Right now, as of this very minute, four days after the AFC Championship game, this is one of the busiest search engine terms coming into my site:
I’m not an expert, but I do believe there are some football fans in the greater New York area who are in for a serious surprise next Sunday. I hope trauma centers are adding extra staff to deal with the shell-shocked Jets fans who realize the team wearing green on the field is the Packers and not the Jets.
Rosemary, Chive and Cheese Biscuit Bites
I can’t lie, I’ve long imagined that if I were to ever open a local watering hole, these biscuit bites would be our bar nibbles instead of peanuts or pretzels because they go so well with beer and cocktails.
You may be worried that the small dough ball won’t make that many biscuit bites, but this recipe yields about five dozen of these savory little treats. If you’re having a large party, the recipe is easily doubled or even tripled. And if you are not a fan of cheddar, these are very similar to the Parmesan Crisps I posted a couple of years ago, but with sour cream instead of egg.
1 cup flour
4 ounces (1 stick) butter, cold
1/4-1/3 cup sharp cheddar cheese, grated (About 2-3 ounces)
1/4-1/3 cup Parmesan cheese, grated (About 2-3 ounces)
1 tablespoon sour cream
A few sprigs of fresh rosemary, chopped (2-3 tablespoons)
Fresh chives, chopped (2-3 tablespoons)
1/2-1 teaspoon kosher salt, depending on taste preference
1/2 teaspoon ground pepper
Biscuits and crisps like these are pretty forgiving, so if you want to add more cheese, more herbs or even a dash of paprika or cayenne feel free to play around a bit.
In a large bowl, cut together the butter, flour, salt and pepper with either a pastry blender or with two knives until the dough starts to granulate and take on a “sand” like consistency.
Add in cheese, herbs and sour cream.
Using a knife (or two if you’re a ninja or ambidextrous like supposedly Troy Smith is, or David Lee) cut all the ingredients together.
Once combined, using your clean hands (why I need to remind you to wash your hands while cooking is beyond me, but every cookbook always says “clean hands” so maybe people are not as clean as I think they are), form into a ball.
Wrap in plastic or wax paper and let the dough chill for at least thirty minutes.
You can also make this dough the day before baking and keep it chilled in the fridge. If making ahead of time, I recommend rubbing the dough ball with about a teaspoon of vegetable oil so it does not dry out. Even if you are wrapping it in plastic, the moisture tends to get out somehow if left alone for more than a few hours.
Once ready to bake, preheat the oven to 350Âº.
Break the dough into teaspoon-sized flattened balls and place on a lined baking sheet.
Bake at 350Âº until they start to turn golden, about 15 to 20 minutes.
The cheese holds up nicely to the strong taste of rosemary, and the biscuit bites themselves are big enough that they satisfy with just a handful of them, making them great to serve at a tailgate, Super Bowl party or imaginary dream bar you want to open someday. (Or make giant crackers out of!)