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. ---------------------------------------------------------------------------
Nutrition
Ingredients
