Gruyere Herb Slab Biscuits.
Slab biscuits are so easy and delicious! Buttery biscuit dough is pressed into a pan and baked until golden and flakey and puffer. These stay fresh longer than traditional biscuits and are a great holiday side dish!
A buttery, flaky biscuit is making a grand entrance today.
These slab biscuits are cheesy and filled with fresh herbs, baked in one single dish until golden and puffy with a crunchy top. They are incredibly delicious.
Truly. I may never make biscuits another way again!
How on earth has it taken me this long to make slab biscuits? Aka, biscuits thrown in a 9×13 inch baking dish and baked, then sliced. Not sliced, then baked.
So easy! So buttery and flakey. And tall!
I’m coming at you today with another recipe in our Thanksgiving series. I’ve shared so many varieties of biscuits over the years. Traditional, savory, sweet, everything. And I find them incredibly easy to make, so I even make them often.
Eddie loves biscuits. Like, truly loves them.
However, it wasn’t until recently that I did this. I made the bon appetit cheesy spinach biscuits and fell completely head over heels.
To put my own spin on the slab biscuit, I add a lot of freshly grated gruyere cheese and tons of fresh herbs. Rosemary, thyme, sage, parsley. You can add whatever herbs you have and love! But I find that those particular ones tend to go well with the Thanksgiving flavors.
These biscuits use both buttermilk and sour cream – two of my favorite ingredients in any baked good. The end result is such a flakey, sky-high, flavorful biscuit with a tender crumb.
And I cannot stress how easy and foolproof they are. Throw them in a dish, bake, slice.
Here’s one of my favorite things about them. And this is important for Thanksgiving!
These are some of the best biscuits you can make ahead of time.
I find that to be the issue when it comes to making homemade bread products for Thanksgiving. Yes, I love anything homemade. But there are so many things going on in the oven on that specific day. Bread often takes a backseat. And sure, you can bake some the night before. But anything baked “day of” certainly tastes the freshest.
But these biscuits!! Oh my gosh.
Since they are baked in a dish, they stay fresher until you slice them. The inside stays super tender and flaky. Because they aren’t singly cut out, they don’t have all the surface area to turn stale. Meaning that you CAN make these the night before. And I think you will be very happy with the results.
You can make a few pans and have biscuits for the meal.
Sounds perfect to me.
Gruyere Herb Slab Biscuits
- 2 tablespoons butter, melted, for brushing
- 4 ½ cups all purpose flour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- ½ cup cold unsalted butter, cut into small pieces
- 8 oz gruyere cheese, freshly grated
- ½ cup chopped fresh herbs - rosemary, thyme, chives, parsley, sage
- 1 cup buttermilk
- 1 cup sour cream
- Preheat the oven to 425 degrees F. Brush a 9x13 inch baking dish with the melted butter.
- In a large bowl, whisk together the flour, baking powder and salt. Add in the butter and use a fork or pastry blender to work it into the flour, dispersing the small pieces throughout the mixture. Add in the grated cheese and fresh herbs.
- Whisk together the buttermilk and sour cream. Pour it into the dry ingredients and mix until just combined. Press the mixture into the buttered baking dish. Use a knife to score the dough - basically pre-cutting the biscuits to make them easier to cute when finished.
- Bake for 30 to 35 minutes, until golden and puffed. Let cool completely before cutting and serving.
Buttery and fluffy, just the way I like them.