Pancetta drop biscuits

27 Nov


I know I’m a day late but yesterday was the first time I experimented with these biscuits. Surely you’ve got leftovers from Thanksgiving. Some freshly made biscuits to go along with those can’t be such a bad idea, right?

The basic biscuit recipe is from Cook’s Illustrated. I’ve made the biscuits several times before and they always turn out great. The addition of the pancetta is just something I came up with yesterday morning. And judging by the reaction from My Associate (“Holy crap, these are the BEST BISCUITS EVER!!!) I am pretty sure that I’ll be making them again.

Maybe even today.


In a bowl mix together 2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon sugar, and 3/4 teaspoon table salt. (The full recipe is printed below, so relax, no need to take notes.)



In a separate bowl add 1 cup cold buttermilk. Then add 8 tablespoons of melted unsalted butter that’s cooled just slightly.


Stir until clumps form.


Add the buttermilk/butter mix and finely diced and fried pancetta to the flour mixture and incorporate.


The dough should pull together pretty quickly.


Drop the biscuit dough onto a parchment-lined baking sheet and place in an oven preheated to 475°F. Start checking the biscuits at 12 minutes. When they become golden brown they’re done.


These took around 15 minutes. When they’re out of the oven brush the tops with melted butter.


Cool on a rack for a few minutes.


And serve.

My Associate just got out of bed. And, as suspected, I am back on biscuit detail today. See ya.

Recipe
Pancetta Drop Biscuits
Adapted from Cook’s Illustrated‘s Best Drop Biscuits Recipe and provided by Serious Eats

Ingredients
2 cups (10 ounces) unbleached all-purpose flour 
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar 
3/4 teaspoon table salt
1 cup cold buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits 
1/4 lb. pancetta, diced finely and fried until lightly crispy

Directions 
1. Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
2. Add buttermilk mixture and pancetta to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

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