Okay so I've been on a beet Spree. A lady at work bought me a bag full of beets the size of cabbages. Ive been eating them cold, I've been eating them hott, mashed, and more. So i started to think what I could make with them. Ive Done Beet muffins before. Brownies... Then I remembered Once I made sweet potato/yam Biscuits. Super Moist and so Yummy.So i though I would substitute the Yam for beets! Yum!
- 1 Cup Cups cooked and pureed beets
- 1/4 cup buttermilk*
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons sugar
- 8 tablespoons butter or margarine
- Whisk the puree and buttermilk together and refrigerate.
- Preheat oven to 450 degrees, and place rack in the center of the oven. In a medium mixing bowl sift together the dry ingredients. Using a pastry knife or two knives cut in the butter until the size of small peas. Place the bowl in the refrigerator** until putter is hard, approx. 10 minutes.
- Take bowl out of the refrigerator and scrape beet puree into the flour mixture. Stir with a wooden spoon until the dough just comes together, it will be very sticky and moist, and there should be whole pieces of butter visible.
- Turn dough out onto a well-floured surface. Knead about 10-15 times, until smooth, incorporating enough flour so that the dough no longer sticks. Pat dough out to 1/2 inch think round and cut using a biscuit cutter (I use a water glass). Continue until all dough is used. Place dough on an ungreased cookie sheet or in a round cake pan (for softer sides). Bake for 15 minutes, or until cooked through. Remove from the oven and let sit for a few minutes. Serve warm, butter optional.
|Amount Per Serving||%DV|
|Serving Size 38g|
|Recipe makes 14 servings|
|Calories from Fat 60||46%|
|Total Fat 6.81g||9%|
|Saturated Fat 4.22g||17%|
|Trans Fat 0.0g|
|Total Carbs 15.06g||4%|
|Dietary Fiber 0.7g||2%|