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.
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.
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!
If you need a few more breakfast/brunch ideas to bring the restaurant world into your home…
- Huevos Rancheros
- Spring Pea Tart
- Scallion and Cheese Scones
- Coconut Blueberry Pancakes
- Fried Egg Breakfast Sandwich
- Walnut Sticky Buns
- Savory Herb Waffles with Eggs
Cheesy Pancetta Biscuits
- 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
- soft scrambled eggs
- sliced prosciutto
- shredded Gruyere cheese
- soft butter
- 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!
I feel that having this would everything normal in the world again!!
Oh goodness! This recipe has stepped up my biscuit game. My Quarantine version had crispy bacon (no pancetta on hand) and I used some black pepper cheddar I had left over instead of the gruyere. I even sprinkled some cheese on top before baking! No buttermilk in the fridge so I used half Greek yogurt/half whole milk substitution. Served the hubs breakfast with these open face and a couple of fried eggs. He told me, “Home run, Babe!”
Super easy and delicious! We didn’t have any buttermilk or Gruyere cheese in the fridge so we substitute with bacon and cheddar cheese with a little bit of dried chives. And one cup of milk to 1 tablespoon of lemon juice to substitute for the buttermilk. Came out amazing! Our son left the “cheese crispies” that melted off the biscuits!