Ingredients

• ¾ cup + 2 tbsp all-purpose flour
• 2 tbsp beet powder
• 1½ tsp baking powder
• ¼ tsp salt
• 3 tbsp very cold butter, cubed
• ⅓ cup plain Greek yogurt
• 2-4 tbsp cold water, as needed
• Melted butter, for brushing
• Ronnie's BlackStraw Jam, for serving

Instructions

1. Heat oven to 425°F and butter a small cast-iron skillet. Whisk together flour, beet powder, baking powder and salt. Cut in the cold butter until pea-sized pieces remain.
2. Mix Greek yogurt with 2 tablespoons cold water. Gently stir it into the flour mixture, adding another splash of water only if needed. You want a soft, slightly tacky dough.
3. Pat the dough out and fold it over itself 3-4 times to create flaky layers. Pat about ¾-inch thick, cut into mini biscuits and nestle them into your cast iron.
4. Bake 11-14 minutes until fluffy and set.
5. Brush immediately with melted butter.
6. Then comes the best part: split one while it's warm and spoon on a generous amount of BlackStraw Jam.

See it being made: BlackStraw Pink Mini Biscuits

This recipe was prepared by @farmacyrevolution_