Today on Earth Eats, we have two recipes: first, a recipe for the best buttermilk biscuits you've ever had (really).

And then we continue our exploration of root vegetables with some parsnip pancakes that we serve with smoked trout, apple and horseradish cream. We're calling it our "loaves and fishes" episode.

Before we heat up the griddle, let's talk parsnips. They're related to carrots but they're richer in nutrients like potassium, and they're great for those of us growing food in the colder climates because frost actually enhances the flavor.

Parsnip Cakes With Smoked Trout, Apple, And Horseradish Cream

These little bite-sized snacks make great appetizers -- we're using them today as canapes topped with smoked trout salad -- but they're also quite versatile.

You could substitute any number of other root vegetables such as rutabagas, celery root or turnips in this recipe. The only thing is that some of these vegetables have more water in them than others, so you may need to also adjust the amount of flour to give the batter the desired consistency.

Alternatively, you could add a bit of sugar to the mix and serve these for breakfast with real maple syrup. The recipe makes 8 cakes, or about 4 servings.

Also On This Episode: Grandma's Buttermilk Biscuits

Bread baking is a fundamental part of home cooking, and, fortunately for beginners, it is a skill that produces great results after just a few tries.

After a basic recipe is perfected, a home baker can move on to a variety of biscuits, breads, rolls, and sweet pastry leavened with commercial yeast.

Here's a great recipe to get you started, for some delicious homemade buttermilk biscuits.

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