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1
In a medium skillet over medium heat, melt 1 tablespoon of the butter.
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2
Add the leek and saute for 2 minutes.
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3
Remove from the heat and set aside to cool.
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4
Preheat the oven to 425 F.
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5
In a food processor, pulse the flour, cornmeal, sugar, baking powder, salt, and baking soda until combined.
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6
Add the remaining 8 tablespoons butter and pulse until the pieces are the size of fine bread crumbs.
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7
Transfer the mixture to a large bowl.
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8
Stir in the cheeses, thyme, and pepper.
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9
In a separate bowl, mix together the parsnip puree, eggs, vinegar, and milk.
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10
Stir in the leek.
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11
Add the parsnip mixture to the cheese mixture and mix until evenly moistened.
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12
Turn the dough out onto a generously floured surface.
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13
Knead gently until the dough just holds together, about 10 turns.
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14
Sprinkle the work surface again with flour and pat the dough into a 1 1/4-inch-thick rectangle.
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15
Cut the dough into rounds with a floured biscuit cutter or drinking glass 2 to 2 1/2 inches in diameter.
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16
Transfer to two ungreased baking sheets, leaving 2 inches of space between each biscuit.
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17
Bake the biscuits for 7 minutes and then rotate the pans in the oven.
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18
Bake for an additional 8 to 10 minutes, or until golden brown.
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19
Let the biscuits rest for 5 minutes before serving.
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20
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.
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21
They can also be frozen for up to 1 month.
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22
Reheat in the oven before serving.
