Stuffing Biscuits Recipe

If you love the cozy, comforting flavors of a classic holiday meal, you are going to fall head over heels for these Stuffing Biscuits. This delightful recipe takes the best parts of your favorite stuffing — aromatic herbs, savory vegetables, and tender bread — and transforms them into warm, fluffy biscuits that are perfect any time of year. Imagine biting into a golden biscuit bursting with the flavors of sage, thyme, and rosemary, complemented by a subtle sweetness and a buttery finish. Stuffing Biscuits are a versatile side that will brighten up dinners and make any gathering feel special.

Ingredients You’ll Need

Trust me when I say that the magic of these Stuffing Biscuits comes from simple, fresh ingredients that work together harmoniously. Each one plays a key role in building layers of texture and flavor — from the tender veggies to the irresistible herbs and the rich, tangy buttermilk that keeps everything delightfully moist.

• Celery (½ cup, chopped): Adds a subtle crunch and earthy freshness to balance the biscuits.
• Onion (½ cup, chopped): Gives a natural sweetness and aromatic depth once sautéed.
• Carrots (½ cup, chopped): Contributes sweetness and a gentle pop of color.
• Fresh thyme (1 tablespoon): Brings an herbal brightness that complements the savory blend.
• Fresh sage (1 tablespoon): Delivers the classic stuffing flavor that’s earthy and robust.
• Salt (¾ teaspoon, divided): Essential to enhance the flavors throughout the dish.
• Black pepper (¼ teaspoon): Adds just a hint of spice and warmth.
• Olive oil (1 tablespoon): Used to sauté the veggies, adding aroma and a silky finish.
• Bread flour (2 cups): Gives the biscuits structure and a tender crumb.
• Baking powder (2 teaspoons): Helps the biscuits rise perfectly fluffy.
• Baking soda (½ teaspoon): Works with the buttermilk for lightness and texture.
• Granulated sugar (1 teaspoon): Balances the savory with a touch of sweetness.
• Buttermilk (1 ¼ cups): Adds tang and moisture, keeping biscuits soft.
• Unsalted butter (8 tablespoons, melted and cooled, divided): Provides richness and a golden crust.
• Fresh rosemary (1 teaspoon, chopped): Used in the topping for a fragrant, herbal finish.

How to Make Stuffing Biscuits

Step 1: Prepare the Vegetable Mixture

Start by pulsing celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper in a food processor until finely chopped — this creates the flavorful base for your biscuits. Then, heat olive oil in a skillet over medium heat and cook the vegetable mix for 10 to 12 minutes until softened and fragrant. Once done, set it aside to cool; this step brings out the natural sweetness and melds the herbs perfectly into the veggies.

Step 2: Mix the Dry Ingredients

While your veggies cool, preheat your oven to 425°F. In a large mixing bowl, whisk together bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt. This combination ensures your Stuffing Biscuits will have a light, fluffy texture with just the right amount of tenderness.

Step 3: Combine Wet Ingredients and Make the Dough

In a small bowl, whisk the buttermilk with 4 tablespoons of the melted, cooled butter. Pour this wet mixture into the flour mixture and stir gently until a dough forms. Be careful not to over-mix; you want the dough just combined. Next, fold in your cooled vegetable mixture, distributing those bite-sized bits of deliciousness evenly throughout the batter.

Step 4: Bake the Biscuits

Drop 12 heaping spoonfuls of dough onto a baking stone or sheet, gently shaping them into mounds. Bake for 12 minutes until they start to rise and develop a lovely golden hue. While baking, mix the remaining melted butter with the chopped fresh rosemary for a finishing glaze that will elevate both aroma and flavor.

Step 5: Add the Final Herb Butter and Finish Baking

Remove the biscuits from the oven and brush each one generously with the rosemary butter mixture. Pop them back into the oven for another 6 to 8 minutes until they are deeply golden and irresistible. The herb butter gives these Stuffing Biscuits a captivating finish that will have your whole kitchen smelling like a dream.

How to Serve Stuffing Biscuits

Garnishes

A sprinkle of freshly chopped parsley or a light drizzle of honey butter makes a wonderful garnish, adding freshness and a touch of sweetness that perfectly complements the savory stuffing flavors in the biscuits. These simple touches take presentation up a notch and delight your guests’ taste buds.

Side Dishes

These biscuits are a star side for roast turkey or chicken, mashed potatoes, and cranberry sauce, recreating the magic of a holiday feast any day of the year. For a cozy dinner, serve with rich gravy or alongside your favorite soup, where the biscuits can soak up every bit of deliciousness.

Creative Ways to Present

Feeling playful? Turn these Stuffing Biscuits into turkey sliders — tuck in slices of leftover turkey, a dollop of cranberry sauce, and a smear of gravy for a handheld bite of comfort. Or serve them open-faced with creamy brie and a scattering of toasted pecans for a fun appetizer. The possibilities are endless and always tasty!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Stuffing Biscuits in an airtight container at room temperature for up to 2 days. To keep them soft, place a damp paper towel in the container; this little trick keeps moisture locked in without making them soggy.

Freezing

If you want to savor these biscuits later, freeze them after baking and cooling by wrapping individually in plastic wrap and then placing in a freezer-safe bag. They can be frozen for up to 2 months and make a fantastic shortcut for busy weeknights.

Reheating

Reheat frozen or refrigerated biscuits wrapped in foil at 350°F for 10-15 minutes until warmed through. For a crispier exterior, unwrap and heat on a baking sheet for a few minutes longer. You’ll get that fresh-from-the-oven feeling all over again!

FAQs

Can I use dried herbs instead of fresh?

Yes, but fresh herbs really bring that vibrant, fresh flavor to the Stuffing Biscuits. If you must use dried, reduce the amount by half since dried herbs are more concentrated.

What if I don’t have a food processor?

No worries! You can finely chop the celery, onion, and carrots by hand. Just take your time to get them as small as possible so they blend seamlessly into the dough.

Can I make these biscuits gluten-free?

To make gluten-free Stuffing Biscuits, substitute the bread flour with a gluten-free all-purpose baking flour blend that includes xanthan gum. Keep an eye on the texture of your dough—it may be slightly stickier.

Is there a way to make these biscuits dairy-free?

You can swap the buttermilk for a dairy-free alternative mixed with a tablespoon of lemon juice or vinegar, and use dairy-free margarine or oil instead of butter. The flavor profile will change slightly but will still bring great taste.

How can I make these biscuits more savory?

Try adding a bit of grated sharp cheddar or Parmesan cheese into the dough for an extra savory kick that pairs beautifully with the herbs and vegetables.

Final Thoughts

I cannot recommend these Stuffing Biscuits enough — they are a winning twist on traditional biscuits that bring all the flavors you love in stuffing without the fuss. Whether for a holiday feast, a family dinner, or just a comforting snack, these biscuits will quickly become a beloved recipe in your kitchen. Give them a try and watch how effortlessly they elevate your meals with every warm, flavorful bite!

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