Roasted Beet Biscuits

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Roasted Beet Biscuits are an unexpected treat — serve them with hearty soups and stews and prepare to get compliments!

I loved the Sweet Potato Biscuits I made recently, and I thought it would be fun to see if I could capture the color and flavor of beets in a biscuit as well.  I’d never seen it done before, and I wasn’t sure I could pull it off, but I think I did!

There are a few things to keep in mind when making these biscuits.  Your beets should be roasted until they are completely soft, and you should puree them thoroughly, so they are as smooth and lump free as possible.  For me this meant running my small food processor a little longer than usual, and scraping down the sides several times.  A food mill would be perfect for this.  You will want to knead the dough briefly to work the beet puree though the dough so that your biscuits have as uniform a color as possible.  This is tricky because you never want to over-work biscuit dough or it will get tough as you develop the gluten in the wheat.

These are worth making just for that color alone, don’t you think?

Serve these striking scarlet biscuits with fall soups and stews, or alongside roasted meats and poultry.

Roasted Beet Biscuits
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Yield: makes 6 biscuits


  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup (1 stick) unsalted butter, cold and cut in pieces
  • 1/2 cup cold buttermilk (plus a little more if necessary)
  • 1/2 cup beet puree (roast your beets in a 400 degree oven until soft, then peel and puree.)


  1. Set oven to 425F
  2. Put the flour, baking powder, salt and sugar in the bowl of a food processor and whiz briefly to combine.
  3. Pulse in the butter, about 10-15 pulses to break it up and evenly distribute it through the flour. The mix will be coarsely crumbly.
  4. Whisk together the buttermilk and beets and then add to the dry ingredients, while pulsing the machine. If necessary, add a little more buttermilk to insure that the dough comes together. Don’t over-process.
  5. Turn the wet dough out onto a floured board and knead a couple of times to blend the beet color through the dough.
  6. Pat the dough into an thick 8 inch round and cut 4 biscuits. Reform the dough gently and cut 2 more.
  7. Place the biscuits on a silpat or parchment lined baking sheet. Put the whole pan in the freezer for about 20 minutes while you clean up. If you pan can’t fit in the freezer, put it in the refrigerator.
  8. Bake the biscuits for about 15-18 minutes, until risen and done inside.
  9. Cool on a rack, or eat hot.


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Leave a Reply


  • Reply
    February 7, 2018 at 2:06 am

    Frequent follower of this blog but had not seen this post since it was from a while back. I’m so glad I found it! Not only are these biscuits beautiful but they sound delicious.

  • Reply
    October 4, 2017 at 7:47 pm

    Hi! I am eager to try these. Any substitutes available for the buttermilk for those who are dairy sensitive please? Thanks!

    • Reply
      October 4, 2017 at 8:46 pm

      You might try coconut milk, Kat.

  • Reply
    August 8, 2015 at 11:32 am

    I just love these! They are gorgeous and I have some roasted beets just chilling. After looking at all your beet recipes, I don’t have enough though to make biscuits and the beet and orange salad tonight. The beet and tomatoe soup sounds really good also!

  • Reply
    Anita Schecter
    April 3, 2015 at 10:01 am

    OMG this is so totally going to happen in my kitchen. I love beets anyway but this color is out of control! :)

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