Cheese Poppers Recipe
These Cheese Poppers are Tender, flavorful and melted in your mouth goodness! My kids love it when I make these for Thanksgiving and sometimes Christmas Dinner too! These poppers were very tasty and surprisingly fun to make.
Just a note that this recipe is a biscuit dough and not a bread dough so it will be a little sticky. The turn out light and airy because of the folding process and have just the right amount of cheesy goodness and herbal bite. The grated frozen butter in this recipe is a nice technique that I think I am going to try in other recipes. It was much faster and easier than cutting the butter in to little cubes. My favorite thing about these Poppers is the flakiness and taste. They also reheat nicely, too. I had a hard time keeping away from the leftovers good thing the disappeared quickly! These are the the perfect accompaniment to any meal!
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Cheese Poppers Recipe
- 2 cups 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 black pepper
- 2 3/4 cups all purpose flour plus 1/4 cup (a little more for dusting and rolling)
- 2 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, frozen
- 1 1/2 cups chilled buttermilk
- Line 2 large rimmed baking sheets with parchment paper.
- Mix cheese and next 5 ingredients in medium bowl.
- Whisk 2 3/4 cups flour, baking powder, sugar, salt, and baking 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 1/4 cup 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 1/2 cup cheese-herb mixture over 2/3 of surface of dough, leaving remaining 1/3 of dough surface uncovered.
- Fold the dough like it is a business letter.
- Use a 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 1/2 cup 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.
- To make as freezer side: 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.
- To Bake: preheat to 400°F. Bake biscuits, 1 sheet at a time, until golden on top and tester inserted into center comes out clean, about 12-15 minutes. Cool biscuits on baking sheet at least 5 minutes. If desired, cool completely, then rewarm biscuits in 350°F oven 3 minutes before serving.