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Sage & Pancetta Biscuits with Fontina Cheese

Ingredients: 3 thinly sliced and chopped pancetta 1 27/625 Pound(s) all-purpose flour 163/2500 Pound(s) sugar 129/212 Ounce(s) baking powder 869/10000 Ounce(s) salt 489/2500 Pound(s) chilled, unsalted, 1/2 in cubes butter 1 coarsely grated cheese, fontina 1 Package(s) chopped sage (fresh) 3/16 Quart(s) + 2 T, chilled buttermilk Directions: Preheat oven to 450°F. Saute pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes. Remove from heat and cool. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Rub in butter with fingertips until coarse meal forms. Stir in Fontina and sage, separating strands of cheese. Add 3/4 cup buttermilk and pancetta with any pan drippings and stir until moist clumps form. Turn dough out onto floured surface and knead just until dough holds together, about 4 to 6 turns. Flatten dough to 3/4-inch thickness. Using 2 1/4-inch-diameter biscuit or cookie cutter, cut out rounds. Re-roll dough and cut out more rounds until all dough is used. Transfer biscuits to large rimmed ungreased baking sheet, spacing apart. Brush biscuit tops with remaining 2 tablespoons buttermilk. Bake until biscuits are puffed and golden, about 14 minutes. Serve warm. Makes about 12. Bon Appetit Every-Night Cooking September 2005
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