Giada de Laurentis makes these delicious biscuits, and now they are a staple at every family function or pot luck with friends. My mom always accidentally forgets her name and calls her “Giardia”–I’m starting to think she doesn this on purpose. Giada recommends stuffing them with some lemon butter, arugula and smoked salmon, but I just eat them plain out of the oven. The slightly salty parmesan complements the spicy green onions and the crunch of the cornmeal.
Makes 12/Giada de Laurentis
- 1 1/2 cups all-purpose flour
- 1/2 cup stone-ground cornmeal
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ounces (1/2 stick) unsalted butter, cut into 1/2 inch cubes
- 2 cups grated parmesan
- 1/2 cup finely chopped green onions
- 1 cup buttermilk
- 1/3 cup olive oil
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine 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.