Happy almost Valentine’s Day! My friend Lauren at Sew You Think You Can Cook posted this recipe for Beet Biscuits in October and I immediately bookmarked it to make for Valentine’s Day. The color was perfect without the addition of artificial ingredients. Evan is in a huge bread phase, so the biscuits also have the added bonus of adding some extra vegetables to his diet. They were a huge hit with all of us. Chad said the only thing missing was cheese. They are best warm from the oven.
The beet should be roasted until completely tender and pureed until smooth.
Biscuit dough shouldn’t be overworked, but you want to knead the dough enough to incorporate the beet puree completely for a uniform color. I cut the biscuits into squares, but you can also use a heart shaped biscuit cutter if you have one available.
The one downside to working with beets is their bold color. I always end up with red coloring all over my hands and cutting board. Be sure to wipe off any juices quickly to avoid long-term stains. Gloves can be helpful. Also be careful with fabric.
1/2 cup whole milk
1 1/2 cups all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
Optional milk or cream for brushing top of biscuits
Preheat oven to 400 degrees F.
Wrap the beet in foil and place on a baking sheet. Roast in preheated oven until tender, 50-60 minutes. Allow to cool until able to be handled.
Peel and chop the cooled beet. Puree in the food processor until smooth, slowly pouring in the milk. Transfer to a small bowl.
Preheat oven to 425 degrees F. Line a large baking sheet with parchment or lightly grease.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the butter using a dough blender, two forks, your fingers, or a food processor until the texture becomes coarse with no pieces larger than a pea. Gently fold in the pureed beet with milk until dough comes together.
On a floured surface, lightly knead dough to bring it together. Pat into a 1/2 inch thick square. Cut the dough into 9 equal squares or use a heart shaped biscuit cutter. Transfer to prepared baking sheet. If desired, brush with milk or cream. Bake in preheated oven until firm and golden brown on bottom, 12-14 minutes.