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 information
Yield
makes 12 biscuits
Ingredients
Lemon Butter
Preparation
Step 1
Place an oven rack in the center of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan cheese and scallions. Add the buttermilk and olive oil. Stir until the mixture forms a dough.
Step 3
Drop the dough onto the prepared baking sheet in 12 equal-size pieces. Bake for 18 to 20 minutes, or until golden. Cool the biscuits for 10 minutes, then transfer to a rack to cool completely.
Step 4
Slice each biscuit in half and spread each half with 1 teaspoon lemon butter. Add some arugula leaves and place a small slice of smoked salmon or prosciutto on top. Add the top half of the biscuit and serve.
Lemon Butter
Step 5
In a small bowl, mash the butter and lemon zest together using a fork. Cover and refrigerate until ready to use. Bring to room temperature before serving.
