Carrot Ginger Biscuits
Tender whole-grain biscuits brightened with shredded carrot, fresh ginger, and a touch of honey.
Contains common allergens
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Instructions
- 1
Preheat the oven to 450°F (230°C).
- 2
In a large bowl, stir together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground ginger, and salt.
- 3
In a small bowl, stir together the grated carrot, yogurt, canola oil, and honey until combined.
- 4
Add the carrot mixture to the dry ingredients and stir until just combined, being careful not to overmix.
- 5
Turn the dough out onto a well-floured surface and, using a lightly floured rolling pin, roll it out to about 1/2 inch thick.
- 6
Using a floured biscuit cutter or glass, cut out rounds, gently rerolling the scraps, to form about 12 biscuits.
- 7
Place the biscuits on an ungreased baking sheet, spacing them about 1 inch apart, and bake for 12-15 minutes until risen and lightly golden.
Plan it in Listahan
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