Buttery biscuit dough cut with orange macerated grated carrots spiced with cinnamon, allspice and nutmeg with a cream cheese glaze.
WHAT’S GOING ON HERE:
Grated Carrots: Hand grated carrots work better than pre shredded since they’ll have softer edges. Whole carrots retain more water than previously shredded so it allows for better opportunity to draw out retaining water.
Flour: All purpose flour is perfect for a biscuit dough recipe. Handled correctly can result in tender and fluffy biscuits.
Baking Soda: Baking soda is the riser for this biscuit dough recipe. The butter helps with layer but baking soda makes it rise.
Dairy: Milk adds flavor to the biscuits. It adds moisture to the biscuits and is also used to thin out the consistency of the glaze.
Sugar: Similarly to carrot cake there is both white and brown sugar in the biscuits.
Orange Liqueur: Orange liqueur adds a little hint of orange flavor to the carrots. It also helps get the carrots get started when we start to pull the moisture from them.
Cream Cheese: Cream cheese is classic with carrot cake and breakfast so why not here. When making your glaze softened and room temperature cream cheese works best for making a smooth glaze
Walnuts: For a little crunch I added a few walnuts to my biscuits. totally optional but the crunch is a nice tasty welcome. The glaze helps the walnuts stick adding the nuts to the batter could weigh the biscuits down
TIPS & TRICKS FOR THE BEST GLAZED CARROT CAKE BISCUITS:
handling the carrots: this recipe greatly benefits from grating carrots yourself the carrots have much more moisture and they are not so sharp. macerating the carrots tenderizes the carrots and makes a carrot syrup that gets added to the biscuits.
cold ingredients: cold butter and milk are the key to high biscuits. cutting the cold butter form flaky layers in the biscuits. to ensure that the butter is still cold after the cutting if time allows return the dough to the refrigerator before adding in the wet ingredients back into the biscuits.
handling the dough: handle the dough as little as possible. form a shaggy mix in a bowl using a rubber spatula. turn the dough out onto the counter for a few turns before portioning and cutting.
cutting: cut the biscuits using a biscuit cutter or free cut with a pairing knife. skip a glass that will only deflate your biscuits.
glaze: start the glaze with room temperature cream cheese. sweeten it with powdered sugar since regular granulated sugar isn’t fine. thin out your glaze using milk to get your desired consistency.
SIMILAR INGREDIENTS TO:
- BLACK PEPPERCORN SHORTBREAD BISCUITS
- APPLE PIE JAM + PIE CRUST COOKIES
- CINNAMON ROLLS CREAM CHEESE TOPPING
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