Roasted Beet Biscuits

If you want to add more lacto ovo vegetarian recipes to your recipe box, Roasted Beet Biscuits might be a recipe you should try. This recipe serves 6. One serving contains 309 calories, 5g of protein, and 16g of fat. For 34 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 106 foodies and cooks. It works well as a very reasonably priced side dish. This recipe from The View from Great Island requires unsalted butter, baking powder, beet, and salt. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is not so super. Similar recipes are Roasted Beet Frittata with Beet Greens, Shallots, and Goat Cheese, Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula, and Roasted Beet Salad.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Set oven to 425FPut the flour, baking powder, salt and sugar in the bowl of a food processor and whiz briefly to combine.Pulse in the butter, about 10-15 pulses to break it up and evenly distribute it through the flour. The mix will be coarsely crumbly.Whisk together the buttermilk and beets and then add to the dry ingredients, while pulsing the machine. If necessary, add a little more buttermilk to insure that the dough comes together. Don’t over-process.Turn the wet dough out onto a floured board and knead a couple of times to blend the beet color through the dough.Pat the dough into an thick 8 inch round and cut 4 biscuits. Reform the dough gently and cut 2 more.Place the biscuits on a silpat or parchment lined baking sheet. Put the whole pan in the freezer for about 20 minutes while you clean up. If you pan can’t fit in the freezer, put it in the refrigerator.Bake the biscuits for about 15-18 minutes, until risen and done inside.Cool on a rack, or eat hot.

 

Step by step:

1. Set oven to 425F

2. Put the flour, baking powder, salt and sugar in the bowl of a food processor and whiz briefly to combine.Pulse in the butter, about 10-15 pulses to break it up and evenly distribute it through the flour. The mix will be coarsely crumbly.

3. Whisk together the buttermilk and beets and then add to the dry ingredients, while pulsing the machine. If necessary, add a little more buttermilk to insure that the dough comes together. Don’t over-process.Turn the wet dough out onto a floured board and knead a couple of times to blend the beet color through the dough.Pat the dough into an thick 8 inch round and cut 4 biscuits. Reform the dough gently and cut 2 more.

4. Place the biscuits on a silpat or parchment lined baking sheet.

5. Put the whole pan in the freezer for about 20 minutes while you clean up. If you pan can’t fit in the freezer, put it in the refrigerator.

6. Bake the biscuits for about 15-18 minutes, until risen and done inside.Cool on a rack, or eat hot.

Nutrition Information:

covered percent of daily need