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Easy Fluffy Beet Biscuits with Honey Butter

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These tender, rose-colored biscuits are made with roasted beets for natural sweetness and a stunning color. Perfect with honey butter, they’re a unique and delicious addition to any brunch or dinner table.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 tablespoon baking powder (14g)
  • 1 teaspoon salt (6g)
  • 1 tablespoon granulated sugar (12g)
  • 1/2 cup cold unsalted butter (113g), cut into small cubes
  • 1 cup roasted beets (about 2 medium beets, 180g), finely grated
  • 3/4 cup cold buttermilk (180ml)
  • 1/2 cup unsalted butter (113g), softened
  • 3 tablespoons honey (60ml)
  • Pinch of sea salt (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
  2. Prepare the beets: If using roasted beets, peel them with your fingers (the skin should slip right off). Grate them finely using a box grater or food processor. You should have about 1 cup of grated beets. Place them in a clean kitchen towel and squeeze out any excess moisture—this is crucial for fluffy biscuits.
  3. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
  4. Cut in the butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
  5. Add the grated beets: Toss the grated beets into the flour-butter mixture. Use your fingers or a fork to gently coat the beets with flour.
  6. Add the buttermilk: Pour the cold buttermilk over the mixture. Stir gently with a fork until the dough just comes together. It will look shaggy and a little messy.
  7. Bring the dough together: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a rough rectangle about 1 inch thick. Don’t knead it.
  8. Fold for layers (optional but recommended): Fold the dough in half, then gently pat it back to 1-inch thickness. Repeat this 2-3 times.
  9. Cut the biscuits: Using a 2.5-inch biscuit cutter, cut straight down without twisting. Dip the cutter in flour between cuts to prevent sticking. Re-roll scraps once and cut again.
  10. Arrange on the baking sheet: Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
  11. Bake: Bake for 12-15 minutes, until the biscuits are puffed up and golden on top. The bottoms should be lightly browned.
  12. Make the honey butter: While the biscuits bake, combine the softened butter, honey, and a pinch of salt in a small bowl. Stir until smooth and creamy.
  13. Finish and serve: Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes. Brush the tops with a little melted butter if you want extra shine. Serve warm with a generous dollop of honey butter.

Notes

Keep everything cold for flaky biscuits. Don’t skip squeezing the beets to remove excess moisture. Use a sharp cutter and handle the dough gently. Bake immediately after cutting.

Nutrition

Keywords: beet biscuits, honey butter, vegetable biscuits, easy biscuits, fluffy biscuits, roasted beets, homemade biscuits

Find it online: https://emacrave.com/easy-fluffy-beet-biscuits-with-honey-butter/