These biscuits are not dyed with food coloring. That beautiful pink color comes from pureed beets. Serve these with your next dinner or even breakfast!
This month for Secret Recipe Club I picked a recipe from Lauren’s blog Sew You Think You Can Cook. She and I have been in several cooking groups together including Brunch Week, Hot Summer Eats, 10 Days of Tailgate, Pi Day, and even Cupcake Day. It was during 10 Days of Tailgate that I discovered that we may have difficulty being friends during football season as she is an Auburn alum and her dad went to *ichigan. No that “*” is not a typo, I am just bleeping out a bad word because as you know I am a proud Ohio State alum! Oddly enough she too also lives in Ohio! Either I completely forgot or I somehow never knew this information. Lots of great bloggers in this state, I’m telling you.
While flipping through her recipes I originally set out to make something festive, such as pork with spiced apples or pretzel caramel bread pudding, but instead went with these beet biscuits because ever since I made the Beetza I’ve been dabbling with it more. And I happened to have some leftover canned beets after making beet hummus and decided this recipe was a great way to put them to use. I couldn’t really taste the beets in the biscuits but I am not entirely sure that is a bad thing haha! But the biscuits were a very pretty pink color and turned out tender and wonderful. I am dreaming of homemade biscuits and gravy now. Wouldn’t that be a fun colorful way to start the day!?
P.S. Lauren also has a post for cute and easy Halloween house decor. I may need to steal some of her ideas.
Two years ago: Sea Salt Pumpkin Peanut Butter Cups
Makes 9 biscuits
2 oz. canned whole beets, drained and rinsed
1/2 cup milk
1-1/2 cup all-purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
6 Tbsp cold unsalted butter, cubed
- Preheat oven to 425 degrees F. Line a baking sheet with a silicone baking mat, parchment paper, or lightly grease and set aside.
- Place beets and a few tablespoons of the milk in a food processor. Puree until fairly smooth smooth.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold cubed butter (with two knives of a pastry blender) until it resembles coarse sand.
- Fold the pureed beet and remaining milk into the flour mixture.
- Knead dough on a floured surface a few times, adding extra flour if needed. Shape into a 1/2″ thick square, cut into 9 square biscuits and place on prepared baking sheet.
- Bake 12-14 minutes or until lightly golden on top and firm to the touch.
- Serve warm.
Source: Adapted slightly from Sew You Think You Can Cook.