Active Time
30 Mins
Total Time
45 Mins
Yield
Makes 20 Biscuits
PHOTO: HECTOR MANUEL SANCHEZ; PROP STYLING: CAROLINE M. CUNNINGHAM

How to Make It

Step 1

Preheat oven to 450°F. Combine carrots and raisins on a cutting board; roughly chop. Whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut butter into flour mixture with a pastry blender or fork until crumbly. Add carrots and raisins; toss to combine.

Step 2

Stir in buttermilk with a fork until ingredients are just combined and dough forms a ball. Turn dough out onto a floured surface; knead gently 4 to 5 times, sprinkling additional flour as necessary to prevent sticking.

Step 3

Stir together softened salted butter, well-drained and chopped crushed pineapple, light brown sugar, and ground cinnamon with a fork until well combined. Serve at room temperature.

Step 4

Roll or pat dough to 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut 20 rounds from dough, rerolling dough scraps as necessary. Arrange biscuits 1 inch apart on 2 parchment paper-lined baking sheets. Bake in preheated oven until golden brown, 13 to 15 minutes. Serve warm with Pineapple-Cinnamon Butter.

Chef's Notes

You can freeze and cut the biscuit dough up to 1 week ahead. Bake from frozen as directed, increasing bake time about 3 minutes.