Herb and Cheese Poppers

Ingredients for Herb and Cheese Poppers

• 230g coarsely grated sharp cheddar cheese (about 170g )

• 2 tablespoons minced fresh parsley

• 2 tablespoons minced fresh basil

• 1 teaspoon minced fresh thyme

• 1 teaspoon minced fresh sage

• 1/4 Teelöffel frisch gemahlener schwarzer Pfeffer

• 350g plain flour plus 30g (or more) for dusting and rolling

• 2 1/2 teaspoons baking powder

• 1 Teelöffel Zucker

• 3/4 Teelöffel Salz

• 1/2 Teelöffel Natron

• 110g (1 stick) unsalted butter, frozen

• 350ml chilled buttermilk

Line 2 large rimmed baking sheets with parchment paper. Mix cheese and next 5 ingredients in medium bowl.

Whisk 350g flour, baking powder, sugar, salt, and bicarbonate of soda in another medium bowl. Using large holes of box grater, grate frozen butter onto plate. Add grated butter to flour mixture and rub in with fingertips until evenly distributed. Stir in buttermilk just until incorporated (dough will be sticky).

Sprinkle work surface with 30g flour. Transfer dough to work surface; sprinkle dough with flour. Using hands, press dough into 8-inch square, about 1/2 inch thick; sprinkle more flour on work surface as needed to prevent sticking.

Sprinkle 60g cheese-herb mixture over 2/3 of surface of dough, leaving remaining 1/3 of dough surface uncovered. To fold as for 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-inch square. Spread 60g cheese-herb mixture over 2/3 of dough; repeat folding as for business letter, then pressing dough out to 8-inch square. Repeat 2 more times with dough and cheese-herb mixture. Roll out dough on floured surface to 10-inch square; cut into 36 small pieces. 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; freeze up to 2 weeks. Place frozen biscuits 1 inch apart on parchment-lined baking sheets; thaw in refrigerator overnight. Let biscuits stand at room temperature 20 minutes before baking.

Position rack in centre of oven; preheat to 260°C. Bake biscuits, 1 sheet at a time, until golden on top and tester inserted into centre comes out clean, about 10 minutes. Cool biscuits on baking sheet at least 5 minutes. If desired, cool completely, then rewarm biscuits in 204°C oven 3 minutes before serving.

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