Foodie Blogroll

Thursday, July 15, 2010

Pancetta and Fontina Biscuits

My daughter likes her version of cheese biscuits with cheddar and garlic. This is my go to flavored biscuits. They are a nice delicate savory biscuit that you can serve with a dinner or just for a snack or I like them for breakfast. Sometimes I add a little sage to it and you can make them with a biscuit mix if you like. Just use buttermilk instead of the milk that it calls for.

-4 oz pancetta diced
-2 cups flour
-6 tablespoons cold butter cut in cubes
-3/4 cup buttermilk
-1 tablespoon baking powder
-1/4 tsp salt
-1/4 sage (optional)
-1/2 cup shredded fontina

Preheat oven to 400 degrees.
In a saute pan on medium heat cook pancetta until crisp-about 5 minutes-
In a bowl whisk together the dry ingredients- flour-salt-baking powder-
Mix in butter pieces with pasty cutter or using your hands until it is a course meal-
Add in the cheese and cooled pancetta-stir in buttermilk until moist clumps-try not to overwork the dough-
Drop onto baking sheet- I use my stoneware cookie sheet so I don't need to use parchment paper-I used my cookie dough scoop, or use a spoon or two-
Bake for 12-15 minutes until golden brown-transfer to cooling rack- enjoy-

Pancetta is like an Italian bacon that is similar to bacon but has not been salt cured. You can use bacon instead. Dicing the pancetta it cooks quickly!

You can add a little more buttermilk if it's too dry -

It's hard to wait until they cool before eating them. If you like you can serve with a flavored butter to jazz them up a little, but we enjoy them just the way they are!