Wednesday, January 16, 2013

Beet Biscuits

January 16, 2013

Beet Biscuits!

These biscuits add some color, variety, and personality to your biscuits!

Start by pre-heating the oven to 400 degrees, and line a baking sheet with parchment paper ( a special paper used in baking to replace greasing). If you don't have parchment paper, just grease your pan with butter or a non-dairy alternative.


3 1/2 cups of all purpose flour
1 tsp salt
1 1/2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp sugar
4 oz cold butter
1 1/2 cup total liquid, buttermilk and beet puree together. Roughly around 3/4 C of puree, and 3/4 C of buttermilk. 
Red beets, about 1 medium/large size
~2 cups Apple juice, or enough to cover beets

~First, make your beet puree. Cook the beets in some apple juice until soft, peel the skin off, and puree in a blender or food processor. Set aside for later.

~Next, start on your dough. You can shake up your butter first in a jar or can to break it up into smaller pieces. Then, add all of your dry ingredients and the butter in your mixing bowl, and mix until the dough is the consistency of cornmeal (a little coarse and lumpy). Don't over mix your biscuits! The dough should not be smooth, or creamy.

~Add the buttermilk and mix until just it is just incorporated into the mixture. Then pour in your puree into the dough until you reach desired color, or consistency (about 3/4 cup). If you add less puree, be sure to substitute with more buttermilk. Overall, you need about 1 1/3 cup of total liquid.

~ Roll out your dough on a floured surface, to about 1 inch thickness, cut into rounds and place on baking sheet.

~Bake at 400 degrees until the peaks of the dough turn golden brown.


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