Brilliant Butter
Spread it thickly or forget the spreading and just eat it with a spoon out of a bowl. Use fresh carrots or beets with dark, bright colors.
Enjoy the brilliant colors of these biscuits and pair them with "brilliant butters".
Ingredients
SERVINGS: Makes about 8
- 1 pound deep red beets or orange (red or purple) carrots to make ¾ cup purée
- 1 cup organic all-purpose flour
- ¾ cup Sonoran white wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup (1 stick) butter
- ½ cup cold buttermilk, more as needed
Preparation
Preheat oven to 400º. Wash beets or carrots and peel away any coarse parts. Cut into large pieces, halves or quarters. Place them in a pan, add water to cover and bring to a boil. Cover, and boil gently until tender, about 20 minutes. Place in food processor or blender and mix to a purée. Measure out ¾ cup. Set aside the rest for another purpose. (Pour it into a smoothie?)
In a medium bowl mix together the flours, baking powder, salt and sugar. Add butter and work it in with a pastry cutter or your fingers until it is coarse and crumbly.
Add the buttermilk and the purée to the dry ingredients. Mix lightly until the mixture just comes together. Add a little more buttermilk if necessary to make a soft dough. Drop by heaping spoonfuls onto a greased baking sheet.
Bake for approximately 20 minutes, until lightly browned. Cool and serve with generous amounts of Brilliant Butter.
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