Parsnip Biscuits with Black Pepper and Honey

March 18, 2014
4 Ratings
Author Notes

Inspired by Edward Lee's recipe for parsnip biscuits in Smoke and Pickles, I decided to use leftover parsnip puree that our baby didn't eat in place of sweet potatoes in sweet potato biscuits, jazzing up the flavor with a good dose of savory and sweet through black pepper and honey. I think I like these even better than sweet potato biscuits! —fiveandspice

  • Makes about 10 to 12 biscuits
  • 2 cups all purpose flour
  • 1 teaspoon sea salt
  • 1 tablespoon baking powder
  • 3/4 teaspoon freshly ground black pepper
  • 5 tablespoons cold, unsalted butter, cut into small pieces
  • 1/2 cup puréed parsnips (just simmer small chunks of parsnip until quite tender, then purée)
  • 5 tablespoons honey
  • 1/2 cup cold buttermilk, plus more as needed
In This Recipe
  1. Heat your oven to 425F. In a medium mixing bowl, stir together the flour, salt, baking powder, and black pepper until combined. Using your fingers or a pastry cutter, blend in the cold butter until there's a combination of coarse crumbs and pea-sized chunks.
  2. In another bowl, whisk together the parsnip puree, honey, and buttermilk until well blended. Make a well in the middle of the dry ingredients and dump the wet ingredients into it (you'll probably have to use a rubber scraper to get all the honey out of the mixing bowl, it likes to stick), and stir just until you have a shaggy dough. If the mixture seems too dry, add a little more buttermilk one spoonful at a time until the mixture comes together in a sticky, shaggy dough.
  3. Turn the dough out onto a floured surface and pat it out into a 1-inch thick (or so) square. Cut the square in half, place one half on top of the other and pat it back down to 1-inch thick. Cut in half and stack again, pat it back down. Cut in half and stack one more time and pat it down to a 3/4 or 1-inch thick rectangle. Cut the rectangle into square(ish) biscuits (I prefer this to cutting circles so I don't have to bother with rerolling scraps). Transfer biscuits to a baking sheet.
  4. Bake the biscuits until they're golden brown and puffed, about 13-15 minutes. Take out of the oven and transfer to a wire cooling rack. Eat these guys warm spread with butter and honey or as the foundation for an epic breakfast sandwich.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.