Pancetta Biscuits

TOTAL TIME: 40 min
Prep: 25 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

BISCUITS:
  • 1/4 pound pancetta, diced
  • 1 (8-ounce) box store bought biscuit mix
  • 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, at room temperature
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    • Print Recipe

    Directions

    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.
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