Asparagus and Pancetta Cheesy Biscuits
I am not sure there is any better aroma than homemade fresh bread baking in the oven. Well, except for maybe pancetta crisping on the stove…
That’s what makes this winning recipe so outstanding! These easy homemade biscuits are filled with cheese, pancetta and asparagus. They come together quickly and within minutes you have warm, cheesy biscuits on the dinner table.
Keep reading for the “Asparagus and Pancetta Cheesy Biscuits” recipe…
Round of applause to the winner of our “Bread” recipe contest, Sherry Williams! If you are looking for an easy homemade bread recipe for your Thanksgiving spread, this recipe is certainly one to try.
If you have any leftovers (doubtful!) they are even great for breakfast, sliced open and served with a poached egg. Heaven!
Asparagus and Pancetta Cheesy Biscuits (click here to print recipe)
2 1/4 cup All Purpose Baking Mix, such as bisquick
2/3 cup Whole Milk Buttermilk
1 cup Aged Cheddar, shaved
2 Tbsp Cold Herbed Butter, cut in small pieces (can substitute 2 Tbsp cold butter and 1/2 teaspoon Italian Seasoning)
1/2 cup Asparagus, sliced and blanched
6 slices Pancetta, cooked, drained and crumbled
1. Mix all ingredients together in a mixing bowl.
2. Roll out dough on lightly floured surface.
3. Using a biscuit or cookie cutter, cut dough into 12 biscuits. Place biscuits on a non-stick cookie sheet or silicon mat.
4. Bake in a 375 degree about 12 minutes or until golden brown.
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