Stuffing Biscuits Recipe

Introduction

These stuffing biscuits are a delicious twist on classic biscuits, packed with flavorful herbs and savory vegetables. Perfect alongside your favorite holiday meal or as a tasty snack, they combine the best of stuffing and biscuit textures in every bite.

Ingredients

• ½ cup celery, chopped
• ½ cup onion, chopped
• ½ cup carrots, chopped
• 1 tablespoon fresh thyme
• 1 tablespoon fresh sage
• ¾ teaspoon salt, divided
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2 cups bread flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon granulated sugar
• 1 ¼ cups buttermilk
• 8 tablespoons unsalted butter, melted and cooled, divided
• 1 teaspoon fresh rosemary, chopped

Instructions

1. Step 1: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until finely chopped.
2. Step 2: Heat the olive oil in a large skillet over medium heat.
3. Step 3: Add the chopped vegetables from the processor to the skillet and cook for 10-12 minutes. Remove from the heat and let cool.
4. Step 4: Preheat the oven to 425°F (220°C).
5. Step 5: In a large bowl, combine the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt.
6. Step 6: In a separate small bowl, whisk together the buttermilk and 4 tablespoons of the melted butter.
7. Step 7: Pour the wet mixture into the dry ingredients and stir until a dough forms. Fold in the cooled vegetables until evenly combined.
8. Step 8: Drop 12 heaping spoonfuls of dough onto a baking stone or baking sheet.
9. Step 9: Bake in the preheated oven for 12 minutes.
10. Step 10: While the biscuits bake, mix the remaining 4 tablespoons of melted butter with the chopped rosemary.
11. Step 11: Remove the biscuits from the oven and brush them with the rosemary butter mixture.
12. Step 12: Return the biscuits to the oven and bake for an additional 6-8 minutes until golden and cooked through.
13. Step 13: Take the biscuits out of the oven and serve warm. They pair beautifully with butter, cranberry sauce, gravy, or can be made into turkey sliders.

Tips & Variations

• Use fresh herbs whenever possible for the best flavor, but dried herbs can substitute in a pinch—use about one-third the amount.
• For a richer biscuit, substitute half the buttermilk with sour cream.
• Add shredded cheese like cheddar or parmesan to the dough for an extra savory bite.
• To make these gluten-free, try using a gluten-free baking flour blend and check that your baking powder is gluten-free.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Reheat in a 350°F oven for about 10 minutes to restore their crispy exterior and warm interior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffing biscuits ahead of time?

Yes, you can prepare the dough and shape the biscuits, then refrigerate them for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if baking from cold.

What can I use if I don’t have buttermilk?

To make a buttermilk substitute, mix 1 ¼ cups milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it slightly curdles, then use as directed.

Stuffing Biscuits Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

These stuffing biscuits combine savory vegetables, fresh herbs, and tender buttermilk biscuits into a delightful side dish perfect for holiday meals or comforting dinners. Packed with a fragrant blend of celery, carrots, onions, and herbs like thyme, sage, and rosemary, these golden biscuits are beautifully baked to a fluffy texture and finished with a rosemary butter glaze for extra savory richness.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

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Vegetables and Herbs

• ½ cup celery, chopped
• ½ cup onion, chopped
• ½ cup carrots, chopped
• 1 tablespoon fresh thyme
• 1 tablespoon fresh sage
• ¼ teaspoon black pepper
• 1 teaspoon fresh rosemary, chopped

Dry Ingredients

• 2 cups bread flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon granulated sugar
• ¾ teaspoon salt, divided

Wet Ingredients

• 1 tablespoon olive oil
• 1 ¼ cups buttermilk
• 8 tablespoons unsalted butter, melted and cooled (divided)

Instructions

1. Prepare the vegetable mixture: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until finely chopped, creating a flavorful vegetable herb mixture.
2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped vegetable mixture and cook it for 10-12 minutes until softened and aromatic. Remove from heat and set aside to cool.
3. Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
4. Mix the dry ingredients: In a large bowl, combine the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt. Whisk them together to distribute evenly.
5. Combine wet ingredients: In a separate small bowl, whisk the buttermilk and 4 tablespoons of the melted butter until smooth.
6. Form the dough: Pour the wet mixture into the dry ingredients and stir gently until a soft dough forms. Then fold in the cooled sautéed vegetables and herbs until evenly incorporated.
7. Portion the biscuits: Spoon 12 heaping portions of the dough onto a baking stone or a lined baking tray, spacing them to allow room for rising.
8. Bake the biscuits: Place the baking stone in the preheated oven and bake for 12 minutes until the biscuits start to turn golden.
9. Prepare the rosemary butter topping: While the biscuits bake, mix the remaining 4 tablespoons melted butter with the chopped fresh rosemary for a fragrant glaze.
10. Glaze the biscuits: Remove the biscuits from the oven after 12 minutes and brush them generously with the rosemary butter mixture.
11. Finish baking: Return the biscuits to the oven and bake for an additional 6-8 minutes until fully cooked and golden brown on top.
12. Serve: Remove the biscuits from the oven and serve warm. These stuffing biscuits pair wonderfully with butter, cranberry sauce, gravy, or can be used as a base for turkey sliders.

Notes

• Use bread flour for a chewier, more structured biscuit; all-purpose flour can be substituted but may alter texture.
• Allow the sautéed vegetable mixture to cool before adding to the dough to prevent activating the baking soda prematurely.
• For extra flavor, try adding a small amount of cooked sausage to the vegetable mixture before folding into the dough.
• Brush the rosemary butter on while the biscuits are hot for best absorption and flavor.
• These biscuits are best served fresh but can be stored in an airtight container and reheated gently in the oven.

Keywords: stuffing biscuits, savory biscuits, holiday biscuits, buttermilk biscuits, vegetable biscuits, rosemary biscuits, thyme and sage biscuits