Why You’ll Love This Recipe
These biscuits are nutritious, hearty, and full of flavor. The whole wheat flour adds a rich, nutty taste while the carrots bring moisture and a subtle sweetness. They’re easy to prepare, require simple ingredients, and can be enjoyed warm with butter or alongside savory meals. Plus, they’re a great way to incorporate vegetables into everyday baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups whole wheat flour
1 cup grated carrots
½ cup milk
¼ cup butter (cold, cubed)
1 tablespoon honey or sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
Directions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, mix the whole wheat flour, baking powder, baking soda, salt, and cinnamon if using.
Add the cold, cubed butter and rub it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
Stir in the grated carrots and honey or sugar.
Gradually add the milk, mixing until a soft dough forms. Do not overmix.
Turn the dough onto a lightly floured surface and gently pat it into a thick layer.
Cut out biscuits using a round cutter or shape them by hand.
Place the biscuits on the prepared baking sheet.
Bake for 12–15 minutes, or until golden and cooked through.
Allow to cool slightly before serving.
Servings and timing
Servings: 8–10 biscuits
Preparation time: 15 minutes
Cooking time: 12–15 minutes
Total time: about 30 minutes
Variations
You can add shredded cheese for a savory twist or include herbs like rosemary or thyme for extra flavor. For a sweeter version, increase the honey and add raisins or nuts. You can also substitute part of the whole wheat flour with all-purpose flour for a lighter texture.
Storage/Reheating
Store biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven at 170°C (340°F) for a few minutes or in the microwave for about 15–20 seconds. They can also be frozen for up to 2 months and reheated when needed.
FAQs
Can I use all-purpose flour instead of whole wheat?
Yes, but the texture will be lighter and less hearty.
Do I need to peel the carrots?
It’s recommended, but not necessary if they are well washed.
Can I make these biscuits vegan?
Yes, use plant-based butter and milk alternatives.
Why are my biscuits dense?
Overmixing the dough can make them dense—handle it gently.
Can I add spices?
Yes, cinnamon, nutmeg, or even a pinch of ginger works well.
Can I freeze the dough?
Yes, shape the biscuits and freeze before baking.
How do I get flaky biscuits?
Use cold butter and avoid overworking the dough.
Are these biscuits sweet or savory?
They are mildly sweet but can be adjusted to your preference.
Can I add nuts or seeds?
Yes, walnuts, pecans, or sunflower seeds add great texture.
What can I serve with these biscuits?
They pair well with butter, honey, soups, or savory spreads.
Conclusion
Whole wheat carrot biscuits are a wholesome and flavorful alternative to traditional biscuits. With their soft texture and subtle sweetness, they’re versatile enough for both sweet and savory pairings. Easy to make and packed with simple goodness, they’re a great addition to any meal.
PrintWhole Wheat Carrot Biscuits
These whole wheat carrot biscuits are soft, hearty, and lightly sweet with a hint of natural flavor from fresh carrots. They make a wholesome addition to breakfast, snacks, or savory meals.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 30 minutes
- Yield: 8–10 biscuits
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup grated carrots
- ½ cup milk
- ¼ cup butter (cold, cubed)
- 1 tablespoon honey or sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl, mix whole wheat flour, baking powder, baking soda, salt, and cinnamon if using.
- Add cold butter and rub it into the flour mixture until it resembles coarse crumbs.
- Stir in grated carrots and honey or sugar.
- Gradually add milk, mixing until a soft dough forms without overmixing.
- Turn the dough onto a floured surface and gently pat into a thick layer.
- Cut out biscuits or shape by hand.
- Place on the prepared baking sheet.
- Bake for 12–15 minutes until golden and cooked through.
- Allow to cool slightly before serving.
Notes
- Use cold butter for flaky texture.
- Avoid overmixing to keep biscuits tender.
- Add cheese or herbs for a savory variation.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Freeze for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
