Scroll down for Giada De Laurentis's recipe.Ingredients: 1 1/2 cups flour 1/2 cup fine yellow cornmeal 1/2 tsp fine sea salt 2 tsp baking powder 1 tsp baking soda 4 tbsp cold unsalted butter, cut into 1/2" cubes 2 cups 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 at room temperature 3 cups baby arugula (optional) 10 oz. smoked salmon or prosciutto (optional)
Directions: 1. Place an oven rack in center of oven and preheat to 400°F. Line a baking sheet with parchment paper. 2. In a medium bowl, combine flour, cornmeal, salt, baking powder, and baking soda; add butter. Using your fingertips, work butter into flour until mixture resembles a coarse meal. Stir in cheese and scallions. Add buttermilk and olive oil. Stir until mixture forms a dough. 3. Drop dough onto prepared baking sheet in 12 equal-size portions. Bake for 18–20 minutes or until golden. Cool biscuits for 10 minutes, then transfer to a rack to cool completely. 4. Slice each biscuit in half horizontally and spread each half with lemon butter. Serve biscuits whole. Optional: Add arugula leaves and a small slice of smoked salmon or prosciutto to each biscuit.