Recipe courtesy of Giada De Laurentiis
40 min
25 min
15 min
4 to 6 servings


  • 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


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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