Slab biscuits are simple and irresistible. A buttery biscuit dough is pressed into a pan, baked until golden and flaky, then sliced—resulting in tall, tender biscuits that stay fresh longer than individually cut ones. They make an excellent holiday side dish.
A flaky, buttery biscuit is making a grand entrance today.
These slab biscuits are cheesy and studded with fresh herbs, baked in a single dish until puffed and golden with a crisp top. They’re full of flavor and easy to pull together.
I might never make biscuits any other way. Slab biscuits are simply biscuits pressed into a 9×13-inch baking dish, baked, then sliced—rather than pre-cut and baked individually.
So easy. So buttery and flaky. And tall!
This recipe is part of my Thanksgiving series. Over the years I’ve shared many biscuit variations—traditional, savory, sweet—and they’re all favorites because biscuits are straightforward to make and always satisfying.
Eddie loves biscuits. Like, really loves them.
It wasn’t until recently that I tried the slab method. After making a cheesy spinach slab biscuit recipe, I was hooked.
My version features lots of freshly grated Gruyère and a mix of fresh herbs—rosemary, thyme, sage and parsley. Use whatever herbs you prefer; these pair nicely with Thanksgiving flavors.
The dough uses both buttermilk and sour cream, which help create a tender, flaky crumb and generous height. The method is foolproof: press, bake, slice.
Done.
One of the best features—especially for Thanksgiving—is that slab biscuits are ideal for make-ahead. Because they bake together in a dish, they stay moist and flaky until you slice them. They don’t have all the exposed edges of individually cut biscuits, so they resist staling and can be prepared the night before without sacrificing freshness.
Make a few pans in advance and you’ll have plenty of warm biscuits for the meal—no last-minute oven juggling required.
Because they’re baked as a single loaf, the interior stays especially tender and flaky. Slice when ready and serve warm with butter.
Slab Biscuits
Gruyere Herb Slab Biscuits
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Ingredients
- 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
Instructions
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Preheat the oven to 425°F. Brush a 9×13-inch baking dish with the melted butter.
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In a large bowl, whisk together the flour, baking powder and salt. Add the cold butter and use a fork or pastry blender to work it into the flour until small pieces remain. Stir in the grated Gruyère and chopped herbs.
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Whisk together the buttermilk and sour cream, then pour into the dry ingredients. Mix until just combined. Press the dough evenly into the prepared baking dish and score the top with a knife to mark biscuit portions.
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Bake for 30 to 35 minutes, until golden and puffed. Let cool completely before cutting and serving.
Notes
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Buttery and fluffy, just the way I like them.