Prep 20 mins
Cook 15 mins
Bon Appétit Every-Night Cooking, September 2005.
- 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
- 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.