| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 pound pancetta, diced
- 1 (8-ounce) box store bought biscuit mix
- Buttermilk (in place of the liquid in the boxed biscuit mix recipe)
- 1/4 cup shredded Fontina
- 1/2 vanilla bean
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 stick butter, at room temperature
Instructions
- To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes.
- 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.
- Line a baking sheet with parchment paper. Spoon the biscuit mixture onto the baking sheet and bake according to box instructions. Transfer to a wire rack to cool.
- To make the Cinnamon-sugar Butter: Cut open the vanilla bean 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.
- Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 462 |
| Total Fat | 30 g |
| Saturated Fat | 15 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 7 g |
| Cholesterol | 59 mg |
| Sodium | 646 mg |
| Serving Size | 1 of 6 servings |
| Calories | 462 |
| Total Fat | 30 g |
| Saturated Fat | 15 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 7 g |
| Cholesterol | 59 mg |
| Sodium | 646 mg |
Reviews
They were great!! soooo flufy! I saved a couple for next day and they got really salty, so I won’t recommend to save left overs.
I made these for a Sunday brunch and everyone loved them. They where not dry and the butter was fab! Fontina cheese is a very mild cheese so it will not have a cheesy taste to it.
For those who said they were disappointed, you should be because you didn’t follow the instructions…..They were great. Made it with dinner…… Awesome biscuits…..
I made a mistake and added the cinnamon and vanilla to the batter instead of the butter! I also added more cheese because I kept eating it and remeasuring. Turned out to be happy mistakes. Delicious with tea
These were a bit dry and the cheese flavor didn’t really shine through. However, they were perfect with a little butter, some scrambled eggs and melted cheddar cheese. Much better than the southern biscuits my husband loves so much! If I made them again I think I’d use less fontina and add some mozzarella.
I saw this recipe the first time Giada presented it, and tried it immediately. LOVED IT Went to see my parents, Italian born and raised, and they LOVED IT. Now everytime I go spend the night with them my father asked my to make them. I probably make these every other weekend. Thanks Giada. I love everything you do.
I didn’t love these…made this morning for a Church group. They were way to salty and dry, ended up kneeding dough and cutting…Would have like to make a chive butter instead of cinnamon….also had a problem with “whole box of biscuit mix” the recipe says 8 oz, but a small box where I live is 1.4 lbs…
Made these for easter and were a big hit, added just a bit more cheese and they were wonderful!!
These are so great one of my friends is begging me to make more! Not only that, but they are very easy to make, re-heat extremely well and these are something I would be proud to serve my guests any time.
Guests at our Lonely Hearts Club party truly enjoyed these surprising biscuits. I used Genoa salame for more meatiness and it proved a far more hardy biscuit than originally thought.