Pancetta Biscuits
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 462
- Total Fat
- 30
- Saturated Fat
- 15
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 7
- Cholesterol
- 59
- Sodium
- 646
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
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.