Put the flour, baking powder, salt & sugar in the bowl of a food processor and process briefly to combine.
Pulse in the butter, about 10-15 pulses to break it up & evenly distribute it through the flour. The mix will be coarsely crumbly.
Whisk together the buttermilk & beets, then add to the dry ingredients, while pulsing the machine. If necessary, add a little more buttermilk to insure that the dough comes together. DON’T OVER PROCESS.
Turn the wet dough out onto a floured board & knead a couple of times to blend the beet color through the dough.
Pat the dough into an thick 8 inch round & cut 6 biscuits. Reform the dough gently & cut 2 more.
Place the biscuits on a parchment lined baking sheet. Put the whole pan in the freezer for about 20 minutes. If your pan can’t fit in the freezer, put it in the refrigerator.
Bake the biscuits for about 15-18 minutes, until risen & baked inside.
Cool on a rack, or eat hot. Nice to serve with grilled chicken & corn on the cob. On the other hand Brion & I enjoyed ours with a veggie omelet.
Recipe Notes
The beets should be roasted until they are completely soft, and you need to puree them thoroughly, so they are as smooth and lump free as possible.
You will want to knead the dough briefly to work the beet puree through the dough so that your biscuits have as uniform a color as possible. The trick to creating light and flaky biscuits is to only handle the dough as much as necessary, just enough to bring everything together. Overworked dough becomes dense and tough.