Pancetta biscuits

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Ingredients

  • For the biscuits:

  • 115g pancetta, diced
  • 220g shop-bought American 'biscuit' mix
  • Buttermilk (in place of the liquid in the boxed biscuit mix recipe)
  • 30g shredded Fontina

  • For the cinnamon-sugar butter:

  • 1/2 vanilla pod
  • 100g sugar
  • 1 tbsp ground cinnamon
  • 110g butter, at room temperature

Use imperial measurements

Method

How to make Pancetta biscuits

1) To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes.

2) In a large bowl, make the biscuits according to the box instructions, using buttermilk instead of the suggested liquid. Gently stir in the pancetta and the cheese.

3) Line a baking sheet with baking paper. Spoon the biscuit mixture onto the baking sheet and bake according to box instructions. Transfer to a wire rack to cool.

4) To make the cinnamon-sugar butter: Cut open the vanilla pod lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Stir in the butter until well blended. Transfer to a serving bowl.

5) Serve the biscuits on a platter with the cinnamon-sugar butter alongside.

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