Description
These Gruyere Herb Slab Biscuits are rich, flaky, and packed with fresh herbs and sharp gruyere cheese. Perfectly baked in a slab for easy slicing, they make a savory accompaniment to any meal or a delicious snack on their own.
Ingredients
Scale
Butter
- 2 tablespoons butter, melted, for brushing
- ½ cup cold unsalted butter, cut into small pieces
Dry Ingredients
- 4 ½ cups all purpose flour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
Cheese & Herbs
- 8 oz Gruyere cheese, freshly grated
- ½ cup chopped fresh herbs (rosemary, thyme, chives, parsley, sage)
Wet Ingredients
- 1 cup buttermilk
- 1 cup sour cream
Instructions
- Preheat and prepare dish: Preheat the oven to 425 degrees F. Brush a 9×13 inch baking dish with the melted butter to prevent sticking and add flavor.
- Mix dry ingredients with butter: In a large bowl, whisk together the flour, baking powder, and kosher salt. Add the cold butter pieces and use a fork or pastry blender to cut the butter into the flour until small pea-sized pieces remain, distributing the butter evenly throughout the mixture.
- Add cheese and herbs: Incorporate the freshly grated Gruyere and chopped fresh herbs into the flour and butter mixture evenly.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk and sour cream until smooth.
- Form the dough: Pour the buttermilk and sour cream mixture into the dry ingredients. Mix gently and just until combined; avoid overmixing to keep biscuits tender.
- Press dough into dish and score: Transfer the dough into the prepared baking dish and press it evenly to fill the dish. Use a knife to score the dough, creating biscuit shapes by cutting partial lines—this pre-cuts them for easier separation after baking.
- Bake the biscuits: Place the dish in the preheated oven and bake for 30 to 35 minutes until the biscuits are golden brown and puffed up.
- Cool and serve: Remove from oven and let the biscuits cool completely in the dish. Once cooled, cut along the scored lines to separate the biscuits. Serve warm or at room temperature.
Notes
- For best results, use cold butter to create flaky layers.
- Make sure not to overmix the dough to keep biscuits tender and light.
- Feel free to swap or add fresh herbs to suit taste preferences.
- If buttermilk is not available, you can substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
- Allowing biscuits to cool before cutting keeps edges neat and prevents squishing.
Nutrition
- Serving Size: 1 biscuit (based on 14 servings)
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg