-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!