Crispy Parmesan Prosciutto Biscuit Sandwich with Recipe
Channel: Hostess Coach
Date: 03/04/2024

I knew when I saw this recipe, I had to try it immediately!!  I love anything with cornmeal and the little bit of cornmeal in these biscuits gives them a great texture!  I am always looking for brunch recipes and this one fits the bill!  Easy to make the biscuits and lemon butter ahead of time.  I have the rest of this recipe in the freezer, ready to bake at a moments notice!  These would be delicious with smoked salmon or I used prosciutto!  

Crispy Parmesan Biscuits with Prosciutto and Arugula
Ingredients
1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
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
1/2 cup (1 stick) unsalted butter, at room temperature
1 lemon, zested

Directions
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 or prosciutto on top. Add the top half of the biscuit and serve.
Lemon Butter
In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
Yield: 1/2 cup

https://www.foodnetwork.com/recipes/giada-de-laurentiis/crispy-parmesan-biscuits-recipe-1945408

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