USING ROASTED PARSNIP PUREE as a base and adding a few fresh herbs results in rich but still light and flavorful biscuits.
Recipe information
Yield
makes 15 2-inch biscuits
Ingredients
Preparation
Step 1
In a medium skillet over medium heat, melt 1 tablespoon of the butter. Add the leek and sauté for 2 minutes. Remove from the heat and set aside to cool.
Step 2
Preheat the oven to 425˚F.
Step 3
In a food processor, pulse the flour, cornmeal, sugar, baking powder, salt, and baking soda until combined. Add the remaining 8 tablespoons butter and pulse until the pieces are the size of fine bread crumbs.
Step 4
Transfer the mixture to a large bowl. Stir in the cheeses, thyme, and pepper. In a separate bowl, mix together the parsnip puree, eggs, vinegar, and milk. Stir in the leek. Add the parsnip mixture to the cheese mixture and mix until evenly moistened. Turn the dough out onto a generously floured surface. Knead gently until the dough just holds together, about 10 turns. Sprinkle the work surface again with flour and pat the dough into a 1 1/4-inch-thick rectangle.
Step 5
Cut the dough into rounds with a floured biscuit cutter or drinking glass 2 to 2 1/2 inches in diameter. Transfer to two ungreased baking sheets, leaving 2 inches of space between each biscuit. Bake the biscuits for 7 minutes and then rotate the pans in the oven. Bake for an additional 8 to 10 minutes, or until golden brown.
Step 6
Let the biscuits rest for 5 minutes before serving.
Make Ahead
Step 7
These biscuits taste best the day they are made, but they will keep for 2 to 3 days in an airtight container at room temperature. They can also be frozen for up to 1 month. Reheat in the oven before serving.
