Crispy Parmesan Biscuits

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

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

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 lemon, zested
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.

http://www.foodnetwork.com/recipes/crispy-parmesan-biscuits-recipe/index.html