Crispy Parmesan Biscuits

Total Time:
32 min
Prep:
12 min
Cook:
20 min

Yield:
12 biscuits
Level:
Easy

CATEGORIES
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup stone-ground cornmeal
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • 2 cups (5 1/2 ounces) grated Parmesan
  • 1/2 cup finely chopped green onions
  • 3/4 cup buttermilk
  • 1/3 cup olive oil
  • 1/2 cup Lemon Butter, at room temperature, recipe follows
  • 3 cups baby arugula
  • 10 ounces smoked salmon or prosciutto
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 lemon, zested
Directions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.

Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.

Lemon Butter

In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.

Yield: 1/2 cup

Prep Time: 1 minute

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    Recipe courtesy of Food Network Kitchen