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.