Caramelized Leek, Pancetta and Goat Cheese Biscuits
When we seek justice, what are we actually demanding? How can we make sure that we are achieving the outcomes we desire? Are we considering the potential side effects on currently marginalized populations as well as future generations? That’s a huge question to pose in a lil ol’ recipe headnote, but those in power are rarely interested in giving up wealth or resources of their own volition, so we must be prepared to make our expectations known. There are many paths to justice, and we can seek it in a restorative or a retributive fashion, as well as in a distributive or procedural way. Personally, I believe that restorative justice practices that give energy back to the community and harmed parties are a more regenerative solution.For me, the perfect biscuit has a crunchy and golden exterior that protects a fluffy inside studded with yummy inclusions. I like a bit of protein, a pungent cheese and a sweet vegetable finish to round out my breakfast carbs. The drop biscuit is an easier dough to make than one that requires rolling for flaky layers, and it produces a better gluten-free result since the texture doesn’t rely on carefully building gluten strength.
Ingredients
- ¼ cup unsalted butter
- 2 medium leeks, cleaned and sliced into half moons
- 1 tablespoon packed dark brown sugar
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 4 ounces small-dice pancetta
- 2 ounces hard goat cheese (such as Midnight Moon), shredded
- 1¼ cups buttermilk
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a medium skillet over medium-low heat, melt 2 tablespoons of the butter. Add the leeks and brown sugar and stir to combine. Reduce the heat to low and cook, stirring only very occasionally, until deeply brown and caramelized (see Note). Set aside.
- Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder, salt and pepper. Set aside.
- In a medium skillet over medium-high heat (ideally, the one you caramelized the leeks in), cook the pancetta until crispy but still chewy, reserving the fat. Add the remaining 2 tablespoons butter to the pan and stir to melt.
- Add the leeks and cheese to the flour mixture and stir until evenly coated (to reduce clumping), then add the pancetta along with the fat. Pour in the buttermilk and vinegar and mix until combined.
- Using a 2-ounce scoop, portion the dough onto the prepared baking sheet and bake for 20 to 25 minutes, until golden brown on top and deep golden brown and crispy on the bottom.
Notes
From The Revolution Will Be Well-Fed, by Corrie Locke-Hardy
Note: The caramelization of leeks and onions (as well as meat and other foods) is thanks to the Maillard Reaction—a chemical reaction that occurs when proteins and sugars are transformed by heat, producing new flavors and aromas. Leeks and onions will become jammy and sweet with a long cook time over low heat. Just make sure you don’t burn them.
Recipe and image used with permission of Raspberry Bow Press
This recipe has been slightly adapted for Edible Seattle.