Parsnip and Black Pepper Biscuits

With exactly zero dark 30 hours left until Thanksgiving, how about one more recipe to throw on your table.

And before you get the eye rollin and head shakin and start to tell me
“Girl! I’ve got my menu ready, how you gonna give me something else to make”.
Honey just chill and listen because here’s what I’ve got for you today… some biscuits with a twist.
And that twist being parsnips and freshly ground black pepper.

Don’t turn your nose up either cause let me tell you these here babies are outta this world. It all started with a little buttermilk and parsnip puree action that replaces where you would normally add in the buttermilk to your traditional biscuit recipe. Because I know you add buttermilk to all your biscuits or big mama and her posse will descend down from heaven and beat your behind with a rollin pin and since we’ve sorta bonded via the internet and because I know what it feels like to be beat with that rollin pin..I’d really hate for that to happen to you.

But let’s get back on track.

The parsnips gave these biscuits a sweet nutty flavor with the black pepper adding the kick to move these to the dinner biscuits category. Making them floral and spicy and just right to add to your Thanksgiving feast and also complex enough to be served without gravy. This year I’m not in charge of Thanksgiving, just bringing a few dishes (one being biscuits) to the fray. It will be a gathering of friends all bringing a dish or 2 to give thanks by feasting, fellowshipping and kinfolking together.  Friendsgiving is what I’m told it’s called and in which I can say I'm really look forward too. Because good food, good drink and good folks are really what this holiday’s about.  So virtual hugs and fancy ass air kisses to you all.. Hope you enjoy your holiday! Whether it be a friendsgiving, a traditional Thanksgiving, or getting drunk as a skunk eating turkey sandwiches while sitting on your sofa watching a Gone With The Wind marathon.  It all sounds good to me..


Parsnip Puree:
2 tablespoons butter, unsalted
12 oz parsnips,  peeled and finely chopped
½ cup water
½ cup buttermilk
2 tablespoons honey
½ teaspoon salt

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons butter, unsalted, cut into small pieces
¼ teaspoons freshly ground black pepper

For the parsnip puree melt the butter in a large skillet over medium heat. Add in parsnips and cook for about 8- 10 minutes until tender and nicely browned. Add the water to deglaze the pan by using a wooden spoon to scrape up any brown bit on the bottom of the pan. Stir in buttermilk, honey, and salt to the pan and simmer for 5 minutes.  Remove pan from heat and allow parsnip mixture to cool. Transfer mixture to a food processor and process on high for about 2 minutes or until smooth. Add in more water (by the tablespoon) if needed to make a smooth puree. Pour puree into a bowl and place in the refrigerator for about 20 minutes,

Preheat the oven to 400°
Brush baking pan or cast iron skillet with butter and set aside.
For the biscuits, combine the flour,baking powder and salt in a large bowl. Cut in the chilled butter quickly using your finger in a “snapping” like motion or you can use a pastry cutter.  Place bowl in the refrigerator and allow biscuit mix to chill for about 10 minutes.
Add the parsnip puree mixture to the biscuit mixture. Gently kneading until just combined and dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.  Sprinkle some flour on top of a clean surface and turn dough out onto surface. Sprinkle more flour on the top of the dough as well as your hands. Using your hands fold dough in half and pat out into ⅓ - ½ inches thick. Fold dough in half again and pat out to about ½ thick. For taller biscuit pat to 1 inch thick.
Dip a 2 ½ thick biscuit cutter in reserved flour and cut out biscuits. Start at the outer edges of the dough and cut them close together.
Place dough rounds onto prepared baking pan or skillet and bake for about 12-15 minutes, or until golden brown. Serve the biscuits warm with a little melted butter.