Pancetta Biscuits

  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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

  1. To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside.
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