Pancetta Biscuits

Name: Pancetta Biscuits
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 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; 1/2 vanilla bean; 1/2 cup sugar; 1 tablespoon ground cinnamon; 1 stick butter, at room temperature

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Level: Easy
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 4 to 6 servings

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

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.