Crispy Parmesan Biscuits (Giada De Laurentiis) |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 12 |
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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:
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
5. In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
6. Yield: 1/2 cup
7. Prep Time: 1 minute
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