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Sage and Pancetta Biscuits with Fontina

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Sage and Pancetta Biscuits with Fontina
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Makes: 12 servings adjust



  • 1 package Sliced Pancetta, chopped

Step 1

Preheat oven to 450°F. Saute pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes. Remove from heat and cool.


  • 2 cups All-Purpose Flour
  • 2 tablespoons Sugar
  • 3 12 teaspoons Baking Powder
  • 1 cup Fontina Cheese, coarsely grated
  • 12 teaspoon Salt
  • 1 tablespoon Fresh Sage, chopped
  • 34 cup Buttermilk, plus 2 tablespoons, chilled
  • 6 tablespoons Unsalted Butter, 3/4 stick, chilled, cut into 1/2 inch cubes

Step 2

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.

Step 3

Transfer biscuits to large rimmed ungreased baking sheet. Brush biscuit tops with remaining 2 tablespoons buttermilk. Bake until biscuits are puffed and golden, about 14 minutes. Serve warm.
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