Cheesy Pancetta Biscuits

Rating:

Total Time:

28 minutes

Difficulty:

Easy

Who misses the old days of going out for brunch? Seeing as how that’s not really possible at this moment in time, I’m bringing brunch into my kitchen with the most incredible Cheesy Pancetta Biscuits.

Cheesy Pancetta Biscuits from www.whatsgabycooking.com (@whatsgabycookin)

Okay let’s break this down shall we. It starts with the Cheesy Pancetta Biscuits. It’s a super easy biscuit dough that’s loaded with Gruyere cheese and salty crispy pancetta. If you can’t find Gruyere, any cheese will work. I also love doing this with Swiss, White Cheddar, Monterey Jack, or anything that easily shreds. If you can’t get your hands on pancetta to crisp up, use bacon!! Just tear it into small pieces once it’s crispy so it’s easy to fold into the dough.

Cheesy Pancetta Biscuits from www.whatsgabycooking.com (@whatsgabycookin)

Once you’ve got the biscuits loaded up, baked and ready to go, all that’s left is to make a soft scramble, stuff the eggs into the biscuit and add more cheese and a little bit of thinly sliced prosciutto to the mix. It feels fancy, really doesn’t take much time to pull together and if you have leftover biscuits, they freeze perfectly!

Cheesy Pancetta Biscuits from www.whatsgabycooking.com (@whatsgabycookin)

If you need a few more breakfast/brunch ideas to bring the restaurant world into your home…

Gruyere Pancetta Biscuits from www.whatsgabycooking.com (@whatsgabycookin)

Cheesy Pancetta Biscuits

Gaby Dalkin
These cheesy salty Pancetta Biscuits are the perfect DIY brunch recipe for a weekend!
5 from 1 vote
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast
Cuisine Mediterranean
Servings 9 people

Ingredients
  

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon baking soda
  • 4 tablespoons cold unsalted butter, cut into small pieces, plus 2 tablespoons melted butter
  • 4 ounces diced pancetta, cooked and crisped
  • 1/3 cup gruyere cheese, cut into ¼ inch cubes
  • 1 cup cold buttermilk
  • Flaky salt and freshly cracked black pepper to top

To Serve

  • soft scrambled eggs
  • sliced prosciutto
  • shredded Gruyere cheese
  • soft butter

Instructions
 

  • Preheat oven to 450˚F.
  • In a large mixing bowl combine the flour, baking powder, baking soda, salt and pepper and whisk to combine. Using a fork or a pastry cutter, cut the cold butter into the flour mixture until crumbly. Make a well in the center, place pancetta and cheese in the well and pour buttermilk over. Carefully and slowly stir until it comes together and makes dough.
  • Turn the dough out onto lightly floured surface and, with floured hands, give it a quick knead 3-4 times to bring it together.
  • Pat the dough into a 8×8 square about 1-inch thick, and cut into 9 square biscuits.
  • Place on a baking sheet lined with parchment or a silpat, brush with melted butter, sprinkle with salt and pepper and place in hot oven till puffed up and golden brown, around 15-18 minutes.
  • Slice each biscuit in half and serve with sliced cheese, prosciutto, scrambled eggs and whatever else you want on the best breakfast sandwich!

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One comment;

  1. Monika

    5 stars
    I feel that having this would everything normal in the world again!!