Flaky Beet Biscuits

beet-biscuits-cutWe 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.

beet biscuit mixing dough 2 beet biscuit settling 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.

beet biscuits on tray


Bake for 25-30 minutes until golden & there is a hollow sound when you tap on the bottom.

beet biscuit tapping are they done video


Put on rack to cool, then enjoy!

finished beet biscuits

jambalaya with beet biscuit farm dinner