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Crispy Parmesan Biscuits

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  • Level: Easy
  • Total: 32 min
  • Prep: 12 min
  • Cook: 20 min
  • Yield: 12 biscuits
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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


  1. 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.
  2. 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.
  3. 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.
  4. Lemon Butter
  1. In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
  2. Yield: 1/2 cup
  3. Prep Time: 1 minute