Gruyere Herb Slab Biscuits Recipe

If you’re anything like me and love a flaky, cheesy biscuit that’s bursting with fresh herbs and bold flavor, then you are absolutely going to adore this Gruyere Herb Slab Biscuits Recipe. These biscuits are tender, rich, and packed with that nutty, melty gruyere cheese that just melts in your mouth. I remember the first time I made them—my kitchen filled with the intoxicating scent of herbs and cheese, and my family was practically begging for seconds. Trust me, once you try this slab-style biscuit, you’ll never want to go back to round ones again!

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Ingredients You’ll Need

The magic of this Gruyere Herb Slab Biscuits Recipe lies in the harmony between creamy dairy, nutty cheese, and fresh herbs. Using cold butter and a mix of buttermilk and sour cream keeps the dough tender and moist, while fresh herbs add depth. Here’s my rundown on choosing the best ingredients for this recipe.

• All purpose flour: Stick with all purpose flour for that classic biscuit texture—light but sturdy enough to hold all that cheese and herbs.
• Baking powder: Fresh baking powder ensures your biscuits rise perfectly fluffy and golden.
• Kosher salt: I prefer kosher salt here for a cleaner salt flavor that complements the cheese without overpowering.
• Unsalted butter (cold): The cold butter creates pockets of flaky deliciousness—don’t skip keeping it chilled!
• Gruyere cheese (freshly grated): Freshly grated gruyere melts better and has a richer flavor than pre-shredded versions.
• Fresh herbs: A mix of rosemary, thyme, chives, parsley, and sage brings a bright, earthy note that I absolutely love.
• Buttermilk: Adds tang and tenderness—if you can’t find buttermilk, whole milk with a splash of lemon juice works in a pinch.
• Sour cream: Keeps the biscuits moist and adds a subtle richness you won’t want to skip.

Variations

One of the things I love about the Gruyere Herb Slab Biscuits Recipe is how easy it is to tweak based on what you’ve got in your kitchen or your flavor preferences. I’ve tried swapping herbs and cheeses, and it always turns out delicious, giving you plenty of room to make it your own.

• Cheese Swap: I once used sharp white cheddar instead of gruyere for a slightly tangier bite, and my family loved it just as much.
• Herb Variations: Try substituting basil or tarragon for a fresh summer twist, especially when you have those herbs on hand.
• Dairy-Free Option: You can replace sour cream and buttermilk with coconut yogurt and a bit of lemon juice – the texture changes slightly but still delicious!
• Spicy Kick: Adding a pinch of cayenne or chopped jalapeños adds some heat that pairs amazingly with the creamy cheese.

How to Make Gruyere Herb Slab Biscuits Recipe

Step 1: Prep Your Workspace and Oven

First things first, preheat your oven to 425°F (220°C). While it heats, brush a 9×13 inch baking dish generously with the melted butter—this not only keeps the biscuits from sticking but also adds a beautiful golden crust along the edges. I keep my melted butter warm on the stove to brush again before baking for an extra buttery finish.

Step 2: Mix the Dry Ingredients and Cut in Butter

In a large bowl, whisk together your flour, baking powder, and kosher salt. This uniform mix is super important for even rising and salt distribution. Now, add the cold, cubed butter. Use a pastry blender or fork and cut the butter into the flour until you get a crumbly mixture with pea-sized bits of butter still visible—that’s the secret to flakiness!

Step 3: Add Cheese and Herbs

Next, toss in the freshly grated gruyere and chopped herbs. Give everything a gentle stir—this helps distribute all those flavorful nuggets evenly without overworking the dough.

Step 4: Wet Ingredients and Combining the Dough

Whisk together the buttermilk and sour cream until smooth, then pour into the dry ingredient bowl. Stir gently with a wooden spoon or spatula just until combined and no dry flour remains. The dough will be a bit sticky and soft, and that’s exactly what you want. Overmixing here will make your biscuits tough—this is one of those moments when “less is more.”

Step 5: Press, Score, and Bake

Transfer the dough to your buttered baking dish and press it out evenly to fill the pan, about an inch thick. Now here’s the trick I discovered: use a sharp knife to lightly score the dough into biscuit-sized squares before baking. This pre-cuts the biscuits, making them super easy to break apart after baking without tearing. Pop it into that hot oven and bake for 30 to 35 minutes until golden, puffed, and irresistible.

Step 6: Cool and Serve

Once they come out of the oven, resist the urge to cut right away—letting them cool completely helps the texture set and the flavors deepen. When cool, simply slice along your scored lines and enjoy!

How to Serve Gruyere Herb Slab Biscuits Recipe

Garnishes

I usually keep it simple with a pat of herb-infused butter or a drizzle of good honey on top—something that enhances the savory notes. If I’m serving more formally, a sprinkle of flaky sea salt or finely chopped chives brightens them up perfectly.

Side Dishes

These biscuits are fantastic alongside creamy soups like tomato bisque or butternut squash soup. I also love serving them with scrambled eggs and crispy bacon for brunch or even alongside a fresh green salad for an easy dinner.

Creative Ways to Present

For special occasions, I’ve arranged these biscuits on a wooden board surrounded by herb sprigs and small bowls of compound butters or jams—making it easy and elegant for guests to help themselves. Adding a few small cheese wedges and a glass of chilled white wine elevates the presentation without extra work.

Make Ahead and Storage

Storing Leftovers

Leftover Gruyere Herb Slab Biscuits should be stored in an airtight container at room temperature for up to two days. I always place a paper towel underneath and on top of the biscuits to absorb any moisture, keeping them from getting soggy.

Freezing

I’m a big fan of making these biscuits ahead and freezing them. Simply wrap the fully cooled slab tightly in plastic wrap and then foil, then freeze for up to 3 months. When you want fresh biscuits, thaw overnight in the fridge and reheat.

Reheating

To reheat, I pop the biscuits in a 350°F (175°C) oven for about 10-12 minutes until warmed through and crisp on the outside. Avoid microwaving as it tends to make them chewy instead of flaky.

FAQs

Final Thoughts

This Gruyere Herb Slab Biscuits Recipe has become a favorite in my house for good reason — it’s straightforward, unbelievably tasty, and versatile enough for breakfast, lunch, or dinner. I love how every bite delivers that perfect balance of cheesy, buttery, and herbaceous goodness. If you’ve been on the lookout for that ultimate biscuit recipe to impress your family or friends, this one really is it — give it a try and watch your kitchen fill with smiles and satisfied sighs!

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