Herb and Cheese Poppers

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READY IN: 40mins
Recipe by KathyP53

I simplified this fabulous savory biscuit recipe from the Nov. 09 issue of Bon Appetit by using biscuit mix (like Bisquick). Make your biscuit dough according to package directions and then proceed according the recipe below.

Ingredients Nutrition

Directions

  1. Place oven rack in center of oven and preheat oven to 500 degrees. Line 2 large rimmed baking sheets with parchment paper.
  2. Mix cheese and next 5 ingredients in medium bowl. Set aside.
  3. Prepare biscuit dough according to biscuit mix package directions.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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