Stuffing Biscuits Recipe

Introduction

These Stuffing Biscuits combine the comforting flavors of classic herb stuffing with a soft, buttery biscuit. Perfect for holiday dinners or a cozy meal, they bring savory vegetables and fresh herbs into every fluffy 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 then 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 the vegetables are finely chopped.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Add the chopped vegetables from the food processor and cook, stirring occasionally, for 10 to 12 minutes. Remove from heat and set aside to cool.
3. Step 3: Preheat your oven to 425°F (220°C).
4. Step 4: In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt.
5. Step 5: In a separate small bowl, whisk the buttermilk with 4 tablespoons of the melted butter.
6. Step 6: Pour the wet mixture into the dry ingredients and stir just until a dough forms. Fold in the cooled vegetables until evenly combined.
7. Step 7: Drop 12 heaping spoonfuls of the dough onto a baking stone or sheet, spacing them evenly.
8. Step 8: Bake the biscuits in the preheated oven for 12 minutes.
9. Step 9: While the biscuits bake, mix the remaining 4 tablespoons of melted butter with the chopped rosemary to create a flavorful topping.
10. Step 10: Remove the biscuits from the oven after 12 minutes and brush the tops with the rosemary butter.
11. Step 11: Return the biscuits to the oven and bake for an additional 6 to 8 minutes, until golden brown and cooked through.
12. Step 12: Serve warm, with extra butter, cranberry sauce, gravy, or use as a base for turkey sliders.

Tips & Variations

• Use day-old bread crumbs or torn bread pieces mixed into the dough for extra texture and a more traditional stuffing feel.
• Substitute fresh herbs with 1 teaspoon each of dried thyme, sage, and rosemary if fresh herbs aren’t available.
• For a richer flavor, replace buttermilk with whole milk and 1 tablespoon lemon juice or vinegar as a quick buttermilk substitute.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. To reheat, warm in a 350°F (175°C) oven for 8 to 10 minutes or microwave briefly until heated through, then brush with warmed butter for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, substitute buttermilk with a dairy-free milk mixed with lemon juice or vinegar, and use dairy-free butter or oil to keep the flavor and texture similar.

Can I prepare the vegetable mixture in advance?

Absolutely. You can chop and cook the vegetables ahead of time, then cool and store them in the refrigerator for up to 24 hours before mixing into the dough.

Stuffing Biscuits Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

These savory Stuffing Biscuits combine classic stuffing flavors like celery, onion, carrots, and fresh herbs baked into soft, buttery biscuits. Perfect as a side for holiday meals or turned into turkey sliders, they feature tender chunks of seasoned vegetables and a crisp, golden crust with a rosemary butter topping.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 46 minutes
• Yield: 12 biscuits 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Herbs

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

Wet Ingredients

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

Instructions

1. Chop Vegetables: Place the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper into a food processor. Pulse until the mixture is finely chopped but not pureed, ensuring even cooking and flavor distribution.
2. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped vegetables and sauté for 10-12 minutes until softened and fragrant. Remove from heat and allow to cool completely.
3. Preheat Oven: Set your oven to 425°F (220°C) and prepare a baking stone or baking sheet for the biscuits.
4. Mix Dry Ingredients: In a large bowl, combine the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon of salt. Whisk to evenly distribute the leavening agents and seasonings.
5. Mix Wet Ingredients: In a smaller bowl, whisk together the buttermilk and 4 tablespoons of the melted, cooled butter until combined.
6. Form the Dough: Pour the wet mixture into the dry ingredients and gently stir until just combined into a dough. Then fold in the cooled sautéed vegetables, mixing evenly without overworking the dough.
7. Shape Biscuits: Using a spoon, place 12 heaping spoonfuls of dough evenly spaced on the baking stone or sheet. The biscuits do not need to be perfectly shaped as they will bake into rustic rounds.
8. Bake Initial: Bake the biscuits in the preheated oven for 12 minutes until they are starting to turn golden on top.
9. Prepare Herb Butter: While baking, mix the remaining 4 tablespoons melted butter with the chopped fresh rosemary to create a flavorful topping.
10. Brush Biscuits: Remove the biscuits from the oven and brush the tops generously with the rosemary butter mixture for added flavor and shine.
11. Final Bake: Return the biscuits to the oven and bake for an additional 6-8 minutes until fully cooked through and golden brown.
12. Serve: Remove from the oven and serve warm. These biscuits pair beautifully with butter, cranberry sauce, gravy, or can be used to make delicious turkey sliders.

Notes

• Make sure the sautéed vegetables are fully cooled before mixing into the dough to avoid activating the baking soda prematurely.
• Use bread flour for a chewier, more structured biscuit; all-purpose flour may result in a softer texture.
• Buttermilk can be substituted with regular milk plus 1 tablespoon lemon juice or vinegar if unavailable.
• For extra crispiness, bake biscuits on a preheated baking stone or heavy baking sheet.
• Leftover biscuits can be reheated in the oven or toaster oven to regain crispness.

Keywords: stuffing biscuits, savory biscuits, herb biscuits, holiday side, turkey sliders, vegetable biscuits