Recipe Instructions:
Ingredients
1 cup (125g) all-purpose flour
1 cup (125g) whole wheat flour
1/4 cup (25g) oats
2 ½ tsp (10g) baking powder
1 tsp (5g) sugar
1 tsp (5g) salt
3 oz (90g) 1 medium carrot , grated
6 tbsp (80g) cold unsalted butter , cut into small cubes
1 cup (240g) buttermilk , cold
1/2 cup (50g) cheddar cheese
1 tbsp (10g) pumpkin seeds
For topping
1 small egg , beaten
Bagel seasoning
Instructions
Preheat the oven to 350ºF(180ºC). Line a large baking sheet with parchment paper. Whisk the flour, whole wheat flour, oats, baking powder, salt and sugar in a large bowl.
Use a pastry cutter or fork or your fingertips to quickly cut the butter into the flour mixture until you get pea size pieces.
Add grated carrots, cheddar cheese and pumpkin seeds and just give a quick stir to combine with the flour mixture. Add the buttermilk and mix until incorporated and the dough just comes together.
Pour the mix onto a lightly floured surface, gently press the dough and then pat it with your hands trying to shape it into an about 1/2 inch (1cm) thick rectangle. Fold the dough into thirds like a business letter, using the long sides of the rectangle. Repeat this step, pat it down again into a 1/2 inch (1cm) rectangle and again fold it into thirds like a letter.
Finally, sprinkle some flour on the dough and gently pat it down to up ¾ inch (2cm) thickness.
Use a floured 2 1/2 inch (6 cm) round cookie cutter to cut discs from the dough. Don't twist the cutter, use a straight up and straight down motion. Reshape and cut leftover dough.
Place the biscuits, 1 inch apart, on the prepared baking sheet.
Brush the tops of the biscuits with beaten egg and sprinkle with some bagel seasoning.
Bake for 20-25 minutes or until crisp and golden.
Serve biscuits while still a bit warm.
