- 12
- 12 mins
- 32 mins
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 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
- 3 cups baby arugula
- 10 ounces prosciutto
Preparation
Step 1
1. Place an oven rack in the center of the oven.
2. Preheat the oven to 400 degrees F.
3. Line a baking sheet with parchment paper. Set aside.
4. In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda.
5. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
6. Stir in the Parmesan and green onions.
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-sized pieces.
10. Bake for 18 to 20 minutes 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 the bottom half with 1 teaspoon of lemon butter.
13. Add some arugula leaves and place a small slice of prosciutto on top.
14. Add the top half of the biscuit and serve.