Herb and Cheese Poppers

I found this recipe in my Bon Appetit magazine. These were so yummy and pretty fun to make. I originally tried to make them for a church function, but things came up, so instead my family had the fortune of eating them ALL. (I made a double batch) They didn't complain. The only complaint I got was that they didn't look exactly like the picture in the magazine. (grrrrr.)

Herb and Cheese Poppers

2 cups coarsely grated sharp cheddar cheese (about 6 ounces)

2 Tbs minced fresh parsley

2 Tbs minced fresh basil

1 tsp minced fresh thyme

1 tsp minced fresh sage

1/4 tsp freshly ground black pepper

2 3/4 cups flour plus 1/4 cup (or more) for dusting and rolling

2 1/2 tsp baking powder

1 tsp sugar

3/4 tsp salt

1/2 tsp baking soda

1/2 cup (1 stick) unsalted butter, cold

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 bowl. In food processor, combine flour mixture and butter 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 of cheese-herb mixture over 2/3 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 1/2 cup cheese-herb mixture over 2/3 of dough; repeat folding as for business letter, then pressing 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.

Position rack in center of oven; preheat to 500 degrees Fahrenheit. Bake biscuits, 1 sheet at a time until golden on top and tester inserted into center comes out clean, about 10 minutes. Cool biscuits on baking sheet, at least 5 minutes. Serve warm.