Email this recipe to a Friend!

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

include a photo
include a photo

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.


  1. Quyen Not Specified Not Specified

    Yum! Maybe I can get my husband to eat beets with this recipe!

  2. dc Not Specified Not Specified

    Don’t mess with cheese biscuits!!! They are pretty tho’! I hope I can resist!!! Nope….already told siri I need beets…..

  3. Belinda @themoonblushbaker Not Specified Not Specified

    I love the colour here! I never tried beets in bread before, But I think I am going to have to start!

  4. Bex Not Specified Not Specified

    I am pretty heavily addicted to cheese scones, especially in autumn/winter- and these biscuits look delicious. But nope, I just can’t get past the fact that they rhyme with cheesy feet!

  5. Christiane ~ Taking On Magazines Not Specified Not Specified

    How cool are those! They look so bright and fresh, but that earthy flavor would be fantastic.

  6. tahnycooks Not Specified Not Specified

    THESE ARE STELLAR!! I cant wait to try these and see peoples face when I pull them out of the oven.

  7. Eileen Not Specified Not Specified

    This may be what I have to do with the half bunch of golden beets hanging around in our crisper! NOM.

  8. SuperCutePetContest Not Specified Not Specified

    These look ah-may-zing! I’ve never cooked beets and I don’t think I’ve ever eaten beets… I just might have to make these!

  9. Sarah Crowder (punctuated. with food) Not Specified Not Specified

    I’m a little scared but also a little curious…

  10. Tieghan Not Specified Not Specified

    I need to get on the beet bandwagon! I still have never had one! I would say biscuits would be a good place to start!

  11. Gerry @ Foodness Gracious Not Specified Not Specified

    Umm, this is genius… :)

  12. Tammela Not Specified Not Specified

    These are such a comical color! But sound delicious – I love beets. If comté cheese can’t be found, what would you recommend as a substitute?

  13. Maura - YLT Not Specified Not Specified

    Looks so fancy! In Holland fall started allready for like 3 weeks with rain and windy days, so this recipe is very welcome :)

  14. Andj Not Specified Not Specified

    These look crazy delicious and also SO CUTE. Great idea putting beets into biscuits I love it :-)

  15. Andie Not Specified Not Specified

    These? Amazing. Easy to make and I simply cannot stop eating them!!

  16. Renata Not Specified Not Specified

    Love your blog! Such beautiful gif.s! Congrats!

  17. Leah Not Specified Not Specified

    I LOVE beets and I love the colorful presentation of these biscuits! They would look incredible on the table for the holidays!

  18. Erin @ MyRecipes Not Specified Not Specified

    This recipe may change my stance on beets! I’ve been trying to find a way to trick myself into liking them more.

  19. Nicole Not Specified Not Specified

    I’m already embarrassed to ask the question before I’m typing it, but I wonder: can I use canned beets in the puree instead of roasting them?? I want to try to make these biscuits tonight, don’t have fresh beets but I have some canned. I love roasting beets when I have them on hand, and have the time – but today I have to be honest… “Ain’t nobody got time for that.”

  20. PINGBACK: food beauty. | Rhea eats.

  21. Diane Not Specified Not Specified

    Really good, had 2 for breakfast yesterday….

    found your blog last week and love everything about it, pictures, recipes, everything!

  22. Jacqui Not Specified Not Specified

    These look so yummy! I would have never thought about adding beets.

Leave a Reply

Your email address will not be published. Required fields are marked *