We had plenty of questions and requests for the recipe at last weekend’s holiday market, so by popular demand here is the farm’s (ok really Donna’s) Flaky Farm Biscuit recipe, with a beet twist. These are delightful to eat and with the beet addition are a treat for the eyes as well! You can make them with all beet puree as the binder and no milk, but they are not as light, still tasty but a bit sturdier.
- 2 1/4 C Flour
- 3 teaspoons Baking powder
- 3/4 teaspoon Salt
- 2/3 C Lard (fridge temperature)
- 1/2 C Beet Puree
- 1/2 C Milk
Pre-heat oven to Convection bake 375
In a large bowl, mix together the flour, baking powder & salt.
With a knife, cut the lard into small pieces in the flour mixture.
With cold, dry hands, rub the lard into the flour quickly, until it resembles breadcrumbs.
With a knife, stir in the beet puree followed by the milk, to form a soft dough.
With floured hands, bring the dough together into a ball. Divide into 12 smaller balls and place on a greased cookie sheet. You can also roll it out and cut it for a more formal biscuit.
Bake for 25-30 minutes until golden & there is a hollow sound when you tap on the bottom.
Put on rack to cool, then enjoy!