Roasted Carrot Cheddar Biscuits (Crackers)
10 oz sharp Cheddar cheese, grated
8 oz butter, grated frozen then left at room temp
1 cup roasted carrots, finely chopped
2 cups flour
1 tbsp baking powder
1 tsp fine salt
1/8 tsp black pepper
1/8 tsp smoked paprika (and extra for topping)
dash of garlic powder
1/4 cup real maple syrup
Preheat over to 325°. Line cookie sheet with silpat or parchment paper.
In stand mixer, mix butter and Cheddar until combined. Add roasted carrots and combine.
In separate bowl, mix remaining dry ingredients. Add dry ingredients to butter mixture and mix until just combined.
Hand kneed to incorporate all flour.
Roll out balls the size of quarter, place on cookie sheet. Leave the space of 2 balls between each.
Press each ball down with two fingers.
Using 2 forks - 1 clean and 1 dipped in smoked paprika - press down with the clean fork on top of each ball, then in the other direction with the smoked paprika fork, to form a crisscross pattern.
Bake for 15 min.
Remove from the oven and brush the top with maple syrup while hot. Dip the carrot green in maple syrup and place on top.
Let cool & Enjoy.
Storage: In air tight container for up to 2 weeks. Bake at 350° for 3-4 mins to make crispy again.
Dickinson Farm / Larder Original Recipe. Inspired by all the southern ladies making amazing cheese straws.