This is one of those recipes that was inspired by one thing and then out of convenience, became something else (almost) entirely.
Several years ago, I was watching Food Network (I watched it religiously from junior high to high school) and Giada De Laurentiis made these delicious pancetta biscuits. I went to the store, and of course I didn’t want to pay the price for pancetta, so I bought maple bacon instead. Why I thought that would be a good substitute, I have no idea. On top of that, I forgot what kind of cheese and ended up getting gruyere instead of fontina.
Anyhow, one thing lead to another and they were one of the most delicious things I have ever eaten. Even without the cinnamon sugar butter. Talk about going all out!
By Giada De Laurentiis
Makes 4 to 6 servings
- 1/4 pound 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 stick butter, at room temperature
- To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes.
- 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.
- 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.
- 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.
- Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside.