I slightly adapted this recipe by Peter Reinhart. The
recipe appeared in the Nov. 2009 issue of Bon Appetit magazine. These
biscuits are cut into smaller sizes than regular biscuits. They are delicious
and good served anytime of the day.
Herb and Cheese Biscuits (Poppers) Recipe
Brunch & Breakfast,
Yields: 36 small biscuits
Prep time: 15 min
Cook time: 10 min
2 cups (about 6 ounces) coarsely-grated sharp cheddar cheese
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil*
1 teaspoon minced fresh thyme*
1 teaspoon minced fresh sage*
1/4 teaspoon freshly-ground
2 3/4 cups all-purpose
plus 1/4 cup (or more) for dusting and rolling
2 1/2 teaspoons
2 teaspoons granulated sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup (1 stick) unsalted butter
, frozen at least 20 minutes
1 1/2 cups cold buttermilk
can substitute 2 tablespoons dried herbes de Provence in place of the fresh
basil, thyme, and sage. Also feel free to substitute any dried or minced fresh
herb that you desire.
** Learn how to make a
Preheat oven to 500 degrees F. Position rack in
center of the oven. Line two (2) large baking sheets with parchment paper.
In a medium-size bowl, combine cheddar cheese, fresh herbs, and pepper; set aside.
In large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Using a coarse grater, grate the frozen butter
into the flour mixture. Using your fingers, toss and rub the butter into the flour mixture until evenly distributed (be careful not to overwork the dough).
Stir in the buttermilk just until incorporated (dough will be very sticky).
Sprinkle a clean work surface with 1/4 cup flour. Scrape the dough onto the work surface; sprinkle the top of the dough liberally with
flour. Using your hands, press dough into an 8-inch square, about 1/2-inch thick
(do not knead). When needed, sprinkle more flour on work surface, as needed, to prevent the dough from sticking.
Spread 1/2 cup of the cheese mixture over 2/3 of
the surface of the dough, leaving 1/3 of dough surface uncovered. Lift and fold
the uncovered 1/3 over half of the cheese-covered portion. Then lift and fold
the folded portion over the remaining cheese-covered portion, still using the
bench scraper to help as necessary. You should end up with a long rectangle shape.
Sprinkle the dough with flour to prevent sticking. Press
dough out again into an 8-inch square. Spread 1/2 cup of the prepared cheese
mixture over 2/3 of the dough and repeat folding as before, and then pressing
dough into an 8-inch square again. Repeat this process two (2) more times with the dough and cheese mixture.
On a floured surface, roll out the dough into a 10-inch
square. Using a sharp knife, cut into 36 small biscuits. Place the biscuits on
the prepared baking sheets, 1-inch apart. NOTE: If your
kitchen is hot, place the pans (with the biscuits) in the refrigerator to chill
while preheating the oven.
NOTE: If you need to hold the
uncooked biscuits, the cut dough can be refrigerated for up to 1 hour.
Bake biscuits, one baking sheet at a time, approximately
10 minutes or until golden on top and tester inserted into the center comes out
clean. Remove from oven and let biscuits cool on the baking sheet at least 5
minutes. Serve warm.
If desired, cool the biscuits completely, and then
rewarm biscuit in a 400 degree F. oven for 3 minutes before serving.
To freeze: After cutting
them into biscuits, place the biscuits in a single layer on the prepared baking
sheets. Freeze until firm, then wrap in a single layer in aluminum foil, and
then enclose in a resealable plastic freezer bags. Biscuits may be frozen up to
2 week. To bake, place frozen biscuits 1-inch apart on parchment-lined baking
sheets and let thaw in the refrigerator overnight. Let biscuits stand at room
temperature for 20 minutes before baking as directed above.
Makes 36 small biscuits.