Ingredients for Pancetta Biscuits
- 4 ounces pancetta, diced
- 1 box (16.3 ounces) refrigerated biscuit mix
- 1 cup buttermilk
- Fontina
- 1 vanilla bean
- 1/4 cup granulated sugar
- Ground Cinnamon
- 1/4 cup unsalted butter, softened
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How to Make Pancetta Biscuits
- **Crisp the Pancetta:** In a medium skillet, cook diced pancetta over medium-high heat until golden brown and crispy, about 5-7 minutes. Remove from heat and set aside, reserving 1 tablespoon of rendered pancetta fat.
- **Prepare the Biscuits:** In a large bowl, prepare the biscuit dough according to the box instructions, substituting buttermilk for the liquid called for in the recipe.
- **Incorporate Pancetta & Cheese:** Gently fold in the crispy pancetta and shredded cheddar cheese.
- **Bake the Biscuits:** Preheat oven to the temperature specified on the biscuit mix box. Line a baking sheet with parchment paper. Drop rounded tablespoons of biscuit dough onto the prepared baking sheet, leaving some space between each biscuit.
- **Bake:** Bake for the time specified on the biscuit mix box, or until golden brown and cooked through.
- **Cool:** Transfer biscuits to a wire rack to cool slightly.
- **Make the Cinnamon-Sugar Butter:** Split the vanilla bean lengthwise and scrape the seeds into a small bowl using the back of a knife. Add the softened butter, sugar, and cinnamon. Stir until well combined and creamy.
- **Serve:** Serve warm biscuits on a platter with the cinnamon-sugar butter alongside for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
127g
Fat
92g
Carbs
20g
