Last Sunday morn, sitting in the trailer, watched Giada's show (love her cooking!!!) and I have to tell you Roy was out the door before the show was over to get the ingredients for these biscuits!!! Sent the 'overage' to work with him the next morning and they were gone in 5 min.
Pancetta Biscuits
Recipe courtesy Giada De Laurentiis
Biscuits:
1/4 pound pancetta, diced (had to use smoked turkey & ham - remember, we're roughing it.)
1 (8-ounce) box store bought biscuit mix (just use the recipe amount on the back of the box)
Buttermilk (in place of the liquid in the boxed biscuit mix recipe)
1/4 cup shredded Fontina
Cinnamon-sugar butter:
1/2 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
1 stick butter, at room temperature
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.
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What a nice treat for a Sunday morning - yes, we had champagne with them, not afternoon tea as she served them!
Pancetta Biscuits
Recipe courtesy Giada De Laurentiis
Biscuits:
1/4 pound pancetta, diced (had to use smoked turkey & ham - remember, we're roughing it.)
1 (8-ounce) box store bought biscuit mix (just use the recipe amount on the back of the box)
Buttermilk (in place of the liquid in the boxed biscuit mix recipe)
1/4 cup shredded Fontina
Cinnamon-sugar butter:
1/2 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
1 stick butter, at room temperature
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.
-----
What a nice treat for a Sunday morning - yes, we had champagne with them, not afternoon tea as she served them!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com