Carrot Sage Biscuits
Carrot Sage Biscuits
By Chadwick Boyd
PHOTO By Abbey Eagles
Carla Hall & I Agree: These Biscuits are Worth the Extra Step
These carrot biscuits do take a little extra time because you have to roast the carrots first before making the biscuits, but I promise, the process is fun and well worth it. The biscuits are tender and savory with a bit of sweetness thanks to a tich of honey. Make these when you want to impress guests for a holiday party, brunch or a bridal/baby shower. Make a double batch of them—they're that irresistible! 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.
Chadwick’s Checklist
What you need to know before you cook.
- Carrots will need to be roasted and cooled before use.
- Make sure your butter and buttermilk are very cold before making dough.
- Dough will need to chill for 20 minutes before rolling.
- You'll need a rolling pin and a 2" biscuit cutter (or smaller) for cutting out the biscuits.
- Have melted butter ready for brushing onto unbaked biscuits.
SERVING SIZE: 16 biscuits PREP TIME: 20 mins TOTAL TIME: 1 hour 40 mins
Ingredients
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
Directions
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.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Mix some minced carrot tops into softened salted butter for an extra-carroty (and sustainable) schmear.
- Try grated butternut or kabocha squash instead of carrots.
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