Sage And Pancetta Biscuits With Fontina Cheese

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 preheat oven to 450°f
• 2 sauté pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes.
• 3 remove pancetta from the heat and cool.
• 4 in a large bowl, whisk together the flour, sugar, baking powder, and salt.
• 5 use your fingertips to rub the butter into the flower mixture until a coarse meal forms.
• 6 stir in the fontina cheese and the sage, making sure that the cheese does not clump together.
• 7 add 3/4 cup buttermilk and the pancetta, along with the yummy pan drippings, and stir until moist clumps form.
• 8 turn the dough out a floured surface and knead just until the dough holds together. this should take about 4 to 6 turns.
• 9 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.
• 10 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.
• 11 bake until biscuits are puffed and golden, about 14 minutes. serve warm.