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.
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.
23 Comments
Cathy
August 8, 2015 at 11:32 amI 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!
Anita Schecter
April 3, 2015 at 10:01 amOMG this is so totally going to happen in my kitchen. I love beets anyway but this color is out of control! :)
Sadye
June 25, 2014 at 1:28 pmJust made these today — yum! Great work!
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Lucy Hill
October 29, 2012 at 7:34 amI didn’t see this coming…haha. Incredible! :)
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Yasmeen
October 28, 2012 at 12:51 pmhow gorgeous! stunning color.
Yasmeen
October 28, 2012 at 12:50 pmhow gorgeous! stunning color.
l o v e l y t h i n g s
October 28, 2012 at 12:33 amSue,
These are gorgeous! I can’t believe the color…fuschia is my favorite color. Reading your first sentence made me realize I have some catching up to do…I had no idea about Wisconsin.
xo
annie
Mary
October 25, 2012 at 5:38 amDang, those are the coolest colored biscuits ever. I bet they were delicious! I love the colors in all of your beet recipes. The roasted beet salad is gorgeous!
Rebecca Subbiah
October 24, 2012 at 4:25 pmwow what a fun idea and love the color
Hungry Dog
October 24, 2012 at 2:50 pmWow, these are are SO beautiful! Enjoy your trip!
curiouscuisiniere
October 24, 2012 at 2:27 pmFantastic color! Enjoy Madison. Of course have some cheese, but don’t forget local beer and cranberries!
The Café Sucré Farine
October 23, 2012 at 8:41 pmSue these are too pretty to eat. But I bet they tasted really good, wow, what a fun experiment! They would be so fun for a “girls” lunch with a potato soup and a fun salad, YUM!
Madison is my old stomping grounds, have fun, eat lots of cheese, it’s the best there!
Stephanie
October 23, 2012 at 11:37 pmBEEEAUTIFUL!
nichole
October 23, 2012 at 6:00 pmHi! Found your post while poking around looking for Madison food news. I love beets – usually pickled – but this looks like a fun recipe. The biscuits are so pretty! Wonder how golden beets would do in this.
Sue/the view from great island
October 23, 2012 at 8:14 pmHi Nichole—you could use golden beets for sure, but they don’t have the strong color properties of red beets, so you would get a subtle golden color, I imagine. Madison is awesome!
Averie @ Averie Cooks
October 23, 2012 at 5:19 pmI love beets and now THESE are the perfect color biscuit – the most naturally magenta colored biscuit I’ve ever seen. Who needs red dye #40 when you have beets :) Seriously they look delish!
Tricia @ saving room for dessert
October 23, 2012 at 5:14 pmThose are some beautiful biscuits! How interesting and creative! You got da beet!
Ocean Breezes and Country Sneezes
October 23, 2012 at 4:44 pmHow beautiful are those beet biscuits! I’d love one with a bowl of soup or a salad! Mmm, mmm, good!
Heather Schmitt-Gonzalez
October 23, 2012 at 2:54 pmFANTASTIC color – I love these. Great idea, Sue.