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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Shanto Vai
s-vai@hotmail.comThe biscuits were a bit too brown. I think I'll bake them for less time next time.
Rony Saha
rony.saha2@gmail.comThe biscuits were a bit too flat. I think I'll roll them out thinner next time.
Crystal Segovia
s_crystal70@hotmail.comThe biscuits were a bit too dense. I think I'll let the dough rise for longer next time.
haqe zahra
hzahra26@yahoo.comThe biscuits were a bit too crumbly. I think I'll handle the dough more gently next time.
Hridoy Ahmed6650
h-ahmed6650@gmail.comThe biscuits were a bit dry. I think I'll add some more milk or butter next time.
mike peevey
p.mike@yahoo.comThese biscuits were a bit too salty for my taste. I think I'll use less pancetta next time.
GF GFR
gf.g88@gmail.comI'm not a huge fan of biscuits, but these ones were really good. The sage and pancetta gave them a nice savory flavor, and the fontina cheese was gooey and delicious. I'll definitely be making them again.
Victor Jani
vj@hotmail.comThese biscuits are a great way to impress your guests. They look and taste amazing, and they're sure to be a hit at any party or gathering.
Md Radoy
md-radoy@yahoo.comI made these biscuits for my friends last weekend and they raved about them. They said they were the best biscuits they had ever had. I'll definitely be making them again soon.
Sara Jones
s@gmail.comThese biscuits are simply delicious. The sage and pancetta add a wonderful flavor that pairs perfectly with the fontina cheese. They're perfect for any occasion, whether it's a casual brunch or a fancy dinner party.
Daniyal Mughal
m-d88@aol.comI love how easy these biscuits are to make. I can whip them up in no time, even on busy weeknights. They're also a great way to use up leftover ingredients, like pancetta and cheese.
Ember Vest
vest37@aol.comWow, these biscuits were a hit! My family loved the combination of crispy edges, fluffy interiors, and cheesy, savory fillings. They were perfect for a weekend brunch and were gone in no time.