Gruyere Herb Slab Biscuits Recipe

If you’re anything like me and adore biscuits that are loaded with flavor and texture, then you’re absolutely going to love this Gruyere Herb Slab Biscuits Recipe. These aren’t your ordinary biscuits—they’re buttery, cheesy, and packed with fresh herbs, baked all in one glorious slab. Trust me, once you try this, you’ll be obsessed, especially because it’s such an easy way to make a bunch of irresistible biscuits that your family and friends will rave about.

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Ingredients You’ll Need

This Gruyere Herb Slab Biscuits Recipe uses simple pantry staples combined with fresh herbs for brightness and quality cheese for depth. Got fresh herbs? Don’t skip them — they really make this special.

• Butter: Melted butter for brushing adds a golden crust, while cold butter cut into the dough helps create flaky layers.
• All-Purpose Flour: The base of your biscuits for structure – make sure to spoon and level for accuracy.
• Baking Powder: This is your magic for that beautiful rise—don’t substitute with baking soda.
• Kosher Salt: Helps amplify all the flavors in the cheese and herbs.
• Gruyere Cheese: Freshly grated is best for melting and flavor; it adds a nutty and slightly sweet character.
• Fresh Herbs: Rosemary, thyme, chives, parsley, sage—feel free to mix what you love or have on hand.
• Buttermilk: Gives acidity that tenderizes the crumb and adds subtle tang.
• Sour Cream: Adds moisture and richness, helping make the dough soft and luscious.

Variations

One of the things I love about this Gruyere Herb Slab Biscuits Recipe is how easy it is to customize. Whether you want to swap herbs, add a spicy kick, or make it dairy-free, you’ve got options to make it your own.

• Cheese Swap: I’ve made these with sharp cheddar instead of Gruyere for a more robust flavor that my kids loved.
• Herb Mix: Try oregano, basil, or tarragon if you want something different—fresh is always best!
• Dairy-Free Option: Substitute the butter with vegan butter and use a dairy-free sour cream alternative; they turn out surprisingly tasty.
• Spicy Kick: Adding a pinch of cayenne or some finely chopped jalapeño gives a subtle warmth that’s addicting.

How to Make Gruyere Herb Slab Biscuits Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 425°F and brushing your 9×13 inch baking dish with melted butter—that buttery base makes a huge difference in texture. In a large bowl, whisk together the flour, baking powder, and kosher salt. This helps distribute the leavening agent evenly to get that perfect rise.

Step 2: Cut in the Cold Butter, Add Cheese and Herbs

Next, add the cold, cubed butter to the dry mixture. Use a pastry blender or two forks to work the butter into the flour until you have pea-sized bits scattered throughout. This step is what creates those flaky layers we’re after. Now toss in the freshly grated Gruyere cheese and chopped herbs—make sure your herbs are well-drained so they don’t add extra moisture.

Step 3: Combine Wet Ingredients, Mix Gently

Whisk the buttermilk and sour cream together until smooth, then pour into your dry ingredients. Gently stir until just combined—don’t overmix or your biscuits can turn out tough. The dough will be a bit sticky but that’s what you want for moist, tender bites.

Step 4: Press Into Pan and Score

Dump your dough into the buttered baking dish and use your hands or a spatula to press it evenly across the bottom. Then, using a buttered knife, score the dough into 12 to 16 squares — this helps you cut the biscuits cleanly once baked and gives them that classic slab biscuit look.

Step 5: Bake and Cool

Bake in the center of the oven for 30 to 35 minutes, until the top is a gorgeous golden brown and the biscuits have puffed beautifully. Let them cool completely in the pan before slicing along your score lines—giving them time to set prevents crumble and keeps everything intact.

How to Serve Gruyere Herb Slab Biscuits Recipe

Garnishes

I love brushing a little extra melted butter on the warm biscuits and sprinkling some flaky sea salt on top right before serving. A bit of extra fresh chopped herbs on the side adds a beautiful, fresh touch that everyone notices.

Side Dishes

These biscuits shine alongside a hearty breakfast with scrambled eggs and bacon, or as a side to a creamy bowl of chicken stew or roasted veggies for dinner. I often serve them with soups—the cheesy herbs perfectly soak up every bit of broth.

Creative Ways to Present

For special brunches, I sometimes slice the slab into squares and layer them with thin slices of smoked ham and arugula—kind of like biscuit sandwiches. At holiday tables, arranging them on a wooden board with small dishes of flavored butters or herb-infused honey adds charm and deliciousness.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover biscuits tightly in plastic wrap and keep them in an airtight container in the fridge for up to 3 days. This keeps them from drying out, though they’re best eaten fresh.

Freezing

I usually freeze extra slab biscuits before baking by assembling the dough in the pan, wrapping it well, and popping it in the freezer. When I want some, I let it thaw in the fridge overnight and then bake according to instructions—this trick works like a charm.

Reheating

To reheat, I pop individual biscuits in a 350°F oven for about 10 minutes until warm and flaky again. Avoid microwaving if you want to keep that crispy exterior and fluffy interior intact.

FAQs

Final Thoughts

This Gruyere Herb Slab Biscuits Recipe has truly become one of my go-to weekend treats. I love how simple it is to throw together, and how impressive they turn out with that tender crumb, melty cheese pockets, and fragrant herbs. Whether you’re serving them for a cozy family breakfast or as a stunning side at dinner, they never disappoint. Give this recipe a try—you might just find these biscuits becoming your new obsession too!

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