Beet Biscuits

Directions

1. Whisk the puree and buttermilk together and refrigerate.
2. Preheat oven to 450 degrees, and place rack in the center of the oven. In a medium mixing bowl sift together the dry ingredients. Using a pastry knife or two knives cut in the butter until the size of small peas. Place the bowl in the refrigerator** until putter is hard, approx. 10 minutes.
3. Take bowl out of the refrigerator and scrape beet puree into the flour mixture. Stir with a wooden spoon until the dough just comes together, it will be very sticky and moist, and there should be whole pieces of butter visible.
4. Turn dough out onto a well-floured surface. Knead about 10-15 times, until smooth, incorporating enough flour so that the dough no longer sticks. Pat dough out to 1/2 inch think round and cut using a biscuit cutter (I use a water glass). Continue until all dough is used. Place dough on an ungreased cookie sheet or in a round cake pan (for softer sides). Bake for 15 minutes, or until cooked through. Remove from the oven and let sit for a few minutes. Serve warm, butter optional.