Ingredients
- 2 cups coarsely grated sharp cheddar cheese (6oz)
- 2 tbsp. minced fresh parsley
- 2 tbsp. 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 butter, frozen
- 1 1/2 cups chilled buttermilk
Preparation
Step 1
Line 2 large rimmed baking sheets with parchment paper. Mix cheese and next 5 ingredients in medium bowl.
Whisk 2 3/4 c flour, baking powder, sugar, slat 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, bout 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 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 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.
Preheat oven to 500 F Bake biscuits 1 sheet at a time until golden on top and tester inserted comes out clean about 10 minutes.
Can be made ahead and frozen for 2 weeks . Thaw in refrigerator overnight or at room temperature for 20 mins before baking.