Herb and Cheese Poppers
- 2 cups coarsely grated sharp cheddar cheese (about 6 oz.)
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
- 14 teaspoon fresh ground black pepper
- prepared biscuit dough
- Place oven rack in center of oven and preheat oven to 500 degrees.
- Line 2 large rimmed baking sheets with parchment paper.
- Mix cheese and next 5 ingredients in medium bowl.
- Set aside.
- Prepare biscuit dough according to biscuit mix package directions.
- Transfer dough to floured work surface; sprinkle dough with additional flour to prevent sticking.
- Using hands, press dough into 8" square, about 1/2" thick.
- Sprinkle more flour on work surface as needed to prevent sticking.
- Sprinkle 1/2 cup of cheese-herb mixture over 2/3 of surface of dough, leaving remaining 1/3 of dough surface uncovered.
- To fold as a business letter: Using dough scraper or metal spatula as aid, lift uncovered dough portion from work surface and fold over half of cheese-covered portion; still using dough scraper or metal spatula as aid, lift folded portion over remaining cheese-covered portion.
- Sprinkle dough with flour to prevent sticking.
- Press dough out again to 8" square.
- Spread 1/2 cup cheese-herb mixture over 2/3 of dough; repeat folding as for business letter, then pressing dough out to 8" square.
- Repeat 2 more times with dough and cheese-herb mixture.
- Roll out dough on floured surface to 10" square; cut into 36 small pieces.
- Place biscuits 1" apart on prepared baking sheets.
- Bake, 1 sheet at a time, until golden on top and tester inserted into center comes out clean, about 10 minutes.
- Cool biscuits on baking sheets at least 5 minutes.
- If desired, cool biscuits completely, then rewarm in 400 degree oven for 3 minutes before serving.
- To 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 and freeze up to 2 weeks.
- Place frozen biscuits 1" apart onparchment-lined baking sheets; thaw in refrigerator overnight.
- Let biscuits stand at room temperature for 20 minutes before baking.
cheddar cheese, parsley, fresh basil, thyme, fresh sage, ground black pepper, biscuit dough
Taken from www.food.com/recipe/herb-and-cheese-poppers-399636 (may not work)