Crispy Parmesan Biscuits

• 1 1/2 cups all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1/2 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes
• 2 cups (5 1/2 ounces) 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 (recipe follows), at room temperature
• 3 cups (3 ounces) baby arugula
• 10 ounces smoked salmon or prosciutto
• 1/2 cup (1 stick) unsalted butter, at room temperature
• Grated zest of 1 lemon
• (makes 1/2 cup)

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

flour, yellow cornmeal, salt, baking powder, baking soda, cold unsalted butter, parmesan cheese, scallions, buttermilk, olive oil, lemon butter, baby arugula, salmon, unsalted butter, lemon

Taken from www.epicurious.com/recipes/food/views/crispy-parmesan-biscuits-386919 (may not work)