Gruyere Herb Slab Biscuits.
There’s something undeniably comforting about a warm biscuit fresh from the oven. The flavor, the texture, and the aroma combine to create an experience that’s hard to replicate. Enter the Gruyere Herb Slab Biscuits. These biscuits are not your ordinary flaky creations; they are packed with the nutty richness of Gruyere cheese and the fresh vibrancy of herbs. Perfect for breakfast, brunch, or as an accompaniment to your favorite soup, these biscuits bring a gourmet twist to a classic recipe.
Reasons to Love Gruyere Herb Slab Biscuits.
There are countless reasons why you’ll fall in love with Gruyere Herb Slab Biscuits. Here are just a few:
- Flavor Explosion: The combination of Gruyere cheese and fresh herbs creates a delicious flavor profile that’s both rich and aromatic.
- Easy to Make: Unlike traditional biscuits that require individual shaping, these slab biscuits are fuss-free and quick to prepare.
- Versatile: Enjoy them warm with butter, pair them with soup, or serve them alongside a salad for a well-rounded meal.
- Perfect for Sharing: A large slab makes it easy to share, making them ideal for gatherings or family meals.
Ingredient Breakdown
Let’s take a closer look at what you’ll need to whip up these delightful biscuits:
- 4 cups all-purpose flour: The base of our biscuits, providing the necessary structure.
- 2 tablespoons baking powder: This ingredient gives the biscuits their lovely rise.
- 2 teaspoons kosher salt: Enhances the flavors and balances the richness of the cheese.
- ½ cup cold unsalted butter, cut into small pieces: Cold butter creates flaky layers in the biscuits.
- 8 oz Gruyere cheese, freshly grated: The star of the show, adding a nutty and creamy flavor.
- ½ cup chopped fresh herbs: A mix of rosemary, thyme, chives, parsley, and sage brings freshness and complexity.
- 1 cup buttermilk: Adds moisture and a slight tang to the biscuits.
- 1 cup sour cream: Contributes creaminess and enhances the biscuit’s texture.
- 2 tablespoons butter, melted (for brushing): Adds a golden finish and extra richness to the biscuits.
What You’ll Need (Gear)
To make your Gruyere Herb Slab Biscuits, gather these essential tools:
- Large mixing bowl: For combining your dry ingredients and mixing the dough.
- Pastry cutter or fork: To cut the cold butter into the flour mixture.
- Baking sheet: A large one to hold your slab biscuits.
- Parchment paper: For easy cleanup and to prevent sticking.
- Rolling pin: To roll out your dough to the desired thickness.
- Sharp knife or pizza cutter: For cutting the biscuits into squares.
Gruyere Herb Slab Biscuits in Steps
Ready to bake? Follow these simple steps to create your Gruyere Herb Slab Biscuits.
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together 4 cups of all-purpose flour, 2 tablespoons of baking powder, and 2 teaspoons of kosher salt until well combined.
Step 3: Cut in the Butter
Add ½ cup of cold unsalted butter, cut into small pieces, to the flour mixture. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
Step 4: Add Cheese and Herbs
Stir in 8 ounces of freshly grated Gruyere cheese and ½ cup of chopped fresh herbs. Mix until evenly distributed.
Step 5: Mix Wet Ingredients
In a separate bowl, mix together 1 cup of buttermilk and 1 cup of sour cream. Pour this mixture into the dry ingredients and stir until just combined.
Step 6: Roll Out the Dough
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick.
Step 7: Cut the Biscuits
Use a sharp knife or pizza cutter to slice the dough into squares or rectangles, depending on your preference.
Step 8: Bake the Biscuits
Transfer the cut biscuits to the prepared baking sheet. Brush the tops with 2 tablespoons of melted butter, then bake for 20-25 minutes, or until golden brown.
Step 9: Serve and Enjoy!
Once baked, remove the biscuits from the oven and let them cool slightly before serving. Enjoy them warm with butter or your favorite spread!
Warm & Cool Weather Spins
Gruyere Herb Slab Biscuits are versatile enough to adapt to different seasons and occasions. Here are some ideas:
- Spring/Summer: Add fresh herbs like basil or dill and serve with salads or as a light snack.
- Fall/Winter: Incorporate seasonal ingredients like roasted garlic or add a pinch of cayenne pepper for warmth.
- Brunch Occasions: Pair with poached eggs and hollandaise for a decadent brunch dish.
- Picnics: These biscuits travel well! Pack them with your favorite cheeses and charcuterie.
What Could Go Wrong
While these biscuits are relatively foolproof, a few things could go awry. Here are some potential pitfalls to watch for:
- Overmixing: Mixing too much can lead to dense biscuits instead of light and fluffy ones. Mix until just combined.
- Butter Temperature: Ensure your butter is cold; this is crucial for achieving flaky layers.
- Too Much Flour: Be careful not to add too much flour when rolling out the dough; it can affect the texture.
- Baking Time: Keep an eye on your biscuits to avoid overbaking. They should be golden but not dark brown.
Save It for Later
If you find yourself with leftover Gruyere Herb Slab Biscuits, don’t worry! Here’s how to store them:
Allow the biscuits to cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. They can be reheated in the oven for a few minutes to restore their original texture.
Common Qs About Gruyere Herb Slab Biscuits.
Can I use a different type of cheese?
Absolutely! While Gruyere adds a distinct flavor, you can substitute it with other cheeses like sharp cheddar, fontina, or even feta for a different twist.
What herbs work best in this recipe?
Fresh herbs are ideal for flavor, but feel free to experiment! Try using dill, tarragon, or even a blend of your favorites to suit your taste.
How can I make these biscuits lighter?
To achieve a lighter biscuit, consider adding an extra tablespoon of baking powder or using self-rising flour in place of all-purpose flour.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to wrap it tightly to prevent drying out.
Wrap-Up
Gruyere Herb Slab Biscuits are not only easy to make but also a delightful addition to any meal. Their rich flavor and fluffy texture make them a standout dish that everyone will love. Whether you enjoy them fresh from the oven or as part of a meal later, these biscuits are sure to impress. So, roll up your sleeves, gather your ingredients, and let’s get baking! You’ll be glad you did when you take that first warm bite of Gruyere Herb Slab Biscuits.
Gruyere Herb Slab Biscuits.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper.
- Step 2: In a large mixing bowl, whisk together 4 cups of all-purpose flour, 2 tablespoons of baking powder, and 2 teaspoons of kosher salt until well combined.
- Step 3: Add ½ cup of cold unsalted butter, cut into small pieces, to the flour mixture. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
- Step 4: Stir in 8 ounces of freshly grated Gruyere cheese and ½ cup of chopped fresh herbs. Mix until evenly distributed.
- Step 5: In a separate bowl, mix together 1 cup of buttermilk and 1 cup of sour cream. Pour this mixture into the dry ingredients and stir until just combined.
- Step 6: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick.
- Step 7: Use a sharp knife or pizza cutter to slice the dough into squares or rectangles, depending on your preference.
- Step 8: Transfer the cut biscuits to the prepared baking sheet. Brush the tops with 2 tablespoons of melted butter, then bake for 20-25 minutes, or until golden brown.
- Step 9: Once baked, remove the biscuits from the oven and let them cool slightly before serving. Enjoy them warm with butter or your favorite spread!
Notes
- For extra flavor, experiment with different cheese varieties.
- These biscuits can be made ahead; refrigerate the dough for up to 24 hours.
- Store leftovers in an airtight container for up to 2 days.
