Crispy Parmesan biscuits

Crispy Parmesan biscuits For the Parmesan biscuits:

1) Place an oven rack in the centre of the oven. Preheat the oven to 200C/Gas 6. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, cornmeal, salt, baking powder, and bicarbonate of soda. Add the butter. Using fingertips, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and 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 mins until golden. Cool the biscuits for 10 mins then transfer to a rack to cool completely.

Slice each biscuit in half and spread the bottom half with 1 tsp of lemon butter. Add some rocket leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.

For the lemon butter:

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