Guanciale & Provolone Biscuit Recipe
Make Guanciale & Provolone Biscuit Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuit Dough
Filling & Add-ins
Finish & Glaze
Method
Biscuit Dough
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
Mix dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly combined.
- 3
Cut in butter
Add 3/4 cup cold cubed unsalted butter to the dry ingredients. Using a pastry cutter or two forks (or pulses in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep butter cold.
- 4
Combine wet ingredients
In a measuring cup or small bowl, whisk together 1 cup cold buttermilk, 1/4 cup whole milk, and 1 large egg until blended.
- 5
Form dough
Make a well in the center of the dry ingredients and pour in the wet mixture. Mix gently with a wooden spoon or rubber spatula until the dough comes together and there are no large dry pockets. Do not overwork; the dough should be shaggy and slightly sticky.
Filling & Add-ins
- 6
Cook guanciale
Place 6 oz diced guanciale in a cold skillet. Turn heat to medium and render fat gradually, stirring occasionally, until pieces are crisp and golden and most fat has rendered, about 6–8 minutes. Remove skillet from heat and transfer guanciale with a slotted spoon to a paper towel-lined plate to drain. Reserve rendered fat (about 1–2 tablespoons) for flavoring the dough if desired.
- 7
Incorporate add-ins
If using the reserved guanciale fat, let it cool slightly and toss it with the dough’s flour mixture before adding wet ingredients (optional step) — this yields a rich flavor. Fold the drained, cooled diced guanciale and 1.5 cups shredded sharp provolone cheese into the shaggy dough gently until distributed. Add 1 teaspoon freshly ground black pepper and 1 tablespoon chopped fresh thyme (if using) and fold once or twice to distribute. The dough will be slightly sticky and studded with cheese and guanciale.
- 8
Shape biscuits
Turn the dough out onto a lightly floured surface and pat to about 1-inch thickness. Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut rounds. Gather scraps gently and press to cut additional biscuits — aim for 8–10 biscuits depending on cutter size.
Bake & Finish
- 9
Arrange and brush
Place biscuits on the prepared baking sheet about 1 inch apart (for slightly crisp sides) or touching (for taller sides). Brush the tops lightly with 2 tablespoons melted butter.
- 10
Bake
Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating the pan halfway through, until the biscuits are golden brown on top and cooked through. Oven times may vary; test with a toothpick in the center — it should come out clean of raw dough (some melted cheese may appear).
- 11
Finish
Remove biscuits from oven and immediately brush tops again with any remaining melted butter. Sprinkle with 1/2 teaspoon coarse sea salt or flaky salt and an extra grind of black pepper if desired. Let cool 5 minutes on the baking sheet before transferring to a wire rack.
- 12
Serve
Serve warm as a contorni (side) alongside mains. These biscuits are best enjoyed the day they are made; reheat briefly in a 350°F oven to refresh.