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Giada’s Pancetta-Fontina Biscuits




Source of Recipe


Giada De Laurentiis


Recipe Introduction


Delicious and easy biscuits. I confess that I didn’t make the cinnamon sugar-butter – it just sounded weird to me. But reading the comments about it makes me curious, so I might try it next time. I thought that the biscuits could have used a little more cheese and some cayenne. I also brushed the biscuits with melted butter before and after baking.


List of Ingredients




BISCUITS:
1/4 pound thinly sliced 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
Melted butter for brushing on the biscuits

CINNAMON SUGAR-BUTTER:
1/2 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
1 stick butter, at room temperature


Recipe



BISCUITS:
Sauté the pancetta over medium heat until crisp. Drain and set aside.

Make the biscuits according to the package directions adding the cheese and pancetta [and the cayenne] to the dry mix and using buttermilk in place of the suggested liquid. Do the recommended kneading in the mixing bowl and scoop out the biscuits with an ice cream scoop and place on a parchment lined baking sheet. Flatten slightly. Brush with melted butter and bake, according to package directions.

When done, brush again with melted butter.

CINNAMON SUGAR-BUTTER:

Cut open the vanilla bean lengthwise and scrape out the beans into a small bowl. Add the sugar and cinnamon and mix. Add the butter and mix completely. Serve alongside the biscuits.

Serves 4 – 6.