Sage and Pancetta Biscuits With Fontina Cheese

Name: Sage and Pancetta Biscuits With Fontina Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by LizzieBug

"Bon Appétit Every-Night Cooking, September 2005."

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Ready In:: 35mins
Ingredients:: 10
Serves:: 12

ingredients

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

directions

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.

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RECIPE SUBMITTED BY

LizzieBug

I’m a 20-something writer living with my wonderful husband of four years and our headstrong basenji pup in the Southeastern part of the US. We're expecting our first baby in Feb '09. DH and I love to travel. We barely get back from one trip before we’re planning the next one! Earlier this year we visited Australia and New Zealand and seriously thought about never coming home! We’re not sure where we’re headed next. Argentina is high on the list, But then again, so are Greece, South Africa, and Russia. So many places to experience, so little time—and money! I read and craft in my down-time. You’ll never find me without a book tucked away in my bag or one of my pockets and I’ve always got some kind of craft project going on. DH is a tennis player so we spend a lot of time out on the courts. Well, he’s out on the courts; I’m on the sidelines guarding the beer!

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