1/2cup1 stick unsalted butter, cold and cut in pieces
1/2cupcold buttermilkplus a little more if necessary
1/2cupbeet pureeroast 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.
https://theviewfromgreatisland.com/roasted-beet-biscuits/ October 23, 2012