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)
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.
Skip to news content.