Savory Cheese Biscuits

If I ever get the recipe for the divine cheddar fontina biscuits served at Shimo Modern Steak in Healdsburg, California, along with the recipes for their version of twice baked potatoes (potato gnocci baked with cheese and bacon), and their ginger shiso dashi with rock shrimp shumai, I'll know where to get the pan to bake them in.

The cookies they served with the check were also to dai for.

Until I do get the recipe, here's a recipe for a similar kind of savory biscuit that can only be enhanced by baking in that pan:

Ingredients:
4 ounces pancetta diced
2 cups all purpose flour (or a biscuit mix like Bisquick)
6 T cold butter, cut in cubes
3/4 cup buttermilk
1 T baking powder
1/4 teaspoon salt
1/4 chopped sage (optional)
1/2 cup shredded fontina

Variations: 1/2 cup cheddar cheese; 1/4 cup cheddar and 1/4 cup fontina; chopped chives; freshly and finely ground black pepper

Preparing the biscuits:
Preheat oven to 400 degrees.

In a saute pan on medium heat cook pancetta until crisp, about 5 minutes.
Whisk together the flour, salt, baking powder in a bowl. Mix in butter pieces with pasty cutter or using your hands until it is a course meal. Add in the cheese and cooled pancetta, stir in buttermilk until moist clumps - Do not overwork the dough.

Using an ice cream scoop, drop 2 tablespoons onto a parchment lined baking sheet, or a baking pan like in the photograph.

Bake for 12-15 minutes until golden brown, then transfer to cooling rack.