These parsnip biscuits are a twist on the more traditional versions. Slightly sweet and fluffy, they go perfectly with Southern food (or just snack on them!).
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As a Brit, I was a bit confused when I first saw biscuits on a menu in Savannah, Georgia. 'Biscuit' to us Brits has a very different meaning from the US one - it's an all-encompassing term for crackers or cookies rather than a staple on the Southern meal table. US biscuits are - and I know this description might seem blasphemous or wrong to some - somewhere between a scone and a bread roll.
Biscuits have many variations, like sweet potato biscuits which are a common version in the South. I've experimented (like my butternut squash gruyere biscuits), but felt that living in the Northeast, I had to make a variation with parsnips at some time.
We're getting the last of the spring-dug parsnips in our vegetable delivery box at the moment so it seemed a great way to turn them into something delicious. These parsnip biscuits have all the trademark smooth fluffiness you would expect, with a touch of spice.
You would hardly know there was a good amount of vegetable in there, but knowing there is makes it all the easier to come back for more.
How to make parsnip buttermilk biscuits
These parsnip biscuits are easy to make too. You just cook and puree the parsnip, blend the dry ingredients together, rub in the butter (or whizz in the food processor) then mix in the buttermilk and parsnip. Press flat, cut and bake. See, incredibly easy. And the result is incredibly delicious.
Biscuits are traditionally served before or alongside a meal in the South instead of bread or rolls, and we had them with some delicious slow-cooked Carolina barbecue pork, greens and corn. However while they are a natural partner to Southern food, they are also great with a whole range of foods, such as grilled meats or anything you might have bread with, really.
I was probably a bit spoiled by the biscuits I first tried in Savannah, but baking your own and eating them fresh does bring back a lot of the delicious memories and is a pretty good substitute. Plus, the smell you get from these parsnip biscuits baking in the oven is definitely worth it and a great build up to the yummy taste that follows.
Try these other tasty bready sides:
- Apple and cheddar cheese Yorkshire pudding
- Lemon thyme focaccia
- Butternut squash biscuits with gruyere
Plus get more side dishes in the archives (including maple roasted parsnips, if you need another parsnip idea!).
Parsnip buttermilk biscuits
Ingredients
- 5 oz parsnip 145g - peeled weight, giving ½ cup puree
- 1 cup all-purpose flour 140g plain flour
- ½ tablespoon baking powder
- 1 teaspoon sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 4 tablespoon unsalted butter 58g, ½ stick, cut into chunks
- ¼ cup buttermilk 60ml
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/190C.
- 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
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Mary Bostow
Oh yum! My whole family would go crazy for these biscuits!!! They look the best for me! You're a genius and of course I save your recipe. Looks VERY tasty! THANK YOU!
Caroline's Cooking
Thanks, enjoy!
Dannii
Putting parsnips in this is really unique. But such a good way to increase your veggie intake.
Caroline's Cooking
Always good to sneak in some veggies, I think 🙂
Tayler Ross
Would you believe I've never had a parsnip? I think I'm going to have to try them in these biscuits!
Caroline's Cooking
Parsnips were a favorite of mine growing up, and I definitely like this way of enjoying them too.
Ginny
You have made me so happy. Parsnips in my biscuits sound like a dream come true!
Caroline's Cooking
So happy to hear!
Courtney
These sound great! I love the flavour of parsnips but rarely buy them except if I'm making roast root veg. I can't wait to try these biscuits.
Caroline's Cooking
I know what you mean, I can be guilty of the same, but they work so well here.
Jessica Formicola
These have such an incredible flavor! My family would love them!
Caroline's Cooking
Thanks, they really are tasty!
Elaine @ foodbod
Wow! Just the title had me curious and the photos and recipe definitely continued that! They look great 🙂
Caroline's Cooking
Thanks, Elaine, they are tasty too!
Judi Graber
Biscuits for me are anything I want them to be. I love to make them as the ingredients are so widespread depending on what you are using them for. Served with butter and maple syrup or perhaps as a slider with ham and cheese or just plain with breakfast, lunch or dinner. Parsnip is a very interesting ingredient to add but I am sure they are good. Thanks for a new version of "biscuits" which I am sure many at Fiesta Friday will enjoy 🙂
Caroline's Cooking
Thanks Judi, yes they are very versatile.
Caroline's Cooking
Thanks, Kristen!
Michelle @ A Dish of Daily Life
Those look great...I love the idea of parsnips! I almost never pick those at my CSA unless I am making soup, but now I have another reason to get them!
Caroline's Cooking
I love parsnips, but then I guess I grew up with them. These are definitely a good use for them, though!
Faye Wilkerson
My ancestors came to America from Scotland and England in the 1700's. I was surprised to hear terms my parents and grandparents used on BBC shows. I thought they were just outdated terms. Your biscuits sounds delish, but when I make them I will have to tell my husband they are scones. Don't want to have to explain.
Our boat in named "Bele Chere" . People think we can't spell and we are always having to explain it is Scottish.
Caroline's Cooking
How interesting that the British terms had stayed in the family that long! Glad you like the sound of them, Faye, I hope you like them!
Sarah
How interesting to find out what a biscuit means to you 🙂 This recipe looks wonderful, thanks so much for sharing!
Caroline's Cooking
Thanks, Sarah. It's funny how many food terms have quite different meanings, I feel like I always learn new ones, but then that means I'm discovering tasty things too!