Beet Biscuits
These are denser than regular biscuits and not as high. Serve with cream cheese.
3 small beets, boiled until tender, skins removed, and quartered
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter, cut into small cubes
In a food processor, puree the beets; there should be 1 cup beet puree. Transfer to a bowl. Whisk in the buttermilk. Place a rack in the center of the oven, heat to 500 degrees F.
Sift the dry ingredients into a medium mixing bowl. Cut in the butter until the largest pieces are the size of small peas. Place in the freezer or refrigerator until the butter is hard, 10 to 15 minutes.
Scrape the puree into the flour mixture and stir with a wooden spoon just until the dough comes together around the spoon. This will be a very moist, sticky dough; there should still be whole pieces of butter visible in the dough. Turn dough out onto a well-floured surface. Knead about 10 times, incorporating enough flour so the dough no longer sticks to hands. Keep the board well-floured. Pat the dough out 1/2-inch thick. Using a biscuit cutter or a glass, cut into 2-inch rounds. Place on an un-greased air-cushioned cookie sheet or heavy baking sheet, preferably black. Bake 9 to 11 minutes, or until cooked through. Let sit for a few minutes, then serve.
Makes 16 biscuits.
From “Vegetable Love,” by Barbara Kafka, Artisan Books, 2005.