Roasted Beet Biscuits Recipe

Roasted Beet Biscuits Recipe: Be prepared to receive accolades when you serve Roasted Beet Biscuits with hearty soups and stews. These biscuits are an unexpected treat that will be enjoyed by many.

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Roasted Beet Biscuits Recipe

When it comes to creating these biscuits, there are a few things that you need to keep in mind. It is recommended that you roast your beets until they are completely tender, and then you should purée them well so that they are as lump-free and smooth as possible. To do this, I had to run my little food processor for a slightly longer period of time than usual and scrape along the sides of the machine multiple times. It would be ideal to use a food mill for this purpose. In order to ensure that your biscuits have a hue that is as consistent as possible, you will want to give the dough a little kneading in order to incorporate the beet puree into the dough. It is important to avoid overworking the biscuit dough because doing so will lead it to become tough as the gluten in the wheat develops. This is a challenging situation.


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


  • Put the oven at 425 degrees Fahrenheit.
  • Combine the flour, baking powder, salt, and sugar by placing them in the bowl of a food processor and whizzing them together for a short period of time.
  • To break up the butter and ensure that it is distributed evenly throughout the flour, pulse it in for around ten to fifteen pulses. To a large extent, the mixture will be crumbly.
  • First, combine the buttermilk and beets by whisking them together, and then add them to the dry ingredients while the machine is being pulsed. In order to ensure that the dough is able to come together, you may need to add a little bit additional buttermilk. Don’t overthink the steps.
  • While the dough is still wet, transfer it to a board that has been dusted with flour and knead it a few times to include the beetroot color throughout the dough.
  • Form the dough into a thick round of eight inches in diameter, and then cut it into four biscuits. In a gentle manner, reform the dough, and cut two more.
  • Put the biscuits on a baking sheet that has been lined with parchment paper or a silpat. When you are finished cleaning up, place the entire pan in the freezer for around twenty minutes. You should put your pan in the refrigerator if it is too large to fit in the freezer.
  • It should take approximately 15 to 18 minutes for the biscuits to rise and become done on the inside.
  • Serve hot or allow to cool on a rack.

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