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Beet Biscuits Recipe

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3.9 from 5 reviews

  • Author: Eliza
  • Total Time: 30 minutes
  • Yield: 9 biscuits
  • Diet: Vegetarian

Description

These vibrant Beet Biscuits combine the earthy sweetness of pureed beets with tender, flaky biscuit dough for a colorful twist on a classic favorite. Perfect as a savory snack or a striking side to any meal, these biscuits offer a beautiful hue and delightful texture baked to golden perfection.

Ingredients

Wet Ingredients

  • 6.5 ounces (185 grams) pureed beets (about 1 scant cup)
  • 1/2 cup (120 milliliters) buttermilk, plus more for brushing

Dry Ingredients

  • 3 cups (375 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (12 grams) baking powder
  • 1 1/2 teaspoons salt

Fat

  • 10 tablespoons (140 grams) unsalted butter, chilled and diced

Instructions

  1. Prepare Beet Mixture: In a food processor, pulse the pureed beets and buttermilk together until completely smooth and combined. Transfer this mixture to a bowl, cover it, and refrigerate until ready to use, or for up to one day to ensure freshness.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425˚F (220˚C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
  3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt thoroughly to distribute the leavening and seasoning evenly.
  4. Cut in Butter: Quickly cut the chilled, diced butter into the flour mixture using a dough blender, two forks, or your fingers until the mixture resembles coarse crumbs with no piece larger than a pea, ensuring flaky biscuit texture.
  5. Add Beet Mixture: Make a well in the center of the dry mixture and pour in the beet and buttermilk mixture. Gently fold just until the dough begins to come together. If the dough is too dry, add a splash more buttermilk; if too wet, add a little more flour, just until combined.
  6. Shape the Dough: On a lightly floured surface, pat the dough into a rectangle about 3/4 inch (2 cm) thick. Flour the top lightly only as needed to keep the dough from sticking to your hands.
  7. Cut Biscuits: Using a sharp knife, cut the dough into 9 equal squares or use a 2 1/2 inch (6 cm) round biscuit cutter to cut 8-10 biscuits. Press straight down without twisting the cutter to ensure biscuits rise evenly.
  8. Prepare for Baking: Arrange the biscuits 1-2 inches (2.5-5 cm) apart on the prepared baking sheet. Optionally, brush the tops with additional buttermilk to promote browning and a glossy finish.
  9. Bake: Bake in the preheated oven until the biscuits are flaky and the bottoms turn a light golden brown, about 13-15 minutes. Keep an eye to prevent overbaking.
  10. Serve Warm: Remove from the oven and enjoy these beet biscuits best served warm for optimal flavor and texture.

Notes

  • Use chilled butter for flaky biscuits; do not let it soften before cutting in.
  • Be careful not to overmix the dough to keep the biscuits tender.
  • If buttermilk is unavailable, you can substitute it by adding 1/2 tablespoon white vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
  • Refrigerating the beet and buttermilk mixture ahead improves dough consistency and flavor meld.
  • Biscuits can be stored in an airtight container for up to 2 days and reheated gently in the oven.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/beet-biscuits-recipe/