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Stuffing Biscuits Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/stuffing-biscuits-recipe/