Wednesday, December 29, 2010

Golden Parmesan Biscuits

**Makes 12
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

Lemon Butter:

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

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