SAGE AND PANCETTA BISCUITS WITH FONTINA CHEESE
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
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.
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Salvina Sambo
[email protected]These biscuits are delicious! I love the combination of flavors.
Gretchen Bulusan
[email protected]I've made these biscuits several times now and they're always a hit! They're the perfect addition to any brunch or dinner party.
Tap00z
[email protected]I made these biscuits for a potluck and they were a big hit! Everyone asked for the recipe.
Grady Miller
[email protected]These biscuits are a great way to use up leftover sage and pancetta.
Yvette Beaulac
[email protected]I'm not a fan of sage, so I omitted it from the recipe. The biscuits were still very flavorful.
luz quintero
[email protected]I didn't have any pancetta, so I used bacon instead. It worked out great!
Alexia Mae
[email protected]I followed the recipe exactly and my biscuits turned out perfectly! They were light and fluffy, and the cheese was melted and gooey.
Catherine Kane
[email protected]These biscuits were a little too dry for my taste.
Karina Campos
[email protected]I'm not a huge fan of biscuits, but these were really good! The sage and pancetta gave them a lot of flavor.
Akhi Akthar
[email protected]These biscuits are so easy to make and they taste amazing! I love the combination of sage, pancetta, and fontina cheese.
Colin Martin
[email protected]I made these biscuits for a brunch party and they were a total hit! Everyone loved them.
Theresa Reading
[email protected]These biscuits were a huge hit with my family! They're so flavorful and cheesy, and the sage and pancetta give them a nice savory touch. I will definitely be making these again.