Spiced Carrot Biscuits With Salted Caramel Butter

Preheat oven to 425ºF. Lightly grease a baking sheet.

In a bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, and salt. Cut in butter with a fork or pastry tool until mixture resembles coarse crumbs. Add carrots and 2/3 cup of buttermilk and stir until just combined.

Turn dough out onto a lightly floured work surface. Sprinkle dough with raisins and knead dough 10 times. Roll dough to about 1-inch thickness. Using a 2-1/2-inch round cutter, press out biscuits, rerolling dough as necessary.

Place biscuits on prepared baking sheet at least 1 inch apart. Bake for 20 minutes, or until golden brown. Brush tops with remaining 1 tablespoon of buttermilk. Set aside.

Using an electric mixer, beat together butter, caramel sauce, and salt until well combined. Serve biscuits with caramel butter on the side.