Herb and Cheese Poppers

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup butter unsalted frozen (1 stick)
• 1.5 cups buttermilk chilled
• 2 tablespoons basil fresh minced
• 2 tablespoons parsley fresh minced
• 1 teaspoon sage fresh minced
• 1 teaspoon thyme sprigs fresh minced
• 0.8 teaspoon salt 
• 6 ounces sharp cheddar cheese grated
• 1 teaspoon sugar 

Equipment

• bowl
• baking sheet
• oven
• whisk
• aluminum foil
• spatula
• dough scraper

Directions

1. Line 2 large rimmed baking sheets withparchment paper.
2. Mix cheese and next5 ingredients in medium bowl.
3. Whisk 2 3/4 cups flour, baking powder,sugar, salt, and baking soda in anothermedium bowl. Using large holes of boxgrater, grate frozen butter onto plate.
4. Add grated butter to flour mixture and rubin with fingertips until evenly distributed.Stir in buttermilk just until incorporated(dough will be sticky).
5. Sprinkle work surface with 1/4 cup flour.
6. Transfer dough to work surface; sprinkledough with flour. Using hands, press doughinto 8-inch square, about 1/2 inch thick;sprinkle more flour on work surface asneeded to prevent sticking.
7. Sprinkle 1/2 cup cheese-herb mixtureover 2/3 of surface of dough, leavingremaining 1/3 of dough surface uncovered.To fold as for business letter: Usingdough scraper or metal spatula as aid,lift uncovered dough portion from worksurface and fold over half of cheese-coveredportion; still using dough scraper or metalspatula as aid, lift folded portion overremaining cheese-covered portion.
8. Sprinkle dough with flour to preventsticking. Press dough out again to 8-inchsquare.
9. Spread 1/2 cup cheese-herb mixtureover 2/3 of dough; repeat folding as forbusiness letter, then pressing dough out to8-inch square. Repeat 2 more times withdough and cheese-herb mixture.
10. Placebiscuits in single layer on baking sheets;freeze until firm. Wrap biscuits in singlelayer in foil, then enclose in resealablefreezer bags; freeze up to 2 weeks.
11. Placefrozen biscuits 1 inch apart on parchment-linedbaking sheets; thaw in refrigeratorovernight.
12. Let biscuits stand at roomtemperature 20 minutes before baking.
13. Position rack in center of oven; preheatto 500°F.
14. Bake biscuits, 1 sheet at a time,until golden on top and tester inserted intocenter comes out clean, about 10 minutes.Cool biscuits on baking sheet at least 5minutes. If desired, cool completely, thenrewarm biscuits in 400°F oven 3 minutesbefore serving.