Recipe by Sarah Zorn
Start to Finish: 30 Minutes
Servings: Makes about 36 two-inch biscuits
- 3 beets from a can
- 3 cups flour, plus more for dusting
- 2 large eggs, beaten
Preheat the oven to 350°. Line 2 rimmed baking sheets with parchment paper. In a food processor, puree the beets. Strain through a fine-mesh strainer into a small bowl (reserve the beet puree for smoothies). In a medium bowl, mix 3 cups flour, the eggs, and 1/2 cup of the beet juice in the small bowl. Add a bit more flour or beet juice until you have a smooth dough that’s more crumbly than it is sticky. On a lightly floured surface, using a lightly floured rolling pin, roll the dough to 1/4 inch thick. Using a 2-inch heart-shaped cookie cutter, cut out the dough. Arrange the hearts on the baking sheets, spacing them evenly apart. Brush the tops with some of the remaining beet juice. Bake until the biscuits are firm and browned on the bottom, 15 to 20 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.