Heat your oven to 425F. In a medium mixing bowl, stir together the flour, salt, baking powder, and black pepper until combined. Using your fingers or a pastry cutter, blend in the cold butter until there's a combination of coarse crumbs and pea-sized chunks.
In another bowl, whisk together the parsnip puree, honey, and buttermilk until well blended. Make a well in the middle of the dry ingredients and dump the wet ingredients into it, and stir just until you have a shaggy dough. If the mixture seems too dry, add a little more buttermilk one spoonful at a time until the mixture comes together in a sticky, shaggy dough
Turn the dough out onto a floured surface and pat it out into a 1-inch thick (or so) square. Cut the square in half, place one half on top of the other and pat it back down to 1-inch thick. Cut in half and stack again, pat it back down. Cut in half and stack one more time and pat it down to a 3/4 or 1-inch thick rectangle. Cut the rectangle into square(ish) biscuits. Transfer biscuits to a baking sheet.
Bake the biscuits until they're golden brown and puffed, about 13-15 minutes. Take out of the oven and transfer to a wire cooling rack. Eat these guys warm spread with butter and honey or as the foundation for an epic breakfast sandwich.