Rhubarb and Parsnip Biscuits
Hi! Welcome to Bonita's Kitchen website!
If you are looking for a tasty quick recipe for rhubarb and parsnip biscuits, you are in the right place!
What a lovely combination in ingredients.
These biscuits are prefect with a hot cup of tea!
So sit back with a nice cup of tea and enjoy our short video tutorial and recipe is posted below!
Rhubarb is a sour fruit that compliments any recipe!
Parsnip is a root vegetable that got a sweet taste and makes lovely soups and stews!
Who would know it also is very tasty in baked goods!
So if this recipe interests you sit back with a cup of tea and enjoy our tasty rhubarb and parsnip biscuits video.
Toss the following dry ingredients together, all-purpose flour, sea salt, baking powder, cinnamon and nutmeg.
Peel and cut parsnip in cubes, add to a saucepan with water and ½ tsp sea salt. Boil until fork tender.
After boiled drain water off and mash parsnip with one teaspoon of butter, let come to room temperature and put in fridge to cool.
Please continue on to our recipe and video!
This is a link to our cookbooks if you wish to check them out!
https://www.bonitaskitchen.com/cookbook
Ingredients
- All-Purpose Flour - 1¾ cup, reserving ¼ cup to roll dough
- Baking powder - 4 tsp
- Butter or margarine - 3 tbsp
- Parsnip - ½ cup cooked and mashed
- Rhubarb - ½ cup, cooked or stewed
- Evaporated Milk - ¼ cup ( COLD ) plus 1 tbsp
- Sea salt - 1 tsp
- Ground Nutmeg - 1/8 tsp
- Cinnamon - ½ tsp
- Egg - 1 large
- STEWED RHUBARB
- Sugar - ¼ cup
- Water - ¼ cup
- Rhubarb - 2 cups, fresh or frozen
Instructions
Peel and cut one parsnips in chucks, rinse over cold water and put in a small saucepan half full of water with ½ tsp sea salt and cook until fork tender.
In another saucepan add two cups fresh or frozen rhubarb, ¼ cup water and ¼ cup sugar. Cook until stewed. Let come to room temperature until ready to use. ( Refrigerate )
After parsnip is cooked drain water of and mash or blend parsnip with butter until smooth. Let come to room temperature before using. (Refrigerate)
In a mixing bowl add parsnip, rhubarb and evaporated milk, mix or blend until creamed.
Then sift in dry ingredients and fold together to form a ball. Knead a little but don’t over knead to make biscuits dense.
Place on your counter top dusted with flour you reserved, flatten by hand or with your rolling pin about ½ inch thick.
With a 2½ inch cookie cutter, cut out 12 round biscuits, Use more flour if needed and place on a cookie sheet lined with parchment paper. Mix in a small bowl egg and 1 tbsp milk, with a brush add a little on top of all biscuits.
Preheat oven to 400ºF and after ready, bake rhubarb and parsnip biscuits for 20 to 30 minutes or until golden brown.
SERVE WITH A MEAL OR ANY TYPE OF JAM OR JELLY.
PLEASE NOTE:
Don’t over knead dough, having the parsnip and rhubarb cooked in advance will speed up time making them.
These little biscuits can be dressed up anyway you like them. Spread some butter jam or jelly on them with a cup of tea.
Enjoy Bonita’s kitchen.
Allergens
Thank you for continuing on to more pictures and info about these tasty biscuits!
Make these two ingredients earlier in the day and have at total room temperature or cold.
Adding the dry ingredients into the wet ingredients in three steps, mix together and then using your hand to form into a ball. Place on the counter top to flatten by hand or rolling pin…
After you form dough into a ball, remove from bowl and place on the counter dusted with flour. Roll with a rolling pin or by hand.
Baking them a little a part will bake them even, brush with a egg wash and preheat oven to 400ºf and bake for 20 to 25 minutes.
Thank you for stopping by and we hope you get to make our tasty “Rhubarb and Parsnip Biscuits” some time.
On behalf of myself, RMHussey Productions and Team and from our kitchen to yours.
Have a wonderful day!
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