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  • Writer's pictureHunter Hedenberg

Beet, Basil & Onion Biscuits

Have you ever seen a prettier baked good? Beets make these biscuits a little sweet and extra fun to look at.


Recipe Notes

Makes approximately 14 biscuits



  • 2 1/2 cups Measure for measure Gluten free flour (a mixture that includes xantham gym) King Arthur Baking Measure for Measure flour is my personal favorite.

  • 1 tbsp baking powder

  • 1/4 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp dried oregano

  • 2 large Love Beets cooked beets

  • 1/2 cup milk

  • 3 tbsp unsalted butter, melted

  • 1 large egg

  • 3/4 cup finely chopped fresh basil leaves

  • 1/4 white onion, very finely diced


Making the Biscuits

  1. Pre-heat your oven to 350F

  2. Mix together dry ingredients in a large bowl.

  3. With a blender, food processor, or immersion blender, combine the beets, milk, and butter until smooth.

  4. Add the egg into the liquid mixture and mix until just combined.

  5. Carefully fold the liquid mixture into the dry ingredients. Mix together until a dough forms. If needed, add an additional tablespoon of milk.

  6. As you knead, fold in basil and onion until evenly dispersed through the dough.

  7. Line a baking sheet with parchment paper.

  8. Scoop 1/4 cup sized balls of dough out of the mixture, and shape into thick rounds, approximately 4 inches wide. Place each biscuit on the parchment paper.

  9. Bake for 30 minutes, or until the bottoms of the biscuits are just barely brown.

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