Looks Good: Dropped Carrot Biscuits & Honey Butter

Dropped Carrot Biscuits. Uploaded to Flickr by jazzijava on September 20, 2008.

At the end of my last Pollinator Week post, I promised to report back on a batch of Dropped Carrot Biscuits and my first attempt at Honey Butter.

I made adjustments to both recipes, which I've noted below in parentheses. Most importantly, I swapped one cup of white flour for 100% whole wheat flour in an effort to make my biscuits more nutritious. As a result, they were more opaque and not as visually exciting as the biscuits pictured above. Yet they smelled wonderful and tasted a lot like vegan carrot cake.

Alton Brown's Honey Butter recipe is absolutely marvelous. I cut the recipe in half and still have quite a bit in my fridge; it has been a challenge not to dip my finger in the golden glob every day. I used (and recommend) Stiles Apiaries Cream Honey, a velvety and naturally sweet specialty made in New Jersey and sold at Whole Foods.

Dropped Carrot Biscuits
2 cups flour (1 cup all-purpose flour + 1 cup whole wheat four)
1/2 cup psyllium fibre (did not add)
1/2 cup rolled oats
1/2 cup sugar
1/2 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 cup cold unsalted butter, cut into chunks
1 cup buttermilk
1 large egg
1/2 tbsp vanilla
1/2 tsp orange extract
1 1/2 cups shredded carrots (used 2 cups)
1/2 cup raisins (did not add)

Go to What Smells So Good for instructions.

Alton Brown's Honey Butter
1 pound butter
1/4 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Go to Food Network for instructions.