Parsnip Herb Biscuits Recipes

HERBED BUTTER PARSNIPS

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

JULIA CHILD'S HERB BISCUITS

Steps:

• Combine all dry ingredients in large bowl.
• Cut in the shortening.
• Add minced herbs.
• Stir in the eggs& buttermilk.
• Turn onto a floured surface& knead mixture briefly.
• Pat or roll out to 1/2" thickness& cut into rounds.
• Bake on an ungreased baking pan at 450 degrees for 10-15 minutes.

PARSNIPS WITH GARLIC-HERB BUTTER

Steps:

• Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.

HERB BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
• Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
• Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

EASY HERB BISCUITS

Steps:

• In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.
• Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour remaining butter over biscuits.
• Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.

PARSNIP-HERB BISCUITS

Steps:

• 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.
• Preheat the oven to 425˚F.
• 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.
• 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.
• 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.
• Let the biscuits rest for 5 minutes before serving.
• Make Ahead
• 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.