I served them with this potato soup. I used shredded mozzarella instead of Fontina since that's what I had on hand. And I had to make my own buttermilk substitute. I did that by adding a tablespoon of vinegar to a little less than a cup of milk and letting it sit for 5 minutes.
Sage and Pancetta Biscuits
A variation on this recipe from Bon Appétit
1 3-ounce package thinly sliced pancetta (Italian bacon), chopped
2 cups all purpose flour
2 tablespoons sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup shredded mozzarella cheese
1 tablespoon chopped fresh sage
3/4 cup plus 2 tablespoons chilled buttermilk
Preheat oven to 450°F. Sauté 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.
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