David Mullen’s Savory Gruyere Slab Biscuits

2 tablespoons butter, melted, for brushing on 9x13 baking dish *
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 Freshly ground pepper to taste
2 tablespoons chopped scallions or more to taste
1 cup sour cream
1 cup buttermilk
Freshly ground pepper
4 tablespoons butter melted

1. Preheat the oven to 425 degrees.
2. Brush a 9x13 inch baking dish with the melted butter.
3. In a large bowl, whisk together the flour, baking powder and salt.
4. in a medium bowl mix chopped herb, ground pepper, and cheese. Set aside
5. Using a fork or pastry blender to work butter into the flour. Carefully add in the grated cheese, fresh herbs, pepper, and scallion mixture.
6. Whisk together the sour cream and buttermilk until smooth, then add to the dry ingredients until just combined.
7. Hand Press the mixture into the buttered baking dish. Using a knife to score the dough, pre-cutting the biscuits.
7. Bake for 30 to 35 minutes, until golden and puffed.
8. Place hot pan on rack and brush tops with melted butter using a pastry brush.
9. Let cool slightly before serving.