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Herb and Cheese Poppers

December 28, 2009

These little biscuits are as good as they sound- rich and cheesy and crunchy around the edges.  Plus they aren’t very

herb and cheese poppers

time consuming to make.  The batter comes together in minutes, and they only require a few folds to work the cheese and herbs in- just be sure you remember to freeze your butter ahead of time.  I used this as a topping for a vegetable pot pie, and they would be great with soups or chili.  This recipe from Bon Appetit makes 36 bite-size  biscuits.

Ingredients:

2 c coarsely shredded cheddar cheese (about 8 oz)

2 T minced fresh parsley

2 T minced fresh basil

1 t minced fresh thyme

1 t minced fresh sage

1/4 t ground black pepper

2 3/4 c flour, plus more for dusting

2 1/2 t baking powder

1 t sugar

3/4 t salt

1/2 t baking soda

1 stick (1/2 c) butter, frozen

1 1/2 c chilled buttermilk

Directions:

Preheat oven to 500 degrees.  Grease 2 baking sheets or line with parchment paper.  Mix cheese and next 5 ingredients in a medium bowl.

Whisk 2 3/4 cups flour, baking powder, sugar, salt, and baking soda in another medium bowl. Using large holes of box grater, grate frozen butter onto plate. Add grated butter to flour mixture and rub in with fingertips until evenly distributed. Stir in buttermilk just until incorporated (dough will be very sticky).

Sprinkle work surface with 1/4 cup flour. Transfer dough to work surface; sprinkle top of dough with flour. Using hands, press dough into 8-inch square, about 1/2 inch thick; sprinkle more flour on work surface as needed to prevent sticking.

Sprinkle 1/2 cup cheese-herb mixture over the bottom 2/3 of surface of dough, leaving top 1/3 of dough surface uncovered.  Fold the dough like a business letter by using your hands or a dough scraper to lift the bottom edge over half of cheese-covered portion and the top over the remaining cheese-covered portion.  Sprinkle top with more flour and press dough out again to 8-inch square.  Repeat this 3 more times until all cheese is used.

Roll out dough on floured surface to 10-inch square; cut into 36 small pieces. DO AHEAD: Place biscuits in single layer on baking sheets; freeze until firm. Wrap biscuits in single layer in foil, then enclose in resealable freezer bags; freeze up to 2 weeks. Place frozen biscuits 1 inch apart on parchment-lined baking sheets; thaw in refrigerator overnight. Let biscuits stand at room temperature 20 minutes before baking.

Position rack in center of oven; preheat to 500°F. Bake biscuits, 1 sheet at a time, until golden on top and tester inserted into center comes out clean, about 10 minutes. Cool biscuits on baking sheet at least 5 minutes.

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