Description

These Gruyere Herb Slab Biscuits are a savory, cheesy treat infused with fresh herbs and tender buttermilk. Perfectly golden and fluffy, they combine sharp Gruyere cheese and fragrant rosemary, thyme, chives, parsley, and sage for an elegant twist on classic biscuits. Baked in a slab pan and scored for easy serving, these biscuits are ideal as a side for soups, salads, or brunch dishes.

Ingredients

Scale

Dry Ingredients

4 ½ cups all purpose flour
2 tablespoons baking powder
2 teaspoons kosher salt

Butter & Cheese

½ cup cold unsalted butter, cut into small pieces
8 oz gruyere cheese, freshly grated
2 tablespoons butter, melted, for brushing

Herbs

½ cup chopped fresh herbs (rosemary, thyme, chives, parsley, sage)

Wet Ingredients

1 cup buttermilk
1 cup sour cream

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Instructions

Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Brush a 9×13 inch baking dish generously with the melted butter to prevent sticking and add flavor.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening agent and seasoning.
Incorporate Butter: Add the cold, small pieces of unsalted butter to the dry mixture. Use a fork or pastry blender to cut the butter into the flour until the mixture resembles small peas, ensuring flaky texture.
Add Cheese and Herbs: Stir in the freshly grated Gruyere cheese and the chopped fresh herbs, combining evenly for bursts of flavor throughout the dough.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and sour cream until smooth.
Mix Wet and Dry: Pour the buttermilk and sour cream mixture into the dry ingredients. Stir gently until just combined, careful not to overmix to keep biscuits tender.
Form and Score Dough: Press the dough evenly into the prepared buttered baking dish. Using a sharp knife, score the dough into 12 to 16 squares, which will make it easier to separate the biscuits after baking.
Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the biscuits are golden brown and puffed up.
Cool and Serve: Remove from the oven and let the biscuits cool completely in the pan before cutting along the scored lines and serving.

Notes

Use cold butter to ensure flaky layers in the biscuits.
Don’t overmix the dough; mix just until ingredients come together to keep biscuits light and tender.
Fresh herbs can be adjusted based on preference or availability.
Make sure to cool biscuits before cutting to prevent crumbling.
These biscuits freeze well; reheat gently before serving.

Nutrition

Serving Size: 1 biscuit
Calories: 220
Sugar: 1g
Sodium: 420mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 7g
Cholesterol: 35mg