Pancetta Biscuits

• 1/4 pound pancetta, diced
• 1 (8-ounce) box store bought biscuit mix
• Buttermilk (in place of the liquid in the boxed biscuit mix recipe)
• 1/4 cup shredded Fontina
• 1/2 vanilla bean
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• 1 stick butter, at room temperature

1. To make the biscuits: In a saute 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.
3. Gently stir in the pancetta and the cheese.
4. Line a baking sheet with parchment paper.
5. Spoon the biscuit mixture onto the baking sheet and bake according to box instructions.
6. Transfer to a wire rack to cool.
7. To make the Cinnamon-sugar Butter: Cut open the vanilla bean lengthwise.
8. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds.
9. Scrape vanilla bean seeds into a small bowl.
10. Add sugar and cinnamon and stir to combine.
11. Stir in the butter until well blended.
12. Transfer to a serving bowl.
13. Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside.

pancetta, biscuit mix, buttermilk, shredded fontina, vanilla bean, sugar, ground cinnamon, butter

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/pancetta-biscuits-recipe.html (may not work)