Herb and Cheese Poppers

Name: Herb and Cheese Poppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 1 teaspoons baking soda; 0 teaspoons freshly ground black pepper; 118 milliliters (1 stick) unsalted butter, frozen; 355 milliliters chilled buttermilk; 2 Tbsps minced fresh basil; 2 Tbsps minced fresh parsley; 1 teaspoon minced fresh sage; 1 teaspoon minced fresh thyme; 1 teaspoons salt; 170 grams cups coarsely grated sharp cheddar cheese (about; 1 teaspoon sugar

Need a gluten free and vegetarian hor d'oeuvre? Herb and Cheese Poppers could be an excellent recipe to try. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 49 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 36. A mixture of baking powder, salt, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Line 2 large rimmed baking sheets withparchment paper.

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Baking Sheet

Mix cheese and next5 ingredients in medium bowl.

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Cheese

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Bowl

Whisk 2 3/4 cups flour, baking powder,sugar, salt, and baking soda in anothermedium bowl. Using large holes of boxgrater, grate frozen butter onto plate.

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Baking Soda

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add grated butter to flour mixture and rubin with fingertips until evenly distributed.Stir in buttermilk just until incorporated(dough will be sticky).

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Buttermilk

Butter

Dough

All Purpose Flour

Sprinkle work surface with 1/4 cup flour.

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All Purpose Flour

Transfer dough to work surface; sprinkledough with flour. Using hands, press doughinto 8-inch square, about 1/2 inch thick;sprinkle more flour on work surface asneeded to prevent sticking.

Ingredients you will need

Dough

All Purpose Flour

Sprinkle 1/2 cup cheese-herb mixtureover 2/3 of surface of dough, leavingremaining 1/3 of dough surface uncovered.To fold as for business letter: Usingdough scraper or metal spatula as aid,lift uncovered dough portion from worksurface and fold over half of cheese-coveredportion; still using dough scraper or metalspatula as aid, lift folded portion overremaining cheese-covered portion.

Ingredients you will need

Cheese

Dough

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Dough Scraper

Spatula

Sprinkle dough with flour to preventsticking. Press dough out again to 8-inchsquare.

Ingredients you will need

Dough

All Purpose Flour

Spread 1/2 cup cheese-herb mixtureover 2/3 of dough; repeat folding as forbusiness letter, then pressing dough out to8-inch square. Repeat 2 more times withdough and cheese-herb mixture.

Ingredients you will need

Cheese

Spread

Dough

Placebiscuits in single layer on baking sheets;freeze until firm. Wrap biscuits in singlelayer in foil, then enclose in resealablefreezer bags; freeze up to 2 weeks.

Ingredients you will need

Biscuits

Wrap

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Baking Sheet

Aluminum Foil

Placefrozen biscuits 1 inch apart on parchment-linedbaking sheets; thaw in refrigeratorovernight.

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Biscuits

Let biscuits stand at roomtemperature 20 minutes before baking.

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Biscuits

Position rack in center of oven; preheatto 500°F.

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Oven

Bake biscuits, 1 sheet at a time,until golden on top and tester inserted intocenter comes out clean, about 10 minutes.Cool biscuits on baking sheet at least 5minutes. If desired, cool completely, thenrewarm biscuits in 400°F oven 3 minutesbefore serving.

Ingredients you will need

Biscuits

Equipment you will use

Baking Sheet

Oven