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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
cups all purpose flour
teaspoon sea salt
tablespoon baking powder
teaspoon freshly ground black pepper
tablespoons cold, unsalted butter, cut into small pieces
cup puréed parsnips (just simmer small chunks of parsnip until quite tender, then purée)
cup cold buttermilk, plus more as needed
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!