carrot cake biscuits and pineapple cinnamon butter

Name: Carrot Cake Biscuits and Pineapple Cinnamon Butter
Prep time: 20 min
Cook time: 15 min
Yield: 20 biscuits
Cuisine: American
Ingredients: ## BISCUITS; 1 1/2 cup(s) firmly packed grated carrots (about 4 med carrots); 2/3 cup(s) golden raisins; 4 cup(s) all-purpose flour, plus more for dusting; 1/3 cup(s) brown sugar, packed; 1 1/2 tablespoon(s) baking powder; 2 teaspoon(s) baking soda; 1 1/2 teaspoon(s) Kosher salt; 1 teaspoon(s) cinnamon; 3/4 cup(s) cold unsalted butter, diced; 1 1/2 cup(s) buttermilk; ## PINEAPPLE CINNAMON BUTTER (3/4 CUP YIELD); 1/2 cup(s) salted butter, softened; 3 tablespoon(s) crushed pineapple, well drained and chopped; 2 tablespoon(s) light brown sugar; 1/2 teaspoon(s) cinnamon

1 Pinch

Lori L (JostLori)

San Diego

Updated on Apr 4, 2022

Perfect for Easter dinner or just a snack. You'll be unable to resist the delicious Pineapple-Cinnamon butter!

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prep time 20 Min

cook time 15 Min

method Bake

yield 20 biscuits

Ingredients

BISCUITS
1 1/2 cups firmly packed grated carrots (about 4 med carrots)
2/3 cup golden raisins
4 cups all-purpose flour, plus more for dusting
1/3 cup brown sugar, packed
1 1/2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons Kosher salt
1 teaspoon cinnamon
3/4 cup cold unsalted butter, diced
1 1/2 cups buttermilk
PINEAPPLE CINNAMON BUTTER (3/4 CUP YIELD)
1/2 cup salted butter, softened
3 tablespoons crushed pineapple, well drained and chopped
2 tablespoons light brown sugar
1/2 teaspoon cinnamon

How To Make carrot cake biscuits and pineapple cinnamon butter

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

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.
Step 4

While biscuits are baking, stir together softened salted butter, well-drained and chopped crushed pineapple, light brown sugar, and ground cinnamon with a fork until well combined.
Step 5

Serve the biscuits while they're still warm with Pineapple-Cinnamon Butter. Refrigerate any leftover butter and bring back to room temp to serve.
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