Parsnip buttermilk biscuits
User Reviews
5
Parsnip buttermilk biscuits
Description
This recipe uses peeled and cooked parsnip pureed until smooth to blend into a biscuit dough made from all-purpose flour, baking powder, sugar, cinnamon, nutmeg, and salt. The addition of warm spices complements the natural sweetness of parsnips. Butter is integrated into the dry ingredients to form a fine crumb texture before adding the parsnip and buttermilk. Mixing just until combined and folding the dough on a floured surface builds gentle layers.
Cutting the dough into circles and baking at 400°F results in biscuits with a golden crust and tender crumb. The combination of parsnip and spices gives a distinctive flavor profile not typically found in standard biscuits. These can accompany soups, stews, or breakfast dishes.
Ingredients
- 5 oz parsnip peeled weight (5oz is ½ cup puree)
- 1 cup all-purpose flour plain flour
- ½ tablespoon baking powder
- 1 teaspoon sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 4 tablespoon butter 4tbsp is ½ stick, cut into chunks, unsalted
- ¼ cup buttermilk
Instructions
- Cut the parsnip into chunks and cook either by boiling or steaming until tender, around 10min. Blend to a puree (it's better to blend than mash as the central stem can be a bit tough). Remove any chunks that don't break up.
- Preheat oven to 400F/200C.
- In a food processor - pulse together the flour, baking powder, sugar, cinnamon, nutmeg and salt. Add the butter and pulse until you have fine breadcrumb texture. Add the buttermilk and parsnip puree and pulse a few times until combined and coming together but don't overmix.
- By hand - mix together the dry ingredients (as in food processor method) then rub in the butter. Add the buttermilk and parsnip puree and mix until combined, being careful not to overmix.
- In both cases tip the mixture onto a floured surface and pat out the dough with floured hands, fold it over and pat out again to give you a layer around ¾in/ 2cm thick.
- Cut out circles with a cutter or glass, trying not to twist as you cut, and place the circles on a greased baking sheet/tray.
- Bake for around 12-15min until risen and lightly brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6small
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 112mg | 5% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 69mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
