I love biscuits. They have such a nostalgic incentive for me. Notwithstanding, I’m not discussing only any old biscuit. No, no, it’s a coffee shop style, extra-enormous with a flooding overhang. The flavors are wheat, corn, or in the event that I hit the big stake, morning wonder.
The thoughtful you would envision to find at a little diamond of a morning meal detect that has regulars who have been supporters for a very long time. At the sort of where everybody is good friends, yet you. A spot with a barbecue top that serves hot biscuits slathered in pungent margarine, flame broiled on each side to brilliant earthy colored flawlessness. Indeed. That is my sort of biscuit.
While trying to reproduce my beloved recollections, I set out to make the absolute best burger joint style morning brilliance biscuit. I simply love the wonderful way soggy these are and how much flavor and surface is stuffed into them. The larger than average enormous biscuit is truly sort of fun, as well!
INGREDIENTS
- 2 ¼ cups All-purpose flour
- 1 tbsp Cinnamon
- 2 tsp baking soda
- 1 tsp salt
- ½ tsp ground ginger
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- ½ cup vegetable oil
- ¼ cup applesauce
- ¼ cup orange juice
- 2 tsp vanilla extract
- 2 cups washed and shredded carrots (about 3 medium carrots)
- 1 cup peeled and shredded apple (about 1 apple), squeezed to dry in a paper towel
- ½ cup raisins, plumped up in hot water for 10 min. then drained
- 1 zest of 1 lemon
- ½ cup chopped pecans
DIRECTIONS
- Preheat oven to 350. In a large bowl, mix flour, cinnamon, baking soda, salt, and ginger together. Set aside.
- In the bowl of your standing mixer using the paddle attachment, beat the eggs, sugars, oil, applesauce, orange juice, and vanilla extract together until well incorporated.
- Add the dry ingredients to the standing mixer and continue to mix until a smooth batter forms. About 1-2 minutes on medium-low speed. Scrape down the sides and bottom of the bowl with a spatula.
- Add in the carrots, apple, raisins, lemon zest, and pecans and mix until evenly incorporated.
- In a well-greased (I like to use Baker’s Joy spray) jumbo muffin tin, add about 3 scoops (or 9 tablespoons) of batter to each muffin well. The batter should be just about at the top so that there is good pour-over to create a nice muffin-top.
- Bake in the center of the oven for about 25-30 minutes. If you are using a smaller size muffin tin, bake 15-20 minutes. Either way, take them out when they are brown in color and bounce back when you touch the top. If they are still a bit jiggly or if you test with a toothpick and it comes out coated in batter, continue to bake.
- Pull them out of the oven and cool for about 5-10 minutes before you pull them out of the muffin tray. Either serve warm with salted butter or cool fully and store in an airtight container.
- If enjoying the following day, heat a cast iron or sauté pan over medium heat. Cut the muffin in half vertically (down the center top-to-bottom). Melt a pad of butter into the heated pan and toast the muffin cut side facing down. Cook until a golden crust is formed. Serve with a tiny bit more salted butter and enjoy!
NUTRITION PER SERVING
Serving Size – 6
Calories – 718
Carbohydrate – 94.8g
Cholesterol – 93mg
Fiber – 5.8g
Protein – 11g
Fat – 34.7g
Saturated Fat – 5.8g
Trans Fat – 0g
Unsaturated Fat – 0g
Sodium – 867mg
Sugar – 49.5g
