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Roasted Beet & Feta Biscuits

Roasted Beet & Feta Biscuits // take a megabite

Biscuits couldn’t get much easier than heavy cream and self-rising flour… So I complicated it by roasting a beet and making them pink. I’d like to thank my new BFF,  my AC window unit, making the the whole roasting and baking thing doable.

Roasted Beet & Feta Biscuits // take a megabite

So live your life in a world with pink biscuits and feta polka dots and cute breakfast.

P.S. Thanks to King Arthur Flour for the flour and biscuit cutter! XOXO

Roasted Beet & Feta Biscuits // take a megabite

Roasted Beet & Feta Biscuits (makes 10-12)
Recipe adapted from King Arthur Flour


  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 2 small or 1 medium beet, roasted
  • 1 cup heavy cream
  • 1 cup crumbled sheep’s milk feta


  1. Preheat oven to 425F. Line baking sheets with parchment paper.
  2. Puree the heavy cream and beet(s) together in a food processor. Add to flour in a medium bowl. Stir in feta. Stir together. Pour dough onto a floured surface and knead a couple times until dough comes together. Pat until 3/4 inch tall. Cut out using a 2″ biscuit cutter. Transfer to prepared baking sheets. Bake for 15-18 minutes or until golden brown. Eat with avocado or eggs or on their own!

Yay! Click HERE for a printable pdf of the recipe above.

Roasted Beet & Feta Biscuits // take a megabite

 Use these biscuits for sandwiches, would ya?!

11 thoughts on “Roasted Beet & Feta Biscuits”

  1. I love my A/C unit. I’ve come close to asking it to marry me in the throes of one of our long summers here in Australia.
    Now, biscuit baking is a year long pleasure.
    I cannot wait to make these delicious, punk pink biscuits and smash me some avocado on top 🙂

  2. I love feta, but the idea of feta, in a biscuit, hot out of the oven…No, it just seems wrong to me, but that’s just my opinion. However those nice pink biscuits are just calling to me — omit the feta, add 1/4 to 1/3 cup sugar, some dried cherries or raisins, some kind of chopped nuts, and you have just made a valentine scone. Or biscuits for a little girl’s tea party.

  3. As a side note, I’ve made this heavy cream biscuit many times. Love it, so adaptable, but I keep my dough quit soft, more like cookie dough, and I use a scoop so I don’t have to roll and cut. Saves a bit on clean up

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