Ingredients
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Parsnip Puree
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2 tablespoons Unsalted Butter
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12 ounces Parsnips
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½ cup Water
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½ cup Buttermilk
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2 tablespoons Honey
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½ teaspoon Kosher Salt
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Biscuits
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2 cups all-purpose Flour
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2½ teaspoons Baking Powder
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½ teaspoon Kosher Salt
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6 tablespoons chilled Unsalted Butter
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¼ teaspoon coarsely ground Black Pepper
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Melted Butter
Directions
Steps
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1
Done
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To make the parsnip puree: Heat the butter in a large skillet over medium heat until melted and frothy. Add the parsnips and cook for about 8 minutes, until nicely browned and tender. Deglaze the pan with the water and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Add the buttermilk, honey, and salt to the pan and simmer for 5 minutes. |
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2
Done
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Transfer the mixture to a blender and blend on high for 2 minutes, or until smooth. Add more water if needed to make a smooth puree. Pour into a bowl and chill in the refrigerator for 20 minutes. |
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3
Done
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. |
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4
Done
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To make the biscuits: Combine the fl our, baking powder, and salt in a large bowl. Cut in the chilled butter quickly with your |
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5
Done
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Add 1 cup of the chilled parsnip puree and the pepper to the dough and gently knead just until combined. (Store leftover |
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6
Done
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Bake the biscuits for 12 minutes, or until golden. Remove and cool for 2 minutes on a wire rack. |
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7
Done
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Serve the biscuits warm, with melted butter or honey dripping over the tops. |
