Roasted Beet Biscuits

Name: Roasted Beet Biscuits
Yield: makes 6 biscuits
Ingredients: 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.)

Posted on October 23, 2012

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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

Yield: makes 6 biscuits

Ingredients

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.)

Instructions

Set oven to 425F
Put the flour, baking powder, salt and sugar in the bowl of a food processor and whiz briefly to combine.
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.
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.
Turn the wet dough out onto a floured board and knead a couple of times to blend the beet color through the dough.
Pat the dough into an thick 8 inch round and cut 4 biscuits. Reform the dough gently and cut 2 more.
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.
Bake the biscuits for about 15-18 minutes, until risen and done inside.
Cool on a rack, or eat hot.

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

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Sue

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