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
- 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.
- 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.
Questions and Reviews
wow what a fun idea and love the color
Wow, these are are SO beautiful! Enjoy your trip!
Fantastic color! Enjoy Madison. Of course have some cheese, but don’t forget local beer and cranberries!
Sue 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!
Hi! 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.
Hi 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!
I 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!
Those are some beautiful biscuits! How interesting and creative! You got da beet!
How beautiful are those beet biscuits! I’d love one with a bowl of soup or a salad! Mmm, mmm, good!
FANTASTIC color – I love these. Great idea, Sue.