A super simple homemade biscuit recipe, these Curried Carrot Biscuits are a flavorful alternative to a plain old butter biscuits.
Carrot Biscuits Recipe
Ever since making a curried carrot soup on a whim two years ago, I’ve been a fan of the quirky but delicious combination.
Of course, if you’re not a fan of curry powder (or don’t think your family will be) it can be left out of this buttery biscuit recipe and you will still love the final results. But, if your family is fans of curry, this is a fun take on a classic dinner biscuit.
Can biscuits be frozen? Yes, biscuits can be frozen either before or after baking. If frozen before baking, be careful to freeze with small squares of parchment or wax paper in between each biscuit to prevent them from sticking together. Freeze in an airtight container or freezer bag and use within 3 months.
Customize these biscuits:
You can also use this recipe to add other veggies to your kids’ plate. I think this recipe would work really well for a Broccoli and Cheese biscuit, or a Beet Biscuit. And if you can find colored carrots, you could do Purple Carrot Biscuits!
You can also add in a small handful of cheese. Cheese is always a good idea.
Carrot Biscuits Ingredients
- 2 cups all-purpose flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- ½ cup butter, cold, cut into Tablespoons
- 1/4 cup melted butter
- ¾ cup buttermilk, cold
- 1 carrot
- 2 teaspoons curry powder
- Sea salt, as desired
Tip: swap out the seasoning for your preferred seasoning.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Circle cookie cutter (or just a round glass)
- Cutting board
- Silicone making mat
- Cookie cutter
How to Make Carrot Biscuits
Preheat your oven to 375ºF
In a large bowl, mix the flour, sugar, baking powder & salt.
The butter is supposed to be cold, but I’ve always used room temperature butter and mine turn out great. If you do use cold butter, use a fork or pastry cutter to cut in the butter until it forms pea-size pieces.
Add the cold buttermilk all at once and mix until dough forms a ball.
Shred your carrot and knead it into the dough.
Season to taste with the curry powder.
Lightly flour a surface for rolling out the dough and roll out to 1/2″ thickness.
Use a circle cookie cutter or an upside-down glass to cut out your biscuits.
Place the biscuits on a lined baking sheet and then brush with 2 Tablespoons of melted butter.
Bake for 10-12 minutes until lightly golden brown.
Brush remaining melted butter on the biscuits and sprinkle with sea salt.
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These carrot biscuits are a fun way to add an extra veggie to your kids’ plates in a buttery, indulgent biscuit.