Crispy Parmesan Biscuits

Name: Crispy Parmesan Biscuits
Yield: makes 12 biscuits
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup ﬁne yellow cornmeal; 1/2 teaspoon ﬁne sea salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes; 2 cups (5 1/2 ounces) freshly grated Parmesan cheese; 1/2 cup finely chopped scallions, white and green parts; 3/4 cup buttermilk; 1/3 cup olive oil; 1/2 cup Lemon Butter (recipe follows), at room temperature; 3 cups (3 ounces) baby arugula; 10 ounces smoked salmon or prosciutto; 1/2 cup (1 stick) unsalted butter, at room temperature; Grated zest of 1 lemon; (makes 1/2 cup)

December 20, 2011

I’ve given an American Southern staple an Italian spin with the addition of Parmesan. The cornmeal makes these biscuits sturdy enough to pack on a picnic, and you can stuff them with smoked salmon (my fave), sliced turkey or ham, or even grilled veggies. Hot out of the oven, they are pretty terrific with just a bit of lemon butter.

Recipe notes

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