Beet Biscuits Recipe

I made beet biscuits so vibrantly pink they stop people mid-scroll and I never thought Beet Puree Recipes could look this chic.

I’m obsessed with these Beet Biscuits because they look like art and actually taste like something I’d steal for breakfast. I love how the beet puree stains the dough a wild magenta that makes plain buttered toast jealous.

I can’t resist that flaky layers, the cold unsalted butter bits that melt into tiny pockets. Recipes Using Canned Beets got me curious, and now I’m hooked on Beet Recipes Breakfast ideas that aren’t boring.

They feel a little messy, a little showy, and impossible to ignore. I eat one and remember why I keep making them.

and then I eat two.

Ingredients

• Flour gives the body and tender crumb you’ll tear apart at brunch.
• Baking powder makes the biscuits light and puffy, fluffy little clouds.
• Baking soda helps a bit of browning and keeps texture soft.
• Salt wakes up everything, it’s the quiet flavor booster you need.
• Sugar adds a touch of sweetness so the beets don’t dominate.
• Butter creates flaky layers and that buttery mouthfeel everyone loves.
• Beet puree brings bright color, earthy sweetness, and moist crumb.
• Buttermilk adds tang and reacts for lift, makes crumbs tender.
• Egg gives richness and helps bind, optional if you want sturdier dough.
• Plus melted butter brushed on top gives shine and soft crust.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 6 tablespoons (85 g) cold unsalted butter, cubed
• 1/2 cup (120 g) beet puree, cooked and strained if needed (about 2 medium roasted beets)
• 3/4 cup (180 ml) buttermilk, cold
• 1 large egg, lightly beaten (optional, for richer dough)
• 2 tablespoons melted butter for brushing (optional)

How to Make this

1. Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper or lightly flour it, set aside.

2. In a large bowl whisk together 2 cups (250 g) flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt and 2 tablespoons sugar so it’s all evenly mixed.

3. Cut 6 tablespoons (85 g) cold unsalted butter into the flour mixture until the biggest pieces are about pea sized; you can use a pastry cutter, two knives, or your fingers, but dont let the butter warm up.

4. Stir in 1/2 cup (120 g) beet puree until the mixture becomes coarse and blotchy, then add 3/4 cup (180 ml) cold buttermilk and the optional lightly beaten egg if using; fold gently with a fork or spatula until it just comes together, dont overmix.

5. Turn the dough onto a lightly floured surface and pat or roll gently to about 1 inch thick, press and fold once, then pat again to 1 inch; this gives flakier layers but dont keep handling it.

6. Use a 2 to 2 1/2 inch biscuit cutter or a floured glass to cut rounds straight down without twisting; re-shape scraps as little as possible, you should get about 8 to 10 biscuits.

7. Arrange biscuits close together on the prepared sheet if you want taller sides, or spaced apart for crispier edges, brush tops lightly with melted butter if you want extra richness and browning.

8. Bake in the preheated oven for 12 to 15 minutes, until the tops are risen and golden at the edges; ovens vary so start checking at 12 minutes.

9. Remove to a cooling rack, brush again with the remaining melted butter if desired, and serve warm; they are best the day they’re made but reheat gently in a 350 F oven for a few minutes.

Equipment Needed

1. Oven (preheated to 425 F / 220 C)
2. Baking sheet (lined with parchment paper or lightly floured)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Pastry cutter or two knives (or fork) for cutting butter
7. Rubber spatula or wooden spoon for folding
8. 2 to 2 1/2 inch biscuit cutter or a floured glass
9. Rolling pin or your hands for patting dough
10. Cooling rack

FAQ

Beet Biscuits Recipe Substitutions and Variations

• All purpose flour: swap for equal parts whole wheat pastry flour for nuttier flavor and better texture, or use a 1-to-1 gluten free baking blend if you need GF (results might be a bit crumblier).
• Cold unsalted butter: you can use cold vegetable shortening for taller flaky layers, or chilled coconut oil (solid) for a slight coconut note, but the coconut version browns faster so watch the oven.
• Beet puree: use pumpkin or sweet potato puree for similar moisture and color variation, or steamed carrot puree if you want a milder, sweeter bite.
• Buttermilk: make your own by stirring 1 tablespoon lemon juice or white vinegar into 3/4 cup milk and let sit 5 minutes, or use plain yogurt thinned with a little milk to match the 3/4 cup volume.

Pro Tips

1. Keep the butter really cold, like fridge cold, and work fast; if it softens too much the biscuits will be dense not flaky. Chill the dough for 10 minutes if your kitchen is warm.

2. Don’t overmix when you add the beet puree and buttermilk, fold until it just holds together; overworking makes tough biscuits, and you’ll lose the little flaky pockets.

3. When cutting rounds press straight down and lift straight up, dont twist the cutter or you’ll seal the edges and they won’t rise as well; place the rounds close together on the sheet for taller sides.

4. Roast the beets ahead and strain or blend them smooth so you dont get big chunks in the dough; if the puree seems watery, squeeze a bit out with a cheesecloth or reduce it in a small saucepan so it doesnt throw off the flour ratio.