This mouth-watering recipe is ready in just 32 minutes and the ingredients detailed below can serve up to 12 people.
Ingredients
Method
Place an oven rack in the centre of the oven. Preheat the oven to 200°C/gas 6. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine the flour, cornmeal, salt, baking powder, and bicarbonate of soda. Add the butter. Using fingertips, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and 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 rocket leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
For the lemon butter:
In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
