June 1, 2011

Wednesday's Chow - Nutty Sweet Carrot Biscuits

Last month when I was doing a booksigning at Boomerrang Books, I checked out their cookbook section.  One book I found and bought was BLUE RIBBON RECIPES: Award Winning Recipes from America's County Fairs from The Old Farmer's Home Library Almanac, 1997.  Thumbing through it, I came across this recipe, a winner at the California Holtville Carrot Festival.

Nutty Sweet Carrot Biscuits


2 3/4 cups flour
1/2 tsp ground cinnamon
4 tsp baking powder
1/2 tsp ground nutmeg
1 1/4 tsp salt
3/4 cups pecans or walnuts
2 cups mashed, cooked carrots
1 tsp vanilla
3/4 sugar
1/2 cup butter, melted


Preheat oven 450 degrees.  In a large bowl, combine the flour, cinnamon, baking powder, nutmeg, salt and nuts.  In another bowl combine carrots, vanilla, sugar and butter.  Add to the flour mixture and blend well. Turn out onto a lightly floured surface and knead slightly.  Roll out to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter and place on a lightly greased baking sheet. Bake for 12 minutes or until golden brown.

Makes 2 dozen biscuits.


marybelle said...

These look delicious. I wonder if you could use rice flour (Gluten free) to replace the wheat flour.


Anna Kathryn Lanier said...

I don't see why not, and since you've never tasted it this way, you won't know if it drastically changed the flavor or not :-)