Buttermilk Beet or Carrot Biscuits
Ingredients
- 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
Instructions
- 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.
