For step-by-step instructions for shaping these biscuits, seePrep school.
我ngredients
Makes 36 bite-sized biscuits
Step 1
Line 2 large rimmed baking sheets with parchment paper. Mix cheese and next 5 ingredients in medium bowl.
Step 2
搅拌2 3/4杯面粉,泡打粉,糖,盐, 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).
Step 3
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.
Step 4
Sprinkle 1/2 cup 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.
Step 5
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. 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.
Step 6
Position rack in center of oven; preheat to 500°F. 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. If desired, cool completely, then rewarm biscuits in 400°F oven 3 minutes before serving.
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Reviews (23)
Back to TopThese are a bit of work in the initial prep but are easy to form. The fact they can be frozen and baked later makes them a great accompaniment for soup or salad.
linda_p
Folsom, CA
5/20/2015
Tender, flavorful and melted in my mouth. Love it when food does that! I added a couple of dashes of garlic powder to the dry mix and brushed the tops with heavy cream just before baking.
renorose
Harleysville
3/30/2014
omg these were fantastic -- quick and easy to make and fabulous flavour. Made to go with a pork tenderloin in a mustard sauce with tricolored potato recipe -- but who needs dinner with these delectables?! Will definitely be making again and may even follow the make-ahead directions! Made as written except I didn't have basil so added more parsley.
amanda_ca
Toronto
11/9/2013
We are making them for Thanksgiving. again this year. My son loved them so much I had to make them for Christmas also Couldn't find my recipe, thank goodness for this website. By the way biscuit dough is sticky, it is not bread.
vine64
New Jersey
10/21/2011
我'm sure using too much flour is certainly an issue, but, as a previous reviewer stated, the dough was too sticky to be manageable without a good amount of flour. Has anyone tried serving these with a dipping sauce like an aioli or compound butter?
hatemz11
boston, MA
11/16/2010
These were a big hit last Thanksgiving and can't wait to have them this year!
Anonymous
我ndianapolis
11/14/2010
Made these for a holiday dinner and they came out perfect. They are light and airy because of the folding process and have just the right amount of cheesy goodness and herbal bite. A top 10!
judym1us
Fanwood, NJ
4/4/2010
Me again. I made this again today and it came out even better having remembered the baking soda. I also reserved some cheese for the top - which meant a less wetness inside and an attractive crunchy cheesy top. I took them to a potluck and everyone loved them!
sepilicious
Oakland, CA
2/7/2010
Changes: I grated the butter at fridge temp first and then froze it. Reduced cheese amount, just used chives as my only herb. Accidentally forgot the baking soda. Result: Wonderful and easy! I served them to six people and they all loved it. Very cheesy and chivey. They puffed up nicely and had delightful layers (27 of them!). I had some cold the next day and they were still good.
sepilicious
Oakland, CA
2/5/2010
These poppers were very tasty and surprisingly fun to make. Grated frozen butter was a nice technique that I'll use in other recipes. It was much faster and easier than cutting the butter in to little cubes. I enjoyed the flakiness and taste. I thought they reheated nicely, too. I had a hard time keeping away from the leftovers! I might try the course salt on top next time, like suggested below. I'm passing this recipe on to my mom and sisters.
valjgriff
Woodland, CA
1/12/2010
These were delicious! They are definitely a make again. I served them with chicken Marbella and they were the perfect accompaniment. Although they do take a little work, they are well worth the effort. I made them all but the cooking early in the day, refrigerated them, and then baked them just before serving. The no work at the last minute aspect of them makes them even better!.
Anonymous
Cambridge, MA
12/20/2009
OMG Yum! I have been making biscuits by hand for years and do pretty well (so I'm told). and I have used the frozen, grated butter technique before for scones. I had not done the folding technique for biscuits before, but the cheese was sooooo well incorporated and they were soooo flaky i may have to do it more often. Mine reheated beautifully - from the toaster oven(just ate the last 3 from T-day) and I'm still saying 'mmmmmm". Can't wait to make them again! I may have changed up the herbs and exchanged some parm for kick.
mmason0
12/1/2009
These were a huge hit at my house this year. Considering I do not have a food processor, the only annoying part was grating the butter, but other than that these were extremely easy and very good! I did however add some more herbs because I didn't think the recipe called for enough so I added some minced garlic, rosemary, and thyme to the mix. Right before baked I brushed some olive oil on top and sprinkled them with course salt and garlic powder. YUM!
Anonymous
Havre de Grace, MD
11/28/2009
These were a hit at Thanksgiving & different from the usual breads/rolls we serve traditionally; we toasted them lightly this morning with breakfast; aren't too difficult to make as I used the food processor with large shredded to grate the butter & mix the dough. YUM.
maryannpayne
我ndianapolis
11/27/2009
我真的不认为这是这么多的工作。我put the dry ingredients in my kitchen aid and then grated the butter right in the bowl. I thought the grated frozen butter was a great way to make it blend seamlessly into the flour mixture. Poured the buttermilk right into the bowl as it was mixing and the dough turned out great. The only thing that I thought was a little deceiving was that they are biscuits more than anything (although I should have known from the butter and cheese amounts). I wanted more of a cheesy bread bite than a cheesy biscuit.
sophiadavidson
11/26/2009
