found in InStyle Magazine January 2011
1 1/2 cups all purpose GF flour ( try Bob's Red Mill All-Purpose GF Flour)
1/2 cup fine yellow conrmeal
1 tsp fine sea salt
2 tsp baking powder
1 tsp baking soda
4 tbsp cold unsalted butter, cut into 1/2-inch 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 temp. (see recipe below)
3 cups baby arugula
10 oz. smoked salmon or prosciutto
1/2 cup unsalted butter, at room temperature.
Grated zest of one lemon
In a small bowl, mix butter and lemon zest together using a fork. Cover and refrigerate until ready to use. Bring to room temperature before serving.
1. Place oven Rack in center of oven and preheat to 400 degrees. 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 GF 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. With GF baking you can make smaller portions and flatten them a bit with your fingers for thorough baking. Bake for 15-20 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.
Enjoy! xoxo Julie