Parmesan Cornmeal Biscuits Recipes

CORNMEAL BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

PARMESAN-CORNMEAL BISCUITS

Steps:

• Preheat oven to 400 degrees F.
• Mix first 7 ingredients (flour through baking soda) in a large bowl.
• Cut butter into small bits and mix in with 2 knives or use your fingers to blend until butter is blended in and mixture is a coarse meal.
• Add parmesan cheese and mix until blended.
• In a small bowl, whisk egg and yogurt until smooth.
• Add egg/yogurt mixture to flour mixture. Stir well to mix into a moist, thick batter.
• Turn batter onto a well-floured surface and sprinkle with flour.
• Roll to 1/2 to 3/4 inch thick and cut into shapes.
• Bake at 400 for 15 - 20 minutes or until nicely browned on top.

CRISPY PARMESAN BISCUITS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green 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 arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
• Lemon Butter
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
• Yield: 1/2 cup
• Prep Time: 1 minute

PARMESAN CORNBREAD

Steps:

• Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
• Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
• Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
• Enjoy!