Difficulty Level Easy
It's funny how purchasing in individual ingredient can cause a bit of a ripple effect through your kitchen for the next week or so. I bought a lot of wild leeks at the farmers' market over the past two weeks and I've been using them in pretty much everything I make. That means I'm looking for all kinds of different ways to use them, just to keep it interesting.
Last week I made some Wild Leek Biscuits and posted the recipe on TreeHugger. That meant that I needed some buttermilk. Nobody in my family likes to drink buttermilk, so now I have to find a use for it. Which leads me to more buttermilk biscuits tis morning. Of course, I still have buttermilk left after two batches of biscuits. Maybe I'll make some buttermilk salad dressing, or a buttermilk based chilled soup.
Of course, I had variations on the rest of the ingredients, so substitutions were in order. I used prosciutto rather than pancetta, so I didn't need to cook it, and I used cheddar cheese rather than fontina. I did, however, have some gorgeous sage from my garden. They turned out beautifully and we had a great breakfast.
This recipe is from Bon Appetit, September, 2005
|1 3‑ounce||package thinly sliced pancetta, chopped|
|2 cups||all purpose flour|
|3 1/2 teaspoons||baking powder|
|6 tablespoons (3/4 stick)||chilled unsalted butter, cut into 1/2-inch cubes|
|1 cup||coarsely grated Fontina cheese|
|1 tablespoon||chopped fresh sage|
|3/4 cup plus 2 tablespoons||chilled buttermilk|