1. Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.

2. Mix the flour, cornmeal, baking powder, salt and pepper together in a large mixing bowl using a fork. Add the chopped dill and toss to distribute it evenly. Add the butter, and using a pastry blender to cut butter in, until you have a fine, sandy texture with a few small chunks  of butter visible. Add the grated carrots and use your hands to toss them into the flour mixture so there are no clumps of carrot and everything is evenly distributed and coated with flour. Add the milk and stir with a spatula just until combined. Knead with your hands in the bowl a few times just to make sure all the dry ingredients are incorporated.

3. Lightly flour a work surface place the biscuit dough on it. Pat the dough into a rectangle, fold it in half, turn it over and pat into a rectangle again. Do this two times, patting the dough into a 1/2-inch slab, then use a well-floured glass to cut biscuits. Place the biscuits on a prepared baking sheet. Gently fold and pat the scraps of dough and cut more biscuits.

4. Bake the biscuits for 12 – 15 minutes until risen and lightly browned.  If you like you can brush the top with butter and turn the broiler on for the last 1 – 2 minutes of baking to give them a golden look.