Pancetta Biscuits
By á-170456
Ingredients
- BISCUITS:
- 1/4 pound pancetta diced
- 1 box store bought biscuit mix - (8 oz)
- Buttermilk - (in place of the liquid in the boxed biscuit mix recipe)
- 1/4 cup shredded Fontina
- CINNAMON-SUGAR BUTTER:
- 1/2 vanilla bean
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 stick butter room temperature
Details
Servings 4
Preparation
Step 1
To make the Biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes.
In a large bowl, make the biscuits according to the box instructions, using buttermilk instead of the suggested liquid. Gently stir in the pancetta and the cheese.
Line a baking sheet with parchment paper. Spoon the biscuit mixture onto the baking sheet and bake according to box instructions. Transfer to a wire rack to cool.
To make the Cinnamon-Sugar Butter: Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Stir in the butter until well blended. Transfer to a serving bowl.
Serve the biscuits on a platter with the Cinnamon-Sugar Butter alongside.
This recipe yields 4 to 6 servings.
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