Description
These vibrant Beet Biscuits are a delightful twist on traditional biscuits, combining the natural sweetness and earthy flavor of beet puree with a tender, buttery biscuit base. Perfect as a colorful snack or a unique accompaniment to your meal, they bake up soft and slightly sweet with a beautiful pink hue, making them as visually appealing as they are delicious.
Ingredients
Scale
Beet Biscuit Ingredients
- 1 cup beet puree
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking of the biscuits.
- Mix beet puree with sugar and butter: In a medium bowl, combine 1 cup beet puree, 1/2 cup sugar, and 1/4 cup softened butter. Stir until the mixture is smooth and well incorporated.
- Add the egg: Crack 1 egg into the bowl and mix thoroughly to blend it evenly into the beet mixture, ensuring a consistent texture.
- Whisk dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt to evenly distribute the leavening and seasoning.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the bowl with the beet mixture. Stir gently until just combined to form a soft dough without overmixing.
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Form biscuits: Drop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly to allow room for rising.
- Bake the biscuits: Place the baking sheet in the oven and bake for 12-15 minutes, or until the biscuits are set and lightly firm to the touch.
- Cool before serving: Remove the biscuits from the oven and allow them to cool on the baking sheet for a few minutes before serving to let them set perfectly.
Notes
- For a nuttier flavor, consider adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
- These biscuits are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Make sure the beet puree is smooth to avoid lumps in the dough.
- To make beet puree, roast or steam beets until tender then blend until smooth.
- For a vegan version, substitute the butter with coconut oil or vegan margarine and replace the egg with a flax egg.
