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Gruyere Herb Slab Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 112 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 to 16 biscuits 1x
  • Category: Bake
  • Method: Baking
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. Add cheese and herbs: Incorporate the freshly grated Gruyere and chopped fresh herbs into the flour and butter mixture evenly.
  4. Combine wet ingredients: In a separate bowl, whisk together the buttermilk and sour cream until smooth.
  5. 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.
  6. 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.
  7. 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.
  8. 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