Beet Biscuits

Name: Beet Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 Biscuits
Ingredients: 6.5 ounces (185 grams) pureed beets; 1/2 cup (120 milliliters) buttermilk; 3 cups (375 grams) all-purpose flour; 2 tablespoons (25 grams) granulated sugar; 1 tablespoon (12 grams) baking powder; 1 1/2 teaspoons salt; 10 tablespoons (140 grams) unsalted butter

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
9 Biscuits
Course
Breakfast
Cuisine
International

Beet Biscuits

Iris Warren

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A recipe for Beet Biscuits! These light, buttery biscuits are packed with beet puree for quite the vibrant, stunning color.

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Ingredients

Servings

6.5 ounces (185 grams) pureed beets 1 scant cup
1/2 cup (120 milliliters) buttermilk plus more for brushing
3 cups (375 grams) all-purpose flour
2 tablespoons (25 grams) granulated sugar
1 tablespoon (12 grams) baking powder
1 1/2 teaspoons salt
10 tablespoons (140 grams) unsalted butter chilled and diced

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Instructions

In a food processor, pulse together the pureed beets and buttermilk until completely smooth and combined.
Transfer the mixture to a bowl, cover, and refrigerate until ready to use or for up to a day.
Preheat oven to 425˚F (220˚C). Line a large baking sheet with parchment or lightly grease.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Quickly cut in the chilled and diced butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
Make a well in the center of the buttery mixture and add the cooled beet puree and buttermilk mixture.
Mix just until the dough comes together. If the mixture still won't come together, add a little more buttermilk a splash at a time. If the mixture is too wet, add a little more flour.
On a lightly floured surface, pat the dough into a rectangle about 3/4 inch (2 centimeters) thick, flouring the top only as needed to keep it from sticking to your hands.
With a sharp knife, cut the dough into 9 equal squares or use a 2 1/2 inch (6 centimeter) wide round cutter to cut out 8-10 round biscuits, being careful not to twist the cutter as you press down.
Place the biscuits 1-2 inches (2.5-5 centimeters) apart on the prepared baking sheet. If desired, brush the tops with additional buttermilk.
Bake in preheated oven until flaky and bottoms are lightly golden brown, 13-15 minutes.
These Beet Biscuits are best warm from the oven.