Herb And Cheese Poppers

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 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
• 1/4 teaspoon fresh ground black pepper
• prepared biscuit dough

Recipe

• 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.