Prosciutto and Arugula Sandwiches on Parmesan Cheese Biscuits

Ingredients for biscuits:
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 (5 1/2 ounces) grated Parmesan
1/2 cup finely chopped green onions
3/4 cup buttermilk
1/3 cup olive oil

Ingredients for lemon butter:
1/2 cup (1 stick) unsalted butter, at room temperature
1 lemon, zested

3 cups baby arugula
10 ounces prosciutto

Preparing the lemon butter:
In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.

Makes 1/2 cup

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Preparing the biscuits:
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.

Makes 12 biscuits

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Assembling the sandwiches:
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.