Pancetta, Gruyere & Scallion Biscuits

I like to make these in the morning, served alongside eggs for a hearty breakfast. But they also accompany dinner quite nicely. As with any biscuit, the key is to use very cold butter, and not over mix the dough once it comes together. Cut straight down with your biscuit cutter, resisting the urge to twist, which can compact the layers and impede it’s rise. If pancetta is hard to come by, use bacon instead.

Pancetta, Gruyere & Scallion Biscuits

Prep Time 20 minutes
Cook Time 20 minutes
I like to make these in the morning, served alongside eggs for a hearty breakfast. But they also accompany dinner quite nicely. As with any biscuit, the key is to use very cold butter, and not over mix the dough once it comes together. Cut straight down with your biscuit cutter, resisting the urge to twist, which can compact the layers and impede it's rise. If pancetta is hard to come by, use bacon instead.
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Course Side Dish
Servings 10

Ingredients
 

  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • lots of freshly cracked black pepper
  • 6 tablespoons very cold butter, cut into cubes
  • ¾ cup grated gruyere cheese, or use mild white cheddar
  • 2 ounces pancetta
  • 2 scallions, chopped
  • 3/4 cup cold buttermilk

Instructions
 

  • Preheat your oven to 425 F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine the flour, baking soda and baking powder, salt and a few generous grinds of black pepper. Mix with a whisk to ensure even distribution. Add the butter and using your finger tips or a pastry cutter, mix the butter into the flour until no large lumps remain. Stir in the cheese and place in the refrigerator while you cook the pancetta.
  • In a medium skillet, cook the pancetta in a little olive oil until crispy. Drain on paper towels then chop into small pieces.
  • Mix the pancetta and scallions into the dry mixture, then add the buttermilk. Mix with a spoon until it comes together, then knead with your hands gently to make sure it is thoroughly combined.
  • Turn the dough out onto a floured board and pat into a 1 inch thickness. Use a biscuit cutter and cut rounds, gathering up the scraps and patting out again until you’ve used all the dough. (At this point you can refrigerate them overnight if you prefer to bake them off in the morning.)
  • Bake on the parchment lined sheet for 15-20 minutes until browned. Serve warm.

Notes

  • Sometimes I put together my biscuit dough the night before so I can simply bake them off in the moring. See notes in recipe if you’d like to do the same.
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