Crispy Parmesan Biscuits

  • Preparation Time12 mins
  • Cooking Time20 mins
  • Serves12
  • DifficultyEasy

For the Parmesan biscuits

210g plain flour
80g stone-ground cornmeal
1/2 tsp fine sea salt
2 tsp baking powder
1 tsp bicarbonate of soda
60g unsalted butter, cut into 1cm cubes
160g grated Parmesan
50g finely chopped spring onions
180ml buttermilk
115g lemon butter, at room temperature, recipe follows
3 handfuls rocket
285g smoked salmon or prosciutto

For the lemon butter

115g unsalted butter, at room temperature
1 lemon, zested
For the Parmesan biscuits:
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.

Parmesan Biscuits

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