Weekends are for Biscuits!

Homemade slab biscuits are fluffy, tender and a wonderful breakfast treat.  They’re filled with subtle layers of flavor by mixing a generous amount of cheese and herbs right into the dough. You’ll easily mix the dough and shape it into a slab. Cut and bake for biscuits that are versatile enough to be served from breakfast to dinner. Create a decadent egg sandwich by sliding an egg into these beautifully baked biscuits. The crispy exterior and doughy interior make a great base for a deli sandwich, or simply slather with butter and serve with dinner. This recipe was featured in the May/June issue of Inside Northside Magazine. Show us your version of slab biscuits on Instagram at @InsideNorthside and @Y_delicacies.

Herb and Cheese Slab Biscuits

Yvette Zuniga Jemison YDelicacies.com

Servings: 8

1  ¼ cups whole milk, plus extra for topping

2 tablespoons apple cider vinegar

3 cups all-purpose flour, plus extra for worksurface

1 tablespoon baking powder

1 teaspoons salt

¼ teaspoon baking soda

1 cup unsalted butter, chilled

1 cup mozzarella cheese, grated

¼ cup fresh parsley, chopped

1 teaspoon fresh thyme leaves

For serving: butter and jam

1. Preheat the oven to 350°F. Line a baking sheet with parchment.

2. In a cup stir together the milk and vinegar and set aside.

3. In a large bowl, whisk the flour, baking powder, salt, and baking soda together.

4. Grate the butter on the large holes of a grater.  Add to the dry ingredients and toss to coat the butter. Add the cheese and herbs and toss to combine.

5. Pour the milk mixture into the dry ingredients, and mix just until the dough forms.

6. On a floured surface gently shape the dough into a  12x6-inch slab.  Transfer to the lined baking sheet. Flour a knife and cut into 8 biscuits. Keep the biscuits close together. Brush the top of the biscuits with milk. Bake until puffed and golden brown on the top and the bottom, about 30 minutes.