Ingredients for Biscuits
- 3 cups peeled carrots (about 9 medium carrots)
- 1½ tablespoons olive oil
- 1 teaspoon Kosher salt
- 2¾ cups self-rising flour + 3 tablespoons + plus additional for dusting
- ½ teaspoon baking soda
- 2 teaspoons sea salt
- 1½ tablespoons finely chopped fresh sage
- 1 stick very cold unsalted butter + 1½ tablespoons, melted
- 1¼ cup full fat plain yogurt, chilled
- ¼ cup honey
- 1-2 tablespoons very cold water, if needed
For the Carrots:
1. Heat the oven to 425°F.
2. Line a large rimmed baking sheet with foil.
3. Cut the carrots into ½-inch thick pieces.
4. Place them on the baking sheet. Drizzle with olive oil and season with salt. Toss to combine.
5. Roast for 30-35 minutes, stirring halfway through cooking, until the carrots are tender when pierced with a knife.
6. Allow to cool completely, then roughly chop them into small pieces.
For the Biscuits:
1. Heat the oven to 450°F. Line two rimmed baking sheets with parchment paper.
2. In a small bowl, add the chopped carrots and 3 tablespoons of flour. Mix to combine and set aside.
3. In another small bowl, whisk together the yogurt and honey. Set alongside the carrots.
4. Add the 2¾ cups flour, soda, salt and sage to a large, wide bowl. Whisk to fully combine.
5. Place a box grater in the large bowl and grate the butter into the flour mixture. Using your fingers, shake the grated pieces of butter into the dough to evenly disperse. Add the carrots and shake with your fingers again to fully incorporate.
6. Make a well in the center of the dry ingredients. Add the yogurt-honey mixture. Gently bring the dough together with a rubber scraper. If it’s still a bit too dry, add the cold water one tablespoon at a time. The dough should be a little tacky to the touch when ready.
7. Cover the bowl with plastic wrap and place the dough in the refrigerator and chill for at least 20 minutes.
8. Turn the dough out onto a clean, lightly floured surface. Gently pat out into a round. Using a well-floured rolling pin, roll out to 1-inch thickness. Take a 2-inch biscuit cutter, press directly down into the dough (DO NOT TWIST!) to cut out the biscuits. Place the biscuits on the baking sheet. Bring the dough scraps together. Roll out to 1-inch thickness and cut again. Place on the baking sheet. You should have 22-24 biscuits. If there is any dough left, gently form the “runt” biscuit with your hands and put on the baking sheet.
9. Lightly brush the tops with the melted butter.
10. Bake for 14-16 minutes or until the tops are golden brown. Rotate the baking sheet halfway through to ensure even color.
11. Serve warm or at room temperature.