Cheesy Beet Biscuits Beets for our Cheesy Beet Biscuits recipe Cheesy Beet Biscuits pre bake Cheesy Beet Biscuits Cheesy Beet Biscuits with dripping butter

Hi Guys! Fall is finally here!!! We’re starting this season off right with cozy biscuits…cheesy beet biscuits to be exact! I love coloring foods with beets, it’s so easy, natural and the results are always so stunning. You can taste a slight earthiness to these biscuits, but the buttery, flaky, cheesy goodness of the comte cheese is the predominant flavor.

I’ve been on a pretty crazy job this last week and things aren’t really going to slow down for me anytime soon. I can’t complain though…although I do long for a night where I get more than 3 hours of sleep, but in the end it’ll all be worth it! When I’m feeling highly stressed, like right now, it’s so funny how something as simple as a warm and delicious biscuit can turn your whole day around. You know those stress balls people squeeze in their hands? Well these are my stress biscuits. **Eat one every 4 to 6 hours or as needed to reduce stress and satisfy hunger pangs….then thank me later. ;) Enjoy! xx, Jenny

Cheesy Beet Biscuits
Makes 10-12

2 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup cold unsalted butter, cubed
1 cup shredded comtè cheese
1/3 cup buttermilk
1/3 cup roasted red beet puree (instructions to follow)

1. Preheat oven to 425˚F.
2. Combine flour, baking powder, baking soda, and salt in a mixing bowl and whisk together.
3. Add butter and cut into mixture until a coarse, mealy texture forms.
4.Fold in cheese, beet puree and buttermilk until just combined, the puree color has evenly distributed throughout the dough and no dry spots remain.
5.Turn dough onto a lightly floured surface and fold 3 to 4 times, then gently press dough until 3/4” thick.
6. Using a 2 1/2 inch circle cutter, cut rounds out of dough and place onto a parchment lined baking sheet, about 1 inch apart.
7. Gently push scraps together and form more biscuits. Add to baking sheet and bake for 15 to 17 minutes.
8. Remove from oven and allow to cool, about 5 minutes, before serving.

**For Roasted Red Beet Puree: Preheat oven to 400˚F. Place 2 clean beets atop a sheet of foil and drizzle with extra virgin olive oil and sprinkle of salt and pepper. Wrap beets tightly and place directly onto the center oven rack and roast for 40 to 45 minutes or until fork tender. Allow beets to cool before peeling and pureeing in a food processor until smooth.