A recipe for Beet Biscuits! These light, buttery biscuits are packed with beet puree for quite the vibrant, stunning color.
Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Happy almost Valentine’s Day! I first came across the idea for these Beet Biscuits over on my friend Lauren’s blog, Sew You Think You Can Cook, and it is such a fun way to add in a striking, festive color to your breakfast or brunch.
A basic buttery flour mixture is combined with pureed beets and buttermilk just until a light dough comes together.
The dough is gently patted into a thick sheet and either cut into squares (as I did in the photos) or cut into rounds before baking until flaky and lightly golden on the bottoms.
These Beet Biscuits are best the day they are baked, warm from the oven.
I paired them simply with butter, but honey would also be delicious or even use the biscuits as the base for sandwiches.
To make the Beet Puree
The exact amount of beets needed to make 6.5 ounces (185 grams, about 1 scant cup) of beet puree may vary based on the size of the beets. For me, it usually takes around 4-6 small beets.
To make the beet puree, preheat oven to 400˚F (200˚C). Place the beets on a large sheet of foil, gather the edges of the foil at the top to enclose, and place on a rimmed baking sheet.
Bake in the preheated oven until completely tender all the way through, 50 minutes to 1 hour.
Once the beets are cool enough to handle, peel, roughly chop, and place is a food processor, discarding the peel. Blend in the food processor until smooth, scraping down the sides as needed to catch any stray pieces. Measure out 6.5 ounces (185 grams) of the puree and reserve any leftover for another use.
Continue to pulse the exact amount of beet puree with the buttermilk until completely combined and smooth. Refrigerate the mixture to chill thoroughly before adding to the flour- for up to a day.
A Few Beet Biscuit Tips
The trick to creating light and flaky biscuits is to only handle the dough as much as necessary, just enough to bring everything together. Overworked dough becomes dense and tough.
I use a dough blender to cut in the chilled and diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting. If you absolutely have to take a break after adding the butter, stick the dough in the refrigerator to keep the butter cold.
If the dough just won’t come together and is still too crumbly after lightly kneading, add an extra splash of buttermilk (only do this if absolutely necessary). Add a little more flour if it is too wet to handle.
If cutting into squares, use a sharp knife. If cutting out circles, press the round cutter straight down. Don’t twist. Twisting the dough will seal it and keep the biscuits from rising. If making the Beet Biscuits for Valentine’s Day, a heart-shaped cutter would also be fun.
Take care when working with beets. 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 and an apron to protect fabric.
Looking for more biscuit recipes?
Try my:
Beet Biscuits Recipe
Adapted from Sew You Think You Can Cook
Beet Biscuits
Ingredients
- 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
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.
lk529
The color you achieved is beautiful! I hope you all have a wonderful Valentine’s Day.
Tara
Thanks for the recipe! Happy Valentine’s Day!