Best 8 Sage And Pancetta Biscuits With Fontina Cheese Recipes

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Introducing the ultimate comfort food dish that combines the fragrant aroma of sage, the savory richness of pancetta, and the gooey goodness of melted fontina cheese – sage and pancetta biscuits with fontina cheese. This delectable recipe brings together the perfect blend of flavors and textures to create a dish that is sure to tantalize your taste buds. Get ready to embark on a culinary journey as we guide you through the steps of crafting these heavenly biscuits, transforming your kitchen into a haven of aromas and flavors.

Check out the recipes below so you can choose the best recipe for yourself!

GOUGèRES WITH PANCETTA AND SAGE



Gougères With Pancetta and Sage image

What could be better than warm cheese puffs straight out of the oven? How about warm cheese puffs studded with bacon - or in this case, pancetta - and fresh sage? They are salty, brawny and rich; crisp on the outside and soft within. Gougères are best baked just before serving, but if you like you can make the batter ahead, form it into balls, and freeze them, unbaked. Bake while still frozen, adding 5 to 10 minutes onto the baking time.

Provided by Melissa Clark

Categories     snack, finger foods, appetizer

Time 1h

Yield About 5 1/2 dozen

Number Of Ingredients 9

6 ounces/170 grams pancetta, cut into cubes, or bacon
A dozen whole sage leaves
4 tablespoons/57 grams unsalted butter
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon cayenne
1 cup/125 grams bread flour or all-purpose flour (see Note)
4 eggs, at room temperature
5 ounces/142 grams shredded Gruyère, or another firm cheese like Manchego or aged Cheddar
1/3 cup/50 grams grated Parmesan cheese

Steps:

  • Put pancetta in a large skillet and place over medium heat. Cook slowly, stirring, until fat is rendered and meat is well browned and crispy all over, 12 to 17 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
  • Sprinkle sage into the hot fat in the skillet and cook until crisp, about 1 minute. Transfer to plate with pancetta. When cool, finely chop pancetta and sage together.
  • Heat oven to 425 degrees and line two rimmed baking sheets with parchment paper. Have ready an electric mixer fitted with the paddle attachment (or use a sturdy mixing spoon).
  • In a saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once, and cook, stirring continuously with a wooden spoon, until dough forms a mass and pulls away from the sides of the pot, 2 to 3 minutes. The dough will be quite stiff.
  • Scrape into the mixer and beat until cooled slightly, about 30 seconds. Add one egg at a time, letting it fully incorporate before adding the next. (If you don't have a mixer, you can do this by mixing dough vigorously with a sturdy spoon.)
  • When eggs are incorporated, add Gruyère and continue to beat until it is mostly melted into batter, then add pancetta and sage and mix until combined.
  • Transfer batter to a large resealable plastic bag, and snip off 3/4-inch from one corner, or use a pastry bag. Pipe into balls, about 2 teaspoons each, leaving 1 inch of space between them. (Or, use a spoon to form the balls and drop onto baking sheets.)
  • Sprinkle Parmesan on top, and bake 15 minutes. Reduce oven temperature to 350 degrees, and continue to bake until golden and cooked through, 10 to 15 minutes more. Serve immediately, while still warm.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 0 grams, TransFat 0 grams

PANCETTA BISCUITS



Pancetta Biscuits image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

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

Steps:

  • 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.

SAGE AND PANCETTA BISCUITS WITH FONTINA CHEESE



Sage and Pancetta Biscuits with Fontina Cheese image

Categories     Bread     Milk/Cream     Pork     Breakfast     Brunch     Bake     Fall     Sage     Fontina     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 12

Number Of Ingredients 9

1 3-ounce package thinly sliced pancetta (Italian bacon), chopped
2 cups all purpose flour
2 tablespoons sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup coarsely grated Fontina cheese
1 tablespoon chopped fresh sage
3/4 cup plus 2 tablespoons chilled buttermilk

Steps:

  • Preheat oven to 450°F. Sauté pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes. Remove from heat and cool.
  • Whisk flour, sugar, baking powder, and salt in large bowl to blend. Rub in butter with fingertips until coarse meal forms. Stir in Fontina and sage, separating strands of cheese. Add 3/4 cup buttermilk and pancetta with any pan drippings and stir until moist clumps form. Turn dough out onto floured surface and knead just until dough holds together, about 4 to 6 turns. Flatten dough to 3/4-inch thickness. Using 2 1/4-inch-diameter biscuit or cookie cutter, cut out rounds. Re-roll dough and cut out more rounds until all dough is used.
  • Transfer biscuits to large rimmed ungreased baking sheet, spacing apart. Brush biscuit tops with remaining 2 tablespoons buttermilk. Bake until biscuits are puffed and golden, about 14 minutes. Serve warm.

CHEDDAR AND SAGE BISCUITS



Cheddar and Sage Biscuits image

The cheddar and sage bring a distinctive flavor to these biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 8

4 cups all-purpose flour (spooned and leveled), plus more for working
2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons coarse salt
2 cups grated sharp white cheddar (5 1/2 ounces)
2 tablespoons chopped fresh sage
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups low-fat buttermilk

Steps:

  • Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt. Add cheddar and sage and pulse to combine. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and pulse just until combined, 2 to 3 times.
  • Turn dough out onto a lightly floured work surface and knead just until it comes together. With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 2 3/4-inch round biscuit cutter, cut out 12 biscuits (reroll and cut scraps).
  • Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 318 g, Fat 16 g, Fiber 1 g, Protein 9 g

SAGE FONTINA FOCACCIA



Sage Fontina Focaccia image

These rustic loaves have plenty of sage flavor-a tasty addition to any feast. - Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Time 45m

Yield 1 loaf (8 wedges).

Number Of Ingredients 12

1-1/4 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 teaspoon honey
3/4 to 1 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon olive oil
2 teaspoons minced fresh sage
1/4 teaspoon salt
TOPPING:
1-1/2 teaspoons olive oil, divided
8 fresh sage leaves
1/2 cup shredded fontina cheese

Steps:

  • In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add 3/4 cup all- purpose flour, whole wheat flour, oil, minced sage and salt. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 5 minutes. Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. For topping, brush dough with 1 teaspoon oil. Top with sage leaves; brush leaves with remaining oil. Sprinkle with cheese. Bake at 400° until golden brown, 10-15 minutes. Remove to a wire rack. Serve warm.,

Nutrition Facts : Calories 112 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 131mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SAGE BISCUITS



Sage Biscuits image

Provided by Molly O'Neill

Categories     side dish

Time 20m

Yield 9 biscuits

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons chilled, unsalted butter, diced
1/4 cup chopped sage leaves
3/4 cup plus 1 tablespoon buttermilk
1 tablespoon melted unsalted butter

Steps:

  • Preheat the oven to 450 degrees. Sift together the flour, baking powder, baking soda and salt. Cut the cold butter into the flour until it resembles coarse meal. Stir in the sage. Stir in the buttermilk until the dry ingredients are just moistened.
  • Lightly flour your hands and gather the dough into a ball. Lightly flour a work surface and place the dough on it. Using your hands, form the dough into a square about 1/2 inch thick and roughly 7 inches by 7 inches. Cut the dough into 9 squares and transfer them to a baking sheet. Brush the tops with the melted butter and bake until golden brown, 12 to 14 minutes. Serve warm.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 195 milligrams, Sugar 1 gram, TransFat 0 grams

SAGE AND PANCETTA BISCUITS WITH FONTINA CHEESE



Sage and Pancetta Biscuits With Fontina Cheese image

Make and share this Sage and Pancetta Biscuits With Fontina Cheese recipe from Food.com.

Provided by LizzieBug

Categories     Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

3 ounces thinly sliced pancetta, chopped
2 cups all-purpose flour
2 tablespoons sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup Fontina cheese, coarsely grated
1 tablespoon fresh sage, chopped
3/4 cup chilled buttermilk
2 tablespoons chilled buttermilk

Steps:

  • Preheat oven to 450°F
  • Sauté pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes.
  • Remove pancetta from the heat and cool.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Use your fingertips to rub the butter into the flower mixture until a coarse meal forms.
  • Stir in the Fontina cheese and the sage, making sure that the cheese does not clump together.
  • Add 3/4 cup buttermilk and the pancetta, along with the yummy pan drippings, and stir until moist clumps form.
  • Turn the dough out onto a floured surface and knead just until the dough holds together. This should take about 4 to 6 turns.
  • Flatten the dough to a 3/4-inch thickness and cut out biscuits. (A 2 1/4 inch biscuit cutter will yield about a dozen biscuits.) Re-roll the dough and cut out more rounds until all dough is used.
  • Transfer the biscuits to an ungreased baking sheet, leaving at least an inch between biscuits. Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
  • Bake until biscuits are puffed and golden, about 14 minutes. Serve warm.

Nutrition Facts : Calories 178.2, Fat 8.9, SaturatedFat 5.5, Cholesterol 26.4, Sodium 294.7, Carbohydrate 19.4, Fiber 0.6, Sugar 3.1, Protein 5.1

CHEDDAR-CHEESE-AND-SAGE BISCUITS



Cheddar-Cheese-and-Sage Biscuits image

Sage gives these biscuits a nice, clean herbal flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 16

Number Of Ingredients 12

4 cups all-purpose flour, plus more for work surface
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
3 cups grated cheddar cheese (9 ounces)
2/3 cup thinly sliced fresh sage
2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon heavy cream

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and paprika. Using a pastry blender, cut in butter until the mixtrure resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
  • Using a 2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
  • In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh sage, pancetta, and Fontina cheese.
  • Be sure to chop the sage and pancetta finely so that they distribute evenly throughout the biscuits.
  • Grate the Fontina cheese yourself for the best texture and flavor.
  • Don't overmix the dough, as this will make the biscuits tough.
  • Roll out the dough to a thickness of about 1/2 inch for the best results.
  • Cut the biscuits into rounds using a biscuit cutter or a sharp knife.
  • Bake the biscuits in a preheated oven until they are golden brown and cooked through.
  • Serve the biscuits warm with additional Fontina cheese, if desired.

Conclusion:

These sage and pancetta biscuits with Fontina cheese are a delicious and easy-to-make addition to any meal. They are perfect for breakfast, lunch, or dinner, and they can also be served as an appetizer or snack. With their savory flavor and flaky texture, these biscuits are sure to be a hit with everyone who tries them.

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