. It's soft, cakey, and uses only simple ingredients. It's an easy staple to keep on the Christmas cookie baking list!
Check out this recipe

And that’s everything for these carrot butter biscuits!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Carrot Butter Biscuits

5 from 4 votes
These biscuits are for the biscuit-skeptics in your life. They are equal parts flakey 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.
Print Recipe Pin Recipe
Prep Time:20 minutes mins
Cook Time:25 minutes mins
Total Time:45 minutes mins
Course: baking, Breakfast, Brunch
Cuisine: American
Keyword: biscuit, butter, buttermilk, carrots
Servings: 6 biscuits

Equipment

  • 1 bench scraper

Ingredients

  • 2 cups all-purpose flour 300 grams
  • 1 tbsp baking powder
  • 1 tbsp granulated sugar
  • 1 tsp Diamond Crystal kosher salt use half if using Morton's
  • 1 tsp cinnamon optional
  • 8 tbsp salted butter 113 grams, chilled
  • 1/2 cup & 2 tbsp buttermilk chilled
  • 2/3 cup grated carrots, squeezed out of all excess moisture 110 grams after the squeezing
  • 1 medium egg for egg wash

Instructions

  • In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon.
  • Cube the butter into 1 cm thick pieces, add to the flour mixture. Toss with your hands to coat in the flour, then squeeze the pieces into flatter pieces, breaking them up with your hands until they are all about bean sized and combined into the flour. Make a well in the center.
  • Pour the buttermilk into the center of the well, then add the 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.
  • Preheat the oven to 400°F. Whisk together the egg in a small bowl.
  • Flip the dough out onto the counter and flatten into a rectangle. Cut the dough into thirds and place them on top of each other, press down to create numerous flakey layers. Rotate this new piece of dough 90° and repeat one more time. Then pat the dough down into a rectangle about 2" tall. Cut into 6 even pieces.
  • Evenly spread out the biscuits on a parchment lined baking sheet. Brush each with the egg wash.
  • Bake for 24-26 minutes, or until the biscuits are golden and almost double in height. Serve warm!

Posted In: Baking + Sweet, Recipes, Special Diets

Get exclusive Justine Snacks content

You’ll Also Love

Apricot & Strawberry Polenta Shortcakes
Tofu Crumbs
Roasted Fennel & Brussels Sprout Salad with Fig Balsamic

Comments

  1. Kenzie says

    April 4, 2023 at 1:26 am

    These are SO GOOD. They’re vaguely sweet with that tinge of cinnamon, but turned out amazing and we devoured the whole bunch with dinner. Thank you for the amazing recipe Justine!!!

  2. Siena says

    April 8, 2023 at 10:14 pm

    5 stars
    I made these biscuits and used them to make a ham sandwich. These biscuits were so tender and I loved the texture of the carrot.

  3. Alayna Alvarez says

    April 9, 2023 at 6:44 pm

    5 stars
    Made these for Easter brunch and they were a HIT. So moist and not too sweet. I was worried these would taste like carrot cake, but not at all . Also loved the beautiful pop of color from the carrots. Great recipe!!

    • Justine says

      April 10, 2023 at 11:13 pm

      I’m so thrilled you liked them!!

  4. Emilia Warriner says

    April 17, 2023 at 11:55 pm

    5 stars
    Turned out great! I’ve started juicing so instead of the carrot, I had grapefruit and lemon pulp and used that. Given these are a bit bitter/sour, I added an extra tablespoon of sugar. Was quite good, still had a slight bitter bite, but I can see how the carrot pulp would work nicely. Will try that the next time I have some.

    • Justine says

      April 20, 2023 at 2:08 pm

      Ooo that’s such a cool way to tweak it! I’m glad it turned out, and thank you for taking the time to leave a comment. I hope others will try it your way too 🙂

  5. Julia says

    April 23, 2023 at 4:01 pm

    5 stars
    These biscuits are heaven and so easy to make! Honestly, grating the carrots took the most time (since I only had a handheld microplane). Second time, I shredded them in a food processor twice to get shorter pieces. Less liquid was able to come out of the carrots, but the structure of the biscuit remained! I also doubled the batch the second time (with the shredded carrot) and no issues there!

Next Post >

Charred Radish & Asparagus Ricotta Bowl

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Sugared Fig Scones
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Blueberry Cookies | Vegan & Naturally Blue!
  • Baked Kale Salad with Crispy Quinoa
  • Butternut Squash Mac n’ Cheese
  • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Baked Kale Salad with Crispy Quinoa
  • Blueberry Cookies | Vegan & Naturally Blue!

Latest on Instagram

Shaved Brussels Sprouts with Pomegranate Dressing Shaved Brussels Sprouts with Pomegranate Dressing and Chili Almonds! I usually don’t do baked salads back to back, but this dressing hit me like a ton of bricks and I needed to make it. It’s just the right amount of creamy, sweet and acidic, and the chili almonds balance everything out with a nutty crunch.

It serves four which means I have three servings in my fridge just WAITING for me, and I cannot wait. 

Full recipe is on the blog and linked in bio, and I hope you’ll love it if you make it!

https://justinesnacks.com/shaved-brussels-sprouts-salad-with-pomegranate-dressing-chili-almonds/

#bakedsalad #fallfood #saladrecipe #harvestbowl
I guess home is where the fig scones are https:// I guess home is where the fig scones are

https://justinesnacks.com/sugared-fig-scones/

#figscones #figs
BONUS EPISODE - How to make a sourdough starter! B BONUS EPISODE - How to make a sourdough starter! Because the end of summer is for building your starter and the fall is for using it 😎

I call this my “Low Discard Sourdough Starter” because I’ve always found myself frustrated by how much flour recipes tell you to waste when building a starter. This one starts with as little flour as possible, and uses a method that makes sure you’ll be ready to bake in less than 7 days. It differs a bit from the traditional method, but it’s fool-proof, and never fails me. 

This is a bit of a longer video, so feel free to save it as a resource for building your starter and visual cues! The full instructions are written out on the blog post linked below and in my bio. 

Let me know of any questions in the comments, and I hope this helps!

https://justinesnacks.com/low-discard-sourdough-starter/

#sourdough #sourdoughbread #sourdoughstarter #howtomakeasourdoughstarter
BAKED. SALAD. SEASON! And I am sorry for the screa BAKED. SALAD. SEASON! And I am sorry for the screaming I just get so excite! 

And this is just the beginning - so please let me know of any and every baked salad request. Your roasted vegetable wish is my command 🫡

The start to this season is Roasted fennel, crispy edges brussels sprouts, and a reduced figgy balsamic dressing. Chili beans by way of @wearebrightland ardor red chili olive oil. A dreamy, veg-packed salad. The full recipe is on the blog, for when your weather dips below 70 and you’re ready to roast 😎

https://justinesnacks.com/roasted-fennel-brussels-sprout-salad-with-fig-balsamic/

#bakedsalad #fennel #brusselssprouts #healthydinner
Fall Seaon = Slop Season ☺️ Part 1 A butternu Fall Seaon = Slop Season ☺️ Part 1

A butternut squash soup topped with a bright fennel salad that’s just so cozy and so packed with vegetables you’ll forget you didn’t even have to blend it. Soup and salad. Never soup OR salad. 

The weather has gotten *crispy* so I have gotten *sloppy* and this soup is just the beginning. Let me know any slop requests below!

You can find the full recipe on my blog, and subscribe to my newsletter (free and linked in bio!) bc those lovers got this recipe a bit early!

Ok ily happy weekend 💚

https://justinesnacks.com/fennel-butternut-squash-soup/

#butternutsquash #butternutsquashsoup #fennelsalad
Shishito peppers in sizzled sesame, dried mint and Shishito peppers in sizzled sesame, dried mint and coriander. A 15-minute salad that is packed with flavor - zippy, nutty, filling - and plant-based! I don’t normally point that out anymore, but people have been asking, and it is!

This is simple, but oh so beautiful. It took me a few tries to perfect her, but I’m glad she’s finally ready! Full recipe is on the blog, and I hope you’ll love it if you make it 🥺

https://justinesnacks.com/shishito-pepper-salad-with-sizzled-mint-sesame/

#shishitopeppers #beansalad #plantbased
Extra sticky figs, brown butter, nutty rye flour, Extra sticky figs, brown butter, nutty rye flour, and a hit of cinnamon - NEED I SAY MORE?

Ok yelling aside, I hope you’ll make this Upside-Down Fig Cake. It’s fall baking wrapped up in a lil loaf. Full recipe is on the blog and linked. And happy weekend everyone 💚

https://justinesnacks.com/fig-upside-down-cake-with-brown-butter-rye/

#figcake #brownbutter #baking
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue