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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the biscuits: In a sauté pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes. | 2. 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. | 3. 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. | 4. 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. | 5. Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	1/4		diced	6.3042	0.0	1.4025	0.0354
biscuit mix	1	box		-	-	-	-
buttermilk			boxed	-	-	-	-
fontina	1/4	cup	shredded	128.37	0.5115	8.448	10.2762
vanilla bean	1/2			6.047999999999999	0.2656	0.0013	0.0013
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
cinnamon	1	tablespoon	ground	-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.