At The Table: Giada De Laurentiis’ Parmesan Biscuits

I have lost the battle and I have the French to thank for it.
Which battle you ask? Why it’s the daily tug-of-war I engage in with my kiddies every afternoon when they return home from school. My children come home so ravenous that you would think I fed them once a week and trying to put off snacks till dinnertime has always caused a lot of strife in our household. After reading that the French stave off pre-dinner hunger by enjoying a little snack in the early afternoon (or ‘le gouter’ as it is known in France), I thought I would give it a go with the tykes. Typically, the French enjoy ‘une tartine avec du beurre et de la confiture’ (a slice of bread with jam and butter) or some other sweet treat but I thought we could put our own spin to it and try something a little savoury like these delicious biscuits that I came across while skimming through Giada De Laurentiis’ site.
We devoured them with just a pat of lemon butter but the original recipe presents them with a little salmon and arugula which sounds delish!

Giada De Laurentis’s Golden Parmesan Biscuits
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.
Makes 12 biscuits

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