Pancetta Biscuits

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They were great!! soooo flufy! I saved a couple for next day and they got really salty, so I won't recommend to save left overs.

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I made these for a Sunday brunch and everyone loved them. They where not dry and the butter was fab! Fontina cheese is a very mild cheese so it will not have a cheesy taste to it.

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For those who said they were disappointed, you should be because you didn't follow the instructions.....They were great. Made it with dinner...... Awesome biscuits.....

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I made a mistake and added the cinnamon and vanilla to the batter instead of the butter! I also added more cheese because I kept eating it and remeasuring. Turned out to be happy mistakes. Delicious with tea

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These were a bit dry and the cheese flavor didn't really shine through. However, they were perfect with a little butter, some scrambled eggs and melted cheddar cheese. Much better than the southern biscuits my husband loves so much! If I made them again I think I'd use less fontina and add some mozzarella.

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I saw this recipe the first time Giada presented it, and tried it immediately. LOVED IT Went to see my parents, Italian born and raised, and they LOVED IT. Now everytime I go spend the night with them my father asked my to make them. I probably make these every other weekend. Thanks Giada. I love everything you do.

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I didn't love these...made this morning for a Church group. They were way to salty and dry, ended up kneeding dough and cutting...Would have like to make a chive butter instead of cinnamon....also had a problem with "whole box of biscuit mix" the recipe says 8 oz, but a small box where I live is 1.4 lbs...

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Made these for easter and were a big hit, added just a bit more cheese and they were wonderful!!

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These are so great one of my friends is begging me to make more! Not only that, but they are very easy to make, re-heat extremely well and these are something I would be proud to serve my guests any time.

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Guests at our Lonely Hearts Club party truly enjoyed these surprising biscuits. I used Genoa salame for more meatiness and it proved a far more hardy biscuit than originally thought.