HERB AND CHEESE POPPERS

Steps:

• 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" 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 uncovered. To fold as a business letter: Using dough scraper or metal spatula as aid, lift uncover 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" square. Spread 1/2 cup cheese-herb mixture over 2/3 of dough; repeat folding as a business letter, then pressing dough out to 8" square. Repeat two more times with dough and cheese-herb mixture. Roll out dough on floured surface to 10" square; cut into 36 small pieces. Do ahead: Place biscuits in single layer on baking sheets and freeze until firm. Wrap biscuits in single layer of foil, then enclose in resealable freezer bags; freeze up to 2 weeks. Place frozen biscuits 1" apart on parchment-lined baking sheets; thaw in refrigerator overnight. Let biscuits stand at room temperature 20 minutes before baking. Position rack in center of oven; preheat to 500F. Bake biscuits, 1 sheet at a time, until golden brown 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 400F oven 3 minutes before serving.