 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Ingredients:
1/4 lb 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 |
1/2 vanilla bean |
1/2 cup sugar |
1 tablespoon ground cinnamon |
1/2 cup butter, at room temperature |
Directions:
1. To make the biscuits: In a sauté 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.
|
|