These Beet Biscuits are a beautiful twist on classic buttermilk biscuits. Light, flaky, and buttery, they get their vibrant pink hue from pureed beets—making them as stunning as they are delicious. Whether I’m baking them for brunch, Valentine’s Day, or just to brighten the breakfast table, these biscuits always impress.
Why You’ll Love This Recipe
I love how these biscuits offer both style and substance. The beets add natural color, a subtle earthiness, and moisture, while the cold butter and buttermilk ensure a tender, flaky texture. They’re perfect straight from the oven, and I often serve them with honey butter, goat cheese, or a simple drizzle of maple syrup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6.5 ounces (185 grams) pureed beets (about 1 scant cup)
- ½ cup (120 ml) buttermilk, plus more for brushing
- 3 cups (375 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- 1 ½ teaspoons salt
- 10 tablespoons (140 grams) unsalted butter, chilled and diced
Directions
- I blend the pureed beets and buttermilk in a food processor until smooth, then transfer the mixture to a bowl and refrigerate it until I’m ready to use it (or up to a day in advance).
- I preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment paper or light grease.
- In a large bowl, I mix the flour, sugar, baking powder, and salt.
- I cut in the cold diced butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs with pea-sized pieces.
- I make a well in the center and pour in the beet-buttermilk mixture, stirring gently just until the dough comes together.
- If it’s too dry, I add more buttermilk a splash at a time. If it’s too wet, I sprinkle in a little extra flour.
- On a floured surface, I pat the dough into a ¾-inch thick rectangle, flouring the top only if needed to prevent sticking.
- I cut the dough into 9 equal squares or use a 2½-inch round cutter to get 8–10 round biscuits (I make sure not to twist the cutter).
- I place the biscuits about 1–2 inches apart on the baking sheet and brush the tops with buttermilk.
- I bake them for 13–15 minutes until the bottoms are golden and the layers look flaky.
Servings and timing
This recipe makes 9 biscuits.
Prep time: 15 minutes
Bake time: 15 minutes
Total time: 30 minutes
Storage/reheating
I enjoy these biscuits warm from the oven, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I pop them in a 350°F oven for about 5 minutes or microwave them for 15–20 seconds. They also freeze well—I just reheat them from frozen or thaw overnight before warming.
FAQs
Do the beets affect the flavor of the biscuits?
Only slightly. I notice a very mild earthiness, but the flavor is subtle and pairs beautifully with butter or honey.
Can I use canned or vacuum-packed beets?
Yes, I use cooked, unseasoned beets—canned or vacuum-packed—then puree them until smooth.
What if I don’t have buttermilk?
I make a substitute by mixing ½ cup of milk with 1½ teaspoons of lemon juice or vinegar and letting it sit for 5 minutes.
Can I make the dough ahead of time?
I prefer to bake the biscuits right after mixing, but I sometimes prepare the beet puree a day ahead to save time.
Do I need to chill the dough before baking?
It’s not necessary, but if the dough gets too warm, I chill the cut biscuits for 10 minutes before baking to help them rise better.
Can I make these gluten-free?
Yes, I substitute with a 1:1 gluten-free baking flour blend. The texture is a bit different but still tasty.
What’s the best way to serve these biscuits?
I love them with honey butter, goat cheese, or as a side to soups and salads.
Can I freeze the unbaked biscuits?
Yes, I freeze the cut biscuits on a tray, then transfer them to a freezer bag. I bake straight from frozen, adding a couple of extra minutes.
Why didn’t my biscuits rise properly?
I make sure my baking powder is fresh and avoid overmixing the dough to keep it tender and airy.
Do I need to use a food processor?
Only for blending the beets and buttermilk. If I use pre-pureed beets, I can skip that step and mix everything by hand.
Conclusion
These Beet Biscuits are one of my favorite ways to make breakfast or brunch a little more exciting. With their eye-catching color and buttery, tender texture, they’re as fun to look at as they are to eat. Whether for a special occasion or just a cozy weekend, I always enjoy baking—and devouring—these beautiful biscuits.
Print
Beet Biscuits
- Total Time: 30 minutes
- Yield: 9 biscuits
- Diet: Vegetarian
Description
These Beet Biscuits are tender, buttery, and naturally colored with pureed beets for a bold and beautiful twist on classic biscuits. The perfect beet breakfast idea for brunch or a festive, colorful table.
Ingredients
6.5 oz (185g) pureed beets
½ cup (120ml) buttermilk, plus more for brushing
3 cups (375g) all-purpose flour
2 tbsp (25g) granulated sugar
1 tbsp (12g) baking powder
1½ tsp salt
10 tbsp (140g) unsalted butter, chilled and diced
Instructions
Puree beets with buttermilk and chill.
Preheat oven to 425°F. Prep baking sheet.
Mix flour, sugar, baking powder, and salt.
Cut in butter until crumbly.
Add beet mixture and mix to form dough. Adjust texture with more flour or buttermilk.
Shape into ¾-inch thick dough. Cut into squares or rounds.
Place on baking sheet and brush tops.
Bake 13–15 minutes until golden. Serve warm.
Notes
Don’t overmix the dough to keep biscuits tender.
These are best served fresh and warm.
You can roast and puree fresh beets or use canned (drained) beets for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
