Beet Biscuits

by Erin

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!

Beet Biscuits 1

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.

Beet Biscuits 2

Two years ago: Sea Salt Pumpkin Peanut Butter Cups

Four years ago: Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple


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


  1. Preheat oven to 425 degrees F. Line a baking sheet with a silicone baking mat, parchment paper, or lightly grease and set aside.
  2. Place beets and a few tablespoons of the milk in a food processor. Puree until fairly smooth smooth.
  3. 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.
  4. Fold the pureed beet and remaining milk into the flour mixture.
  5. 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.
  6. Bake 12-14 minutes or until lightly golden on top and firm to the touch.
  7. Serve warm.

Source: Adapted slightly from Sew You Think You Can Cook.


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Tara October 30, 2015 - 8:10 pm

Beautiful biscuits! I have made these from Lauren’s blog too!

Kate October 28, 2015 - 7:09 pm

I read this as “beef” biscuits which sounded so completely disgusting! Beets are much better and very pretty :)

spiffycookie October 28, 2015 - 7:42 pm

Haha oh no that would be no good. Unless they were steams rolls stuffed with Asian BBQ of course.

Jess @ Flying on Jess Fuel October 28, 2015 - 3:49 pm

Ahhh! These are SOOO pretty! I love the color. :) I’m thinking heart shaped ones for Valentines!

spiffycookie October 28, 2015 - 9:24 pm

What a cute idea!

Emily @ Life on Food October 28, 2015 - 2:23 pm

And here I though you did the beet biscuits for the red at Ohio State. They look super fun but I am much more into them knowing they aren’t very beet flavored. Happy Belated Reveal Day!

spiffycookie October 28, 2015 - 2:54 pm

Haha I like the way you think! But no, if they had been deeper colored I may have been able to pass them for the red of Ohio State but they are just a bit too pink this time. And yes I too was actually happy that they didn’t taste like beets! Not that I don’t enjoy it as I have an obsession with beet hummus, but for biscuits I prefer them this way.

Asiya @ Chocolate & Chillies October 27, 2015 - 9:43 pm

Gorgeous colour on these biscuits! Great SRC pick!

Amy (Savory Moments) October 27, 2015 - 5:09 pm

These look so fun! I love this idea!

CakeSpy October 27, 2015 - 9:55 am

Well, let’s see. I love biscuits. I love pink. I Love beets. This is a winner, in my book.

Karen @ Karen's Kitchen Stories October 27, 2015 - 12:49 am

Very cute!!! Love the pink!

Haley October 26, 2015 - 10:49 pm


spiffycookie October 27, 2015 - 7:28 am

Heck yea I did!

Christine October 26, 2015 - 10:05 pm

These are so pretty! I think the would be perfect for Easter with that lovely pastel colour… Great SRC pick! :)

Sues October 26, 2015 - 9:47 pm

I am obsessed with these!! My husband hates beets, but I feel like these would go perfectly with a Valentine’s Day meal :) Maybe I can change his mind!

spiffycookie October 27, 2015 - 7:29 am

You could totally change his mind because they really don’t even taste like beets!

Sue Lau October 26, 2015 - 9:08 pm

Such an astonishing color! I need to try these.

Nicole October 26, 2015 - 4:21 pm

Those beet-scuits are so cute! I love the color, which would be good for anything breast cancer awareness-related this month.

spiffycookie October 27, 2015 - 7:31 am

Beet-scuits!? Love it!

Amy @ fearless homemaker October 26, 2015 - 4:09 pm

Oh, these turned out beautiful! My daughter loves biscuits (don’t we all) and would go totally bananas for a pink version — will definitely have to try these!

Lauren @ Sew You Think You Can Cook October 26, 2015 - 11:45 am

Your biscuits turned out beautifully! Thanks for the nice words even during football season. ;)

spiffycookie October 26, 2015 - 1:29 pm

Haha! And thanks ;-)

Wendy, A Day in the Life on the Farm October 26, 2015 - 11:44 am

They are beautiful. Wouldn’t they be a nice addition to a soup and bread baby girl shower luncheon?

SallyBR October 26, 2015 - 10:52 am

Oh, these are simply adorable! What a wonderful color….

I bet I could even make my husband, the beet-hater, go for these!

Great post!


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