Pancetta Biscuits

Food Network, Giada de Laurentiis

Makes 4-6 servings

    BISCUITS:                                                      
    1/4 pound pancetta diced                                       
    8 ounces store bought biscuit mix                              
    Buttermilk in place of liquid in boxed recipe                  
    1/4 cup shred fontina cheese     
                              
    BUTTER:                                                        
    1/2 vanilla bean                                               
    1/2 cup sugar                                                  
    1 tablespoon cinnamon                                          
    1 stick butter room temp                                       

Prep Time: 25 minutes/Cook Time: 15 minutes

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.