Pancetta Biscuits

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.