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Breads | |
| 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 Lemon Butter (1 stick and 1 lemon zested) - mashed together | |
| 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. | |
Unrated | |
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