Beet and Cheese Biscuits

5 from 1 vote

We took Cheese Biscuits and added beets to give them an earthy taste and a beautiful pink color. The beet flavor is very mild in case you are worried. These Beet and Cheese Biscuits go well with anything! This recipe makes 10 biscuits.

Prep Time10

Cook Time17

Course: Side Dish

Cuisine: American

Servings:

Calories: 293kcal

Author: Teri & Jenny

Equipment

food processor

Ingredients

2 cups all purpose flour
2½ tsp baking powder
¼ tsp baking soda
1 tsp salt
¼ tsp black pepper
½ cup unsalted butter cold and cubed
1 cup shredded comtè cheese
⅓ cup buttermilk
⅓ cup roasted red beet puree

Instructions

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

Notes

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.

Nutrition