Carrot-Apple Biscuits

I grew up in the southeast (Florida, to be exact), which means I’ve enjoyed southern hospitality, and the southern food that accompanies this hospitality, my entire life.

There’s something incredible, almost magical, about comfort food. Something that brings family and friends together, encouraging us to sit and rest, enjoy each other’s company, and savor the labor of love that just took place in the kitchen. The holidays are a time when comfort food and hospitality shine bright, no matter where you live.

Biscuits are definitely my favorite comfort food.

Lately, I’ve been looking for ways to make biscuits, particularly for holiday gatherings, more seasonal. Today’s recipe is one of my favorite seasonal biscuit variations.

These biscuits start out like any good biscuit, with a combination of flour, baking powder, salt, and high-quality butter. The dry ingredients are whisked together. Then the butter is cut into the dry ingredients until the flour resembles coarse crumbs.

Next, it’s time to add the fruit and veggie–the seasonal highlight of these biscuits. The key to adding a fruit or veggie to biscuits, without compromising the flaky texture of the biscuits, is to finely chop the fruit and/or veg of choice. The KitchenAid® Food Processor Attachment allows me to do exactly this.

The food processor attachment comes with multiple disc options. For these biscuits, I recommend using the shredding disc to finely shred the carrot(s). The carrot(s) are shred in just seconds with this disc, and the shredded carrots fall directly from the food processor into the bowl with the flour and butter mixture. That’s what I call effortless convenience!

For the apple, switch out the shredding disc for the dicing disc. Just like with the carrots, the diced apples fall directly from the mixer/attachment into the bowl/flour mixture.

Once the shredded carrots and chopped apples are added, the mixture is ready to be stirred. Then, add the milk and gently stir the ingredients until everything comes together to form a wet dough.

Turn the dough onto well-floured parchment paper, and sprinkle flour over the top of the dough. Use your fingertips to gently press the dough into a rectangular shape. Fold the dough in half, lengthwise, and gently press both sides together.

(The key to making really good southern-style biscuits–besides using high-quality butter–is to keep your hands off the dough as much as possible–don’t overwork it!)

Using a KitchenAid® Classic Forged 8-Inch Triple Rivet Chef Knife, cut the dough down the center, lengthwise, and then cut the large biscuits again into smaller biscuits. Place the biscuits on a KitchenAid® Nonstick Sheet Pan or baking stone, and bake at 400F for 15 minutes.

These biscuits are a delicious side dish to serve at a holiday gathering, or as a brunch treat on the weekend.

Share your take on these biscuits over on Instagram using #ForTheMaking for a chance to be featured.

Carrot-Apple Biscuits

Makes about 12 servings

INGREDIENTS

1 1/2 cups (217 grams) all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine salt
8 tablespoon unsalted butter, cold and cubed
1 medium apple (120 grams once chopped)
1 medium carrot (35 grams once shredded)
1/2 cup (130 grams) whole milk

DIRECTIONS

Preheat the oven to 400F.

In a medium-size bowl, whisk together the flour, baking powder, and salt.

With your hands or a pastry cutter, cut the butter into the flour until the flour resembles coarse crumbs.

Mount the KitchenAid® Food Processor Attachment fitted with the fine shredding disc onto the power hub of your stand mixer.

Place the bowl with the flour mixture under the attachment. Cut the carrots to fit the food processor attachment feeding tube. Turn the mixer on 10, according to the manual for a hard veggie, and feed the cut carrots into the tube with the food pusher.

Turn off the mixer and remove the shredding disc from the food processor. Place the dicing disc on the food processor, and seal the lid. Cut the apple to fit the food processor attachment feeding tube (there’s no need to peel the apple). Turn the mixer on 4, and feed the cut apples into the tube with the food processor. Turn off the mixer.

Stir the carrots and apples into the flour mixture.

Add the milk. Stir to combine the milk with the dry ingredients, using your hands if necessary, until a wet dough is formed.

Turn the dough onto well-floured parchment paper, and sprinkle flour over the top of the dough. Use your fingertips to gently press the dough into a rectangular shape. Fold the dough in half, lengthwise, and gently press both sides together.

Using a KitchenAid® Classic Forged 8-Inch Triple Rivet Chef Knife, cut the dough down the center, lengthwise, and then cut the biscuits again into smaller biscuits. Place the biscuits on a KitchenAid® Nonstick Sheet Pan or baking stone, and bake at 400F for 15 minutes.

Remove the biscuits from the sheet pan and serve warm, preferably with honey and butter.

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

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Classic Forged 8-Inch Triple Rivet Chef Knife

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