Best Sage And Pancetta Biscuits With Fontina Cheese Recipes

PANCETTA BISCUITS

Steps:

• 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.

BAKED FONTINA

Steps:

• Preheat the broiler and position the oven rack 5 inches from the heat.
• Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
• Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

SAGE, GARLIC AND PROVOLONE BISCUITS

Steps:

• Heat oven to 450°F. Spray 8-inch square baking dish with cooking spray.
• In medium bowl, stir Bisquick mix, sage, garlic powder and 1 cup of the cheese until well blended. Add buttermilk; stir until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix; knead 8 to 10 times. Press into baking dish. Cut into 4 squares, then cut each square diagonally into 2 triangles.
• Bake 8 to 10 minutes or until golden brown.

SAGE AND PANCETTA BISCUITS WITH FONTINA CHEESE

Steps:

• Preheat oven to 450°F. Sauté pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes. Remove from heat and cool.
• Whisk flour, sugar, baking powder, and salt in large bowl to blend. Rub in butter with fingertips until coarse meal forms. Stir in Fontina and sage, separating strands of cheese. Add 3/4 cup buttermilk and pancetta with any pan drippings and stir until moist clumps form. Turn dough out onto floured surface and knead just until dough holds together, about 4 to 6 turns. Flatten dough to 3/4-inch thickness. Using 2 1/4-inch-diameter biscuit or cookie cutter, cut out rounds. Re-roll dough and cut out more rounds until all dough is used.
• Transfer biscuits to large rimmed ungreased baking sheet, spacing apart. Brush biscuit tops with remaining 2 tablespoons buttermilk. Bake until biscuits are puffed and golden, about 14 minutes. Serve warm.