Provider Farm

From our fields, for your family

Beet Biscuits

  • 3 small beets, boiled until tender, skins removed and quartered
  • 1/4 cup buttermilk
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 8 tbs cold, unsalted butter, cut into small cubes

Place a rack in the center of the oven and preheat to 500 degrees.
In a food processor, puree the beets (should make about 1 cup). Transfer to a bowl. Whisk in the buttermilk.
Stir the dry ingredients into a medium mixing bowl. Cut in the butter unitl the largest pieces are the size of peas. Place in the freezer or refrigerator until the butter is hard, about 10-15 minutes.
Scrape the puree into the flour/butter mixture and stir with a wooden spoon just until the dough comes together around the spoon. This will be a very moist, sticky dough; there should be pieces of butter visible. Turn dough out onto well floured surface. Knead about 10 times, incorporating flour so the dough no longer sticks to hands. Keep board well floured. Pat dough out to 1/2 inch thick. Use a biscuit cutter or drinking glass to cut 2-inch rounds. Place on an un-greased air-cushioned cookie sheet or heavy baking sheet, preferably black. Bake 9 to 11 minutes, or until cooked through. Let sit for a few minutes, then serve.

From Vegetable Love by Barbara Kafka