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Buttermilk Carrot Biscuits (adapted from Kevin Lee Jacob's American Biscuits) Recipe

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This recipe for Buttermilk Carrot Biscuits (adapted from Kevin Lee Jacob's American Biscuits) is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour, scooped and leveled
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup butter, cut into small pieces
¾ cup buttermilk
¾ cup cooked carrots, pureed
¼ cup shredded cheddar cheese
2 tsp fresh dill, chopped fine
Directions:
Directions:
Preheat oven to 450º.
Pour flour, baking powder, baking soda and salt into the bowl of a food processor, and process for 5 seconds just to mix.
Cut the butter into a half-inch dice. Then add the butter to the flour, and pulse until the mixture resembles coarse meal.
Mix carrot and dill with buttermilk. Add the buttermilk mixture and cheese to flour, and then stir or process just until the dough holds together.
Turn the dough onto a floured surface, and knead it gently 10 times. Kneading is necessary in order to improve the texture of the biscuits. Just don’t over-do it. Too much kneading will toughen the dough. Turn the dough into biscuits, by first rolling it to a 1/2-inch thickness.
Cut with floured 2-inch biscuit cutter. Place on ungreased baking sheet, and bake until puffed and golden — 10-12 minutes. Serve hot.

 

 

 

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