Guanciale Parmesan Biscuits

Sorry that break was really long, I have been busy with stuff.

Another use for guanciale, right... that is what I promised.

Guanciale can often be substituted for bacon, it is just a little richer and maybe should be applied with a lighter hand. Because we are in love with breakfast, we invented these one sunny Saturday morning to use some tasty jowl and be a vehicle for some farmer's market eggs.

Guanciale Parmesan Biscuits

1/8 to 1/4 cup diced guanciale

1/3 to 1/2 cup grated parmesan cheese

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 to 6 tablespoons, cold unsalted, butter cut into large pieces

3/4 cup buttermilk

1. Position rack in the center of the oven and preheat to 450 degrees.

2. Cook the guanciale in an oven safe frying pan, until it is crisp (we use a cast iron pan). Remove the guanciale from the pan and reserve the fat. I know, this is gross, but delicious.

3. Whisk the dry ingredients with the parmesean and the guanciale.

4. Cut in the butter with two knives or a pastry blender until the crumbs are the size of bread crumbs. I never really know what this looks like, but just sort of make it up. It starts to look more like coarse bread crumbs when my arm gets tired. Strange, huh?

5. Add all of the buttermilk and stir it in with a rubber spatula until all of the ingredients are moist. We use this buttermilk from a local dairy, it is really thick and creamy. The best I have ever used.

Then use your hand to gather the dough into a ball and knead it gently along the side of the bowl until the dough is in one ball. Do not over knead it, or it will be tough and gross.

6. Roll out the dough until it is about 1/2 inch thick. Use a biscuit cutter or knife to cut out the biscuits. Ball up the edges and roll them out again, etc. Do not overwork!

6. Place the biscuits on the non-stick skillet (the one with the guanciale fat). Bake for 10 to 12 minutes. Eat immediately, preferably with an egg on top.